Rick Neal

Florida Beef

Rick Neal CEC, AAC, WCEC, WMCS

Chef Rick Neal was born in the southwestern United States, and hails from generations of cooking and food lovers. At an early age his dad and uncle taught him to barbeque everything from whole, bone in pork shoulders, to ribs and chicken wings. But when a beef tri-tip showed up on the grill, that’s when the love really happened. He also learned about food preparation from watching his mother and grandmother cook for large family functions. Delicious pies made from scratch and wonderful, traditional southern dishes were always part of Neal family events. This is where he found his first inspiration for the creation and delivery of tantalizing and nutritional foods.

His inspiration broadened as his family moved to Southern California, providing Chef Rick opportunities to experience fresh West Coast seafood and multi-cultural dishes from around the world. Family vacations exposed him to fish from the crystal lakes of Utah and Southwestern cuisines from Arizona and New Mexico. He instantly developed a passion for cooking, for art, and for golf, which would groom him for opportunities to come later in his future.

Chef Rick moved to Texas in the 1990’s and was privileged to be mentored by Chef Jack Bretzke CEC, AAC, FWMCS – Chef Patrick Mitchell CEC, AAC, FWMCS. – Chef Jackson York CEC, AAC – Chef Mark Schneider CEC, AAC, CCE, WMCS. They impressed upon him what it means to be a great chef, not just a chef. The magic of baking entered his repertoire and rounded out his specialty items. Somewhere in those journeys surrounded by family, mentors, and good friends, the realization that the preparation, the cooking of the food, the presentation and proper plating of the food, is an art form in and of itself. Besides creation and execution of culinary delights, Chef Rick is an ice sculpture and fruit carver. His joy, happiness, and personal satisfaction exploded as his early years of training and inspiration merged with his passion to artfully create dishes to enhance each patron’s dining experience. For the past years, he loves designing and preparing cuisine for all members, guests, and especially elegant banquets of many different Country Clubs, and Restaurants. Chef Rick is a Certified Executive Chef, a member of the World Master Chef Society – USA Chapter, Fellow of American Academy of Chefs. Chef Rick made his advocation his vocation.

Chef Rick and his beautiful wife Denise bought the Village Bakery in Tyler, TX in January of 2020. The bakery has been a local staple since 1948. They have their own piece of history to share with each other. He loves traveling with Denise and daughter Berkley as well as his new grandson Leo. I do also love riding his Harley Davidson motorcycle…