Richard PlasenciaTwisted Fork Kitchen
There’s very little in life that bacon can’t make better. At least that’s what Chef Richard Plasencia, known as “The Ravenous Chef,” believes. And who can’t get on board with that way of thinking? Plasencia isn’t afraid to experiment in the kitchen and make a single ingredient go far.
As a former member of the United States Navy on a submarine special ops platform, Plasencia was part of a rotating team whose creative menu planning fed 155 men, four meals a day with a 3 months’ supply of food – all while 800 feet underwater.
Plasencia’s resume is as mouthwatering as his dishes. His impressive list of kitchen and culinary experience includes positions at some of Miami’s hottest restaurants such as Town Kitchen & Bar, Jake’s Gastropub and Por Fin Restaurant. In addition, he has served up culinary creations at some of Miami’s most sought out hotels including The Conrad, The Ritz-Carlton Key Biscayne, The Shore Club, The Biltmore Hotel and the Hyatt Regency.
His skills in the kitchen have been widely recognized earning AAA’s 5 Diamond Award and six 4 Diamond Awards for his culinary expertise. In 2005, he was recognized by Esquire Magazine who ranked the Ritz-Carlton Key Biscayne’s Cioppino Restaurant as one of the Top 50 Restaurants in the country. Plasencia also snagged a spot on Racked Magazine’s “Hottest Local Chefs at the 2015 Food Network & Cooking Channel South Beach Wine & Food Festival,” in addition to being named E!’s “#ManCrushMonday: 12 Talented Latino Chefs You Should Be Following on Instagram” in March of 2016.
His signature dishes include New Orleans-style Shrimp and Grits made with beer, tomatoes, shrimp stock, Andouille, chorizo, gator sausage, aged cheddar and butter; Apricot and Smoked Plum Braised Pork Belly – a perfect combination of cold-smoked plums, braised belly, apricots, sake, mirin, soy and sweet chili; and Duck Confit – a melodious mixture of thyme, rosemary, garlic, duck fat roasted overnight and served with fingerling potatoes.
By volunteering with organizations such as Common Threads and Florida International University’s community outreach program, Plasencia has helped inner city and low-income families improve their basic cooking skills and healthy eating habits by creating nourishing menus using WIC (food stamp) ingredients. He has hosted numerous cooking demonstrations geared towards teaching children healthy eating habits at the famed Food Network & Cooking Channel South Beach Wine & Food Festival’s annual family event, Jungle Island’s Fun & Fit. As a father of four, he has perfected the art of pleasing a variety of palates of all ages.
Today, Plasencia is the Chef and Owner of Twisted Fork Kitchen; a gastropub and tapas concept inspired by locally brewed beer and fresh, innovative ingredients. Plasencia’s menu offers American progressive cuisine that builds off classic foundations of cooking while pushing taste buds passed their comfort zone.
Twisted Fork Kitchen is located inside The TANK Brewing Co. at 5100 N.W. 72nd Avenue, Bay A-1 in Miami.
Interviews and images available upon request.