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Chef Rich Arbaugh

Chef Richard Arbaugh is an American born chef who was raised in Chatham, Virginia. He developed a love for all cuisine at an early age. Throughout his career he has been an advocate for local farmers, and a strong supporter of The James Beard Foundation. Over his career he has been fortunate to work alongside many wonderful chefs. His career has spanned work experiences in Burlington, VT, Las Vegas, NV, Naples, FL, and Roanoke, VA. Settling in Charleston, WV, Rich has an extensive resume, and has served as Advisor to the Former Governor of WV and his Culinary support staff. In 2014, Richard traveled back to his alma mater in VT, The New England Culinary Institute, where he became certified in the ground-breaking science of Sous Vide by its founder, Dr. Bruno Goussalt. 

Richard is a member of the American Culinary Federation.  Richard has earned his ACF certifications as a Certified Executive Chef and Certified Culinary Administrator. Richard was captain of the winning team from West Virginia in the Multi-State Battle of Appalachia Cook Off. Currently, Richard is working towards becoming a Certified Master Chef.