He studied at Bournemouth and Poole Catering College before entering the professional kitchens of Martin Blunos, Cheong Liew and Michel Roux Jr. His first Head Chef role was at Cavendish restaurant in Bath, where he earnt 3 AA Rosettes.
Since 2007 Richard Allen has been working in Jersey’s Grand Jersey Hotel – first as Head Chef of its Tassili restaurant and more recently as Executive Chef of the whole establishment. 2012 was Tassili’s bumper year, yielding the restaurant its first Michelin star and Allen the accolade of Hotel Restaurant Chef of the Year at the Craft Guild Chef Awards.
It was always likely to be a match made in heaven. Not only is Allen blessed with rare talent and creativity, but he also has a longstanding passion for fishing and marine ingredients - so is well at home on Jersey where local scallops and crabs, in particular, are noted for their exceptional quality.
Diners can explore Allen’s love of fish and seafood ingredients in Tassili’s menus. Ingredients are sourced according to quality and, where possible, locally. Allen also works with Jersey foraging guru, Kazz Padidar, to bring the island's bounty of uncultivated ingredients onto plates.
Perhaps in a nod to Jersey’s more temperate climate, Allen is also fond of using exotic ingredients, especially on the dessert menu where pineapple cheesecake is served with braised pineapple, pineapple and Szechuan sorbet, mango ‘bubble’ and lemon grass granita.
“It is my wish to take you on a culinary journey with varying temperatures, textures and unique flavour combinations,” he explains on menus.