Part I: The Beginning
As a husband, father, and Army Veteran born and raised in Landover, MD, Chef Rick Snipe was intrigued by the art of fine cuisine at a young age. He was first captivated by his grandfather who would prepare dishes comprised of classic French to Southern comfort food. At the age of 10, his grandfather released the reigns and allowed young Rick to prepare dishes of his own, which would contribute to the development of Chef Snipe's heartfelt passion for culinary arts and constant strive from improvement.
Part II: Mastering Perfection
Chef Snipe is currently a member of the American Culinary Federation, United States Personal Chef Association and is a certified ServSafe Food Protection Manager. As a Sergeant First Class (SFC) in the US Army Reserves, he demonstrates the same professionalism as a Drill Sergeant and Platoon Sergeant bearing concentrated discipline in the culinary field. Chef Snipe's ultimate goal is to deliver a memorable experience to each client served.
