Today we’d like to introduce you to Richmond Edes.
Richmond, can you briefly walk us through your story – how you started and how you got to where you are today.
Growing up I always loved cooking. I used to make menus for my mom and often make her lunch. I really got started in the industry in Ohio (during college). It offered me a flexible schedule while I studied and I ended up loving it. After my studies, I moved back to Boston and really dove into the field.
Has it been a smooth road?
It’s been relatively smooth but like everything, there are always some bumps in the road. When I first started out, I was young and didn’t listen to those around me as much I should have. I was set in my ways. After years of experience, I’ve learned that it’ very important to be humble and listen to everyone – as each person has a different opinion which could really end up helping me as a chef and the restaurant as a whole.
So let’s switch gears a bit and go into the Temple Bar story. Tell us more about the business.
Conveniently located between Harvard and Porter Squares (1688 Mass Ave), Temple Bar offers a warm and welcoming charm reminiscent of the Dublin shopping and nightlife district for which it is named. While maintaining its roots as a comfortable neighborhood spot, Temple Bar has evolved into an affordable Cambridge dining destination for modern American cuisine and classic cocktails. Opened in 1998, Temple Bar is the second of Grafton Group’s current collection of six restaurants.
I do everything I can get my hands on at Temple Bar. I really enjoy making food that requires hand technique – anything from dough/pasta making to butchering – I find it Zen in a way. I’m most proud of the fact that Temple Bar has been standing for nearly 20 years and still going, it’s great to be a part of the team. I think what sets us apart is that we really have built great relationships with our customers and cater our menu around what people like, taking trends into consideration of course. Our backyard garden is also a big benefit as we grow seasonal vegetables, herbs and spices, offering guests locally grown and natural flavors that we all love.
I really love teaching and cooking. Being able to teach my staff something new, little or big, every day is very rewarding.
How do you think the industry will change over the next decade?
I think there is going to be a renewed interest in the fine dining experience. While the spaces, service and dishes may be more democratic, I believe people will be driven to spots where they feel truly taken care of.
Contact Info:
- Address: 1688 Mass Ave
Cambridge, MA
02138 - Website: http://templebarcambridge.com/
- Phone: 617 547 5055
- Email: emack@marlomarketing.com
- Instagram: https://www.instagram.com/templebar02138
- Facebook: https://www.facebook.com/temple.bar
- Twitter: https://twitter.com/templebar02138
- Yelp: https://www.yelp.com/biz/temple-bar-cambridge
Image Credit:
Connie Miller
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