Richard Laughlin, Chef de Cuisine
Chef de Cuisine Richard Laughlin was born and raised in Cleveland, Ohio. His love for food led him to culinary school at The Le Cordon Bleu, Scottsdale, Arizona. The chef’s culinary styling results in boldly inspired flavors and an artfully imaginative menu.
In 2002, Rick joined The Ritz-Carlton, Amelia Island where he held various positions in the kitchen. In 2005, was promoted the hotel’s fine dining restaurant, The Grill and transitioned with the team as the concept for Salt was created. By 2010, Rick had taken over as Chef de Cuisine and has been honored multiple times with the prestigious AAA Five Diamond Award.
As Chef de Cuisine, Rick is redefining Contemporary American Cuisine with his philosophy of “making something so familiar, taste so different.” Chef Laughlin’s innovative ideas, contemporary techniques, and integration of salts from around the world have taken Salt to new heights.