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Richard Beichner turned to food as a college student in New York in the late 1980s. He tasted his way around town and, in particular, remembers one meal at Jean- Georges Vongerichten's JoJo. The restaurant opened his eyes to French-Asian fusion and changed the way he thought about cooking. He went on to build a career in the kitchens of major luxury resorts, from the golf country of the Georgia coast and Grand Traverse, MI, to the slopes of Vail, CO, where he managed four restaurant kitchens for Vail Cascade Resort, a Condé Nast Traveler 2009 Gold List winner. He has also worked as head chef at The Stanley Hotel in Denver, Colorado, and currently holds the position of Executive Chef of Skytop Lodge, an historic luxury resort in the Poconos.