Richard Knight grew up in a small town in the southwest of England, where at the age of 16 he took a job as a dishwasher and became very intrigued by the restaurant industry so he worked his way up to sous chef whilst still at college. The day he graduated, he hopped on a train to London and spent the next few years working in everything from luxury restaurants to Soho bistros.
After moving to the far south west of England, he turned around a failing restaurant in a popular seaside town. It eventually became a well known and successful seafood restaurant using only amazingly fresh local fish, meat and produce. This is where his love and appreciation of all things local blossomed and grew.
Upon moving to Houston, Texas, Richard started as a stay-at-home dad with his daughters, Katrina and Isabella, later joining the corporate world as a trainer and district chef. Soon came an opportunity to work with his best friend, James Silk to run the food side of a restaurant attached to a winery in Conroe. The restaurant was quite successful and was voted 2nd best new restaurant in Houston 2007 by Alison Cook of the Houston Chronicle. Wanting to find their own place and move back to Houston, they found the property that they transformed into ‘Feast’.
Feast was a well known “nose to tail” restaurant on lower Westheimer that was said to be a little ahead of its time for Houston in 2008. On the other hand, it was also said to have pushed Houston eaters into a whole new fantastic world of unusual food. Mainly using whole animals, local produce and fresh local fish from the gulf, the menu was based on old traditional European recipes mixed with a some modern flair and a little cheeky British humor.
Richard was the opening chef at Hunky Dory Tavern in the up-and-coming Heights area of Houston. A comfortable neighborhood restaurant with a cozy pub like bar area and beautiful patio, Hunky Dory was a labor of love and food. The kitchen was centered around a wood burning hearth which opened up a whole new world of possibilities to braise, smoke, broil and grill. The menu consisting of elaborate big pieces of meat, whole fish and stuffed game to share, embraced the blending of old school English recipes with fresh, seasonal local farm ingredients.
Breaking Bread & Beyond
Richard is presently working on a project with his wife Carrie Jean Knight, a series of pop up events called
“ Breaking Bread”
-A gathering of chefs, farmers, family and friends,
-A feasting on local meats, fish, provisions and wine,
-A celebration of life with good people abound.
Accolades & Publications
- Edible Houston – Chef of the year ( Hunky Dory 2016)
- Culturemap – Best Chef semifinalist ( Hunky Dory 2016)
- Houston Chronicle– Alison Cook’s Top 100 ( Hunky Dory 2016)
- James Beard Foundation – Best Chef: Southwest Semi-Finalist (2010), Best New Restaurant Nominee (Feast, 2009)
- Travel + Leisure – 50Best New US Restaurants (Feast, 2009)
- Bon Appétit – Top Ten Best New Restaurants in America (Feast, 2009)
- Houston Press – Best Restaurant (2009)
- Houston Culinary Awards – Restaurateurs of the Year (2009)
- Houston Press – Best New Restaurant (Feast, 2008)
- Houston Chronicle – Best New Restaurant (Feast, 2009)