Meet Wanda Richardson

We caught up with the brilliant and insightful Wanda Richardson a few weeks ago and have shared our conversation below.

Wanda, thank you so much for joining us. You are such a positive person and it’s something we really admire and so we wanted to start by asking you where you think your optimism comes from?

My optimism is a product of my life experiences. We are all born as clean slates—free from worry, trauma, and distrust, filled with joy and an innate ability to see the world’s beauty. As I grew from a child into an adult, I began to see the cracks in this veneer, witnessing a life that was often ugly, violent, and sad.

My optimism was born out of fear—fear that I would experience life as those around me did, and fear that I would depart this world without knowing true happiness. I was surrounded by pain and anger, so internally I created a safe space for myself. It was there I realized my mindset wasn’t defined by the choices of others, but by my own. I understood that optimism and happiness are internal choices that can coexist with a crumbling world.

This optimism has given me courage. I don’t dwell on the possibility of failure. Instead, I move forward with the belief that “this will work”—often without a clear plan, but always with conviction.

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

My Journey as a Chef

I am a seasoned personal chef with a vibrant career spanning over a decade. Driven by a deep-seated passion for the culinary arts, I specialize in creating unforgettable dining experiences for private clients, turning special events and celebrations into cherished memories.
My culinary journey is a testament to the power of reinvention. I call my life as a chef my “Act II.” Before donning the chef’s coat, I found myself caught in the monotony of property management, feeling unfulfilled and disconnected from my creative spirit. Recognizing that meeting someone else’s bottom line wasn’t my path to happiness, I made a bold decision to change my trajectory. Creative by nature—drawn to poetry, drawing, and the kitchen—I decided to channel my innate love for food into a professional craft.
Taking a leap of faith, I enrolled at the Institute of Culinary Education. I’ll admit, I didn’t have all the answers—or even all the right questions at the time—but I had an unwavering belief in myself and a desire to build a new life. That faith paid off. Since graduating, I’ve honed my skills across a diverse range of roles, including Recreational Chef Instructor, Head Chef of a start-up, Catering Sous Chef, and Restaurant Tournant.

Today, I bring that same creativity and dedication to every dish I prepare. My work is not just about feeding people; it is about fostering experiences, creating memories, and nourishing the soul.
I am excited to share my latest venture: the “In The Noh Brunch” series, launching by invitation in early 2026 throughout the Lower Westchester and Greenwich, CT area. This unique pop-up experience weaves together African American and Japanese culinary traditions, reflecting my love of blending cultures and flavors in innovative ways.

Looking ahead, I have plans to curate a line of specialty sauces, ranging from all-natural organic BBQ sauces to simple vinaigrettes. I’m also in the process of developing a cookbook designed for the home cook—something approachable, delicious, and fun to inspire kitchen confidence. The title is still a work in progress (naming things is hard, right?), but I can’t wait to share it when the time is right. I look forward to continuing to bring my passion for creativity and connection to every table I serve.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

1. Creativity and Passion for the Culinary Arts
Creativity has always been at the core of who I am—whether it was writing poetry, drawing, or experimenting in the kitchen. This creative spirit became the foundation of my culinary journey, enabling me to craft unique, memorable experiences for my clients.
My advice: Embrace your creativity and let it guide you. Don’t be afraid to experiment and infuse your personal style into your craft. Passion and creativity often lead to the most rewarding outcomes.

2. Courage to Reinvent and Take Risks
Transitioning from property management to a career in the culinary arts was a leap of faith. I didn’t have all the answers, but I trusted myself and believed in my ability to create a meaningful life doing what I love.
My advice: Be bold enough to take risks, even if the path ahead feels uncertain. Trust in your resilience and your capacity to figure things out as you move forward.

3.Commitment to Learning and Growth
Enrolling at the Institute of Culinary Education was a pivotal moment for me. It gave me the skills, knowledge, and confidence to transform my passion into a profession.
My advice: Never stop learning. Every experience—whether it’s formal education, mentorship, or hands-on practice—offers valuable lessons. Invest in your personal growth and development; it’s the best investment you can make.

For anyone just starting out: Follow your passion, take risks, and stay open to learning. You don’t need to have all the answers from the start. Have faith in yourself and keep moving forward. Every step you take, no matter how small, brings you closer to your goals.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

I’m especially eager to connect with:

Restaurant owners or those with unique spaces in Lower Westchester or Greenwich, CT that can accommodate a pop-up kitchen with guest seating available on Sundays

Wait staff, bartenders, and anyone with front or back of house expertise interested in joining a dynamic, creative pop-up team

Media professionals, photographers, and creatives who can help promote the series through compelling campaigns and storytelling..

I can be reached via text at (917)674-5168 social media @inthenohbrunch @chef.wanda

Contact Info:

• Website: https://www.jarcookingco.com
• Instagram: @inthenohbrunch, @chef.wanda
• Facebook: ChefWanda Richardson

Image Credits

For Headshot image of Chef Wanda,, Chicken en Jus and Salmon dish, please credit Katie Tuzmen of Brook Road Photography
www.brookroadphotography.com