Pastry Chef
Richard Hart
Chef
- Discipline
- Pastry Chef
- Based in
- London, United Kingdom
i. Biography
Sourdough bread is the common thread: a discipline built on patience, attention, and instinct, and one that carried him from one stop to the next with the steady logic of a loaf being brought to color.
The Climb
Richard Hart began in London kitchens with Gordon Ramsay, a first step that set him inside the pace and precision of professional cooking. From there, he became chef at Ubuntu in United States from 2007, broadening the scope of his work beyond that opening run. He later sharpened his bread work as baker at Della Fattoria in Petaluma and as head baker at Tartine Bakery in San Francisco, where fermentation, timing, texture, and repetition became the core of the job. Across those roles, the craft narrowed from general kitchen labor into bread as a focused practice, with sourdough as the line running through it all. Today, Richard is co-founder of Hart Bageri since 2018 and founder of Green Rhino since 2025. Those dates mark a shift from learning dough’s language to building around it, with bakeries and projects structured to place bread at the center of the work.
Today
Richard Hart’s current profile is tied directly to the bread work that defined it. After years moving through kitchens and bakeries with increasing responsibility, he occupies a position that combines making, founding, and maintaining a style associated with his name. The career arc moves from restaurant kitchens to specialist bakeries and then into his own ventures, where the attention once given to proofing and bake times extends to the way the work is organized and presented. Hart Bageri in Copenhagen reflects that accumulation, while Green Rhino, founded in 2025, shows the career still expanding.
Signature
Richard's signature dishes include Richard Hart Bread: Intuitive Sourdough Baking. The title tracks the work itself: bread grounded in technique, but also in feel, the kind of judgment built from years of handling dough, reading fermentation, and recognizing the cues that separate a good loaf from one worth remembering.
Recognition
Richard's honors include James Beard Book Award for Richard Hart Bread: Intuitive Sourdough Baking (2025). The award sits on top of a body of knowledge built in kitchens and bakeries, then carried into authorship and into a place in contemporary baking.
Profile updated July 2026
FAQ
Asked of Richard
Where did Richard Hart work before?
Richard Hart's earlier career included London kitchens with Gordon Ramsay, Ubuntu, and Della Fattoria.
What recognition has Richard Hart received?
James Beard Book Award for Richard Hart Bread: Intuitive Sourdough Baking (2025).
