Award-winning chef Rich Vellante founded Sea-Suite Kitchen (SSK) in 2020 to share his passion and expertise on all things culinary, from creating uniquely flavorful dishes to overseeing effective restaurant operations.
For 25 years, Rich served as Executive Chef and Executive Vice President at Legal Sea Foods (LSF), a company with 30+ restaurants voted USA Today’s Best Seafood Restaurant in America. At LSF, Rich helped conceptualize and develop 28 new restaurants, eventually overseeing a suite of 34 restaurants. He was fiercely dedicated to delivering the highest quality products, operating efficiently and ensuring superior guest service – all of which helped institute LSF as a nationally admired brand. Prior to LSF, Rich owned a critically acclaimed restaurant, lived and cooked throughout Italy, and earned degrees at NYC’s French Culinary Institute, Hamilton College and Harvard Business School’s Executive Education program.
Rich has appeared on national TV shows such as Good Morning America, The Today Show and Food Network and featured in publications such as the Wall Street Journal, New York Times, Food & Wine and Restaurant Business. He’s been recognized as a top 50 R&D chef by Nation’s Restaurant News and named Chef of the Year by the Massachusetts Restaurant Association. He was the first civilian chef in history to cook for the nation’s Senators and is a repeat guest chef at the James Beard House and Culinary Foundation.
Today Rich serves as Chief Culinary Officer at Broadway Hospitality Group, where he oversees a rapidly growing portfolio of 20+ restaurants. Rich resides in Boston and Cape Cod with his wife, Jules, and their dog, Barbuto.
IN THE NEWS
“An easy bake-in-a-bag shellfish recipe, plus Wine Spectator picks 7 great Chardonnays to pair with the meal”
“We celebrate the season with a cool and refreshing retro dessert rooted in MA”
FOOD AND WINE
“With inspiration from an unlikely source, operations have changed significantly inside the kitchens of Legal Sea Foods”
“Rich Vellante, helps you figure out if your restaurant is serving you the fish you ordered”
THE TODAY SHOW
“Richard Vellante, the executive chef for Legal Sea Foods, said his company adopted a gluten-free menu”
“East coast oysters have a salinity to them and a stronger ocean flavor and, much like wine, really do pick up the area where they’re grown”