Noah Richman

Food for me has always been a lifestyle.  A way to connect my hands to the earth and my soul to the world.  Since my memories go back, I always sought after stimulation and a way to create.  At the age of 16, I got in to my first restaurant - Tramanto's Steak and Seafood where I would "intern" twice a week after school.  A few months later I took on my first paying line cook job under the acclaimed chef, John De Rosies of Inovasi.  I worked under his name until I departed for culinary school at the Culinary Institute of America in Hyde Park, New York.  After school and paying externships in the Napa Valley Region, my heart was seeking more than the kitchen.  I wanted to see the world.  Panama became home for four years with travels also to Israel, Thailand, Vietnam, Hong Kong, and Indonesia. These experiences have shaped the way I look at ingredients and a dish as a whole.  From the specific techniques used in each region to the indigenous flavor profiles.  In addition to the kitchen, I am also blessed to live a life on the water, when not cooking, I can be found working on boat or diving below the sea.  Whether you would like a meal at home or spending a week(s) on a vessel, I can promise you won't ever go hungry.  With Flava Town Eats, I look forward to sharing my passions, my craft, and life experiences with you.