Richard Leach

Coming Up

Training at The Culinary Institute of America in 1987 set the base for a pastry career that moved quickly into restaurant work. Richard Leach went first to River Café in Brooklyn as a line cook, then into the pastry department at Aureole in New York City in 1988, before becoming Pastry Chef at Lespinasse in 1992 and later executive Pastry Chef at One Fifth Avenue Restaurant. Today, the work sits across service and consultation. Richard Leach is listed as Pastry Chef at Park Avenue Autumn and The Hurricane Club, alongside Pastry Chef and consultant work under Richard Leach - Pastry Chef & Consultant since 2014.

Where They Are Now

The desserts associated with Richard Leach tend toward scale: elaborate constructions, often tall, built to carry the room as much as the plate. At The Hurricane Club in New York, that language shifted to a simpler register, using exotic flavors and unpretentious plating instead of height and ornament.

Career - Pastry Chef — Park Avenue Autumn, New York City, New York - Pastry Chef — The Hurricane Club, Park Avenue South, New York City, New York - Pastry Chef and consultant — Richard Leach - Pastry Chef & Consultant, New York, New York (2014–present) - Line cook — River Café, Brooklyn, New York (1987) - Pastry department — Aureole, New York City, New York (1988–1992) - Pastry Chef — Lespinasse (1992–1993) - Executive Pastry Chef — One Fifth Avenue Restaurant (1993–1997) Education: The Culinary Institute of America

Signature

Richard's signature dishes include A Riot in Chocolate.

Recognition

Richard Leach has received James Beard Foundation, Pastry Chef of the Year (1997).

FAQ What is Richard Leach's current role? As of 2026, Richard Leach is Pastry Chef of Park Avenue Autumn. Where did Richard Leach train or study? Richard Leach trained at The Culinary Institute of America. What recognition has Richard Leach received? Pastry Chef of the Year (1997).