These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.
Richard Blankenship was recently hired as the executive chef for Omni Frisco Hotel in Frisco, Texas.
1. What are you looking forward to in your new role as executive chef at Omni Frisco Hotel?
I’m looking forward to being a part of the dynamic relationship between the Omni Frisco Hotel, Neighborhood Service, and the Dallas Cowboys. The Star will bring great talent to Frisco, and it is exciting to be at the core of it all.
2. How do you think your past industry experience has prepared you for this role?
I will utilize my years of restaurant experience to help craft a unique experience for Neighborhood Services patrons and guests of the Omni Frisco Hotel. My experience with the Joule provided me the insights and knowledge to create a successful and independent feel in a hotel setting.
3. What goals do you have in mind for the restaurant this year and further down the line?
A successful opening, and creating great relationships with locals are two of my main objectives going into our opening year. My long-term goal is to be known as the culinary hub at The Star.
4. How did you get into the industry?
I started my career bussing table and washing dishes all at restaurants all over Dallas and Plano. When I turned 18, I started waiting tables then eventually made my way into the kitchen. I continued to do both until I went to culinary school in 2006.
5. What do you enjoy most about the restaurant industry?
The artistry. There is so much that goes into creating an experience for someone else—it really is in art to put it all together. When you create a memorable culinary experience for someone, they never forget it, which is just like any other form of art.
