Executive Chef, Global Tapas and Bazaar
As the Executive Chef for ThinkFoodGroup, Rick Billings oversees operations, menu development, and management of the head chefs for the company’s signature dining concepts. Rick joined TFG’s culinary research and development team in 2010 as Executive Pastry Chef, before being promoted to Director and then Senior Director of R&D. After earning his culinary arts degree from New England Culinary Institute in Vermont, he gained valuable experience in Boston, working at L’Espalier and No. 9 Park. Later, as Pastry Chef of Clio, he earned Star Chefs’ Rising Star Pastry Chef and was named among Boston Magazine’s Best Young Chefs in 2006. His next move was to New York City, where he took the helm as Executive Pastry Chef at L’Atelier de Joël Robuchon for two years, before moving to Washington, DC to join ThinkFoodGroup.