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Dominic Calla

Richmond, United States


I have been working in kitchens for 21+ years and have been either Executive Chef and or Executive Sous Chef sine 2000. I started working in free standing restaurants, Then moved to Resort/Hotels and have recently in the past 4-5 years moved over to country clubs. I am comfortable with all types of cuisine but I have a lot of focus on classical, tried and true techniques.


Richmond, United States