The festive mélange of herbs and spices used to create the flavorful dishes prepared by Richard L. Ingraham directly reflect his upbringing in the culturally diverse setting of South Florida. Ingraham was raised in Miami, Florida and became a food enthusiast at an early age. He trained at the Culinary Institute of Atlanta while working his way up in the restaurant world. Chef Ingraham served as a Sous Chef of Executive Chef Matthew Rosekrans in the opening of The Bubble Room Champagne and Wine Bar. As Sous Chef, Ingraham’s responsibilities included special events, daily operations and the creation and implementation of daily specials. He moved on to become Executive Pastry Chef and Executive Sous Chef at Insignia Restaurant. In 1999, he prepared meals under the guidance of Executive Chef Pete Pavisec. During his tenure, Ingraham designed exciting new entrees and desserts for Insignia’s extensive seasonal menus. A few years later, Chef Richard Ingraham was offered what is now his current position as Private Chef, for The Miami Heat’s Dwyane Wade. The combination of his world-class training, recognitions, and passion for fine cuisine allowed him to serve a plethora of NBA, NFL, and Entertainment personalities across the country including The Heat’s Star. He is responsible for the nutritional diet that keeps the star fit, toned, and healthy on and off the court. And, on February 26, 2011, Chef Ingraham was selected for South Beach Food and Wine Festival's "The Best Thing I Ever Ate at the Beach" alongside Wade.