Chef Richard Van De Boom brings a rich and varied background to his work in the kitchen. A graduate of the University of North Texas—known for its strong hospitality and culinary programs—Richard began his career with a solid foundation in the culinary arts.

After school, he spent some time modeling, adding an unexpected twist to his early path. But it was living in Europe that truly shaped him. Immersed in the continent’s food culture, he discovered his passion for the craft, the flavors, and the artistry of cooking.

Back in Dallas, Richard trained under Chef Aver Samuel at the well-known Joint on Turtle Creek. Drawing on everything he learned abroad, he eventually opened his own place, marking the start of his work as a culinary entrepreneur.

His journey then took him to Miami, where he worked alongside several respected chefs and continued refining his skills. In 2000, he became the private chef for the Gallowhur family and Reading Farms Estate—a role that has been a defining part of his career for more than two decades.

Throughout the years, Richard has cooked for the Gallowhurs and their guests around the world—from Vermont and Santa Barbara to Spain and Miami—adapting easily to any setting, style, or event. His mastery of spices and ability to create balanced, memorable dishes are hallmarks of his cooking.

Today, Chef Richard and his partner, Floral Designer Arturo Van De Boom, have built something of their own. Together, they founded Boom and Bloom, a company that has been operating successfully for the past three years. Combining Richard’s culinary expertise with Arturo’s creative floral strengths, Boom and Bloom brings their shared vision and passion to every event they serve.

With decades of experience and a growing business of their own, Chef Richard continues to leave a lasting impression through his food—wherever he cooks.