Richard Crespin is the executive chef of Kimpton The Rowan Palm Springs. 4 Saints, the property’s signature restaurant, dishes up locally sourced, seasonal Coastal California cuisine. Learn about Richard Crespin…
Follow at: @4saintspalmsprings, @rowanpalmsprings
Hometown: I was born in San Sebastián in northern Spain and moved to the U.S. when I was very young. Growing up in Texas and Colorado, my family and I would take a lot of road trips exploring different states. Recognizing how the same ingredients are used differently from region to region shaped my thoughts on food and culture.
First job: I had a paper route when I was in elementary school, though my first job that paid hourly was at a grocery store sacking groceries. My friends and I thought that was the greatest!
Favorite ways to spend your free time in CA: When I do have free time, I like to explore restaurants and experience what other chefs are doing. If that means traveling to other cities, even better. I love road trips!
Your biggest accomplishment and why: I have been fortunate to have been able to work successfully as a chef all over the world, from Spain to New York, Japan to San Francisco, and Los Angeles to Palm Springs. I have kept ties with people I have worked with at every restaurant and establishment. My biggest accomplishment has been helping the cooks who worked for me become successful chefs and business owners.
The biggest obstacle you overcame: A few years ago, I would have said being a single father with two daughters. But now, the biggest obstacle has been seeing them grow and become more independent.
Someone who inspires you and why: My father is someone who inspires me. How he has lived his professional and personal life has shaped me. He would say, “No matter what you choose to do, be a scholar and an artist of what you do.” I didn’t understand what he meant until I found the things that I wanted to pursue. Many of the people who shaped my professional career shared this same ideal.
Advice to someone pursuing a career path in what you do: You have to fall in love with the monotony of this profession. There is a foundation of skills and steps of service that you will repeat daily. As you grow, you will look to these foundational skills as peaceful tasks.
Favorite quote: “Complacency is the enemy of progress.” I find this quote fitting to our profession. “Ichi-go ichi-e” is a Japanese saying that loosely translated, means “for this time only.” It is like a reminder to stop and appreciate the moments we are a part of or witnessing.
Something someone would be surprised to learn about you: My culinary hero might surprise some people. The person that got me thinking about becoming a chef was the TV character Jack Tripper from “Three’s Company.” As a kid, I thought the biggest joke of the show was that Jack was in culinary school, wanting to become a chef.
What makes someone fabulous: Someone who is unselfish, compassionate and shows respect to others. And definitely…punctual!