About Richard Ortiz
Culinary Director & Corporate Executive Chef
With over 23 years in the hospitality and culinary world, Chef Richard Ortiz’s career has been shaped by refined technique, operational leadership, and a deep commitment to the guest experience. A graduate of the San Diego Culinary Institute with continued studies in Business Management, he began his journey at La Costa Resort & Spa before advancing into high-profile leadership roles, including Chef Partner at Buca di Beppo and Chef de Cuisine under acclaimed Chef Jared Van Camp.
Award-Winning Culinary Leadership
Through this extensive experience, notable recognition has followed Chef Richard throughout his career, including being featured in New York Times Magazine for the best housemade jerky in San Diego. He led Harlow’s Restaurant during its recognition as one of the top dining destinations in San Diego, and served as Executive Chef and Business Consultant at Beerfish, highlighted on the Travel Channel’s Food Paradise. He also played a key role in opening The Brew Project as a consultant and Executive Chef.
Defining Our Signature California Eclectic Cuisine
Today, as Culinary Director & Corporate Executive Chef at Trademark Venues, he oversees culinary strategy across the entire company, including Gather Catering, Trademark’s premier external mobile catering division. Operating from one of the largest commercial kitchens in the region, he developed an extensive, signature California Eclectic menu, blending local seasonality with global influence to create elevated, approachable experiences across Southern California, including North County, Temecula, and Riverside County, 7 days a week. His philosophy is simple: meaningful food creates lasting memories.
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