Chef Rick Sederholt CEC, AAC

Farmers_Market Rick began his career in 1975 at Adam’s Son Restaurant in New York City, noted for its French nouvelle cuisine, where he worked his way up from the bottom to become Sous Chef. From there he garnered experience being staffed on some of the most famous establishments in New York including: the Waldorf Astoria, Regines, and Christos Restaurant. In 1986, Rick relocated to Scottsdale, Arizona where he worked at The Scottsdale Plaza Resort, a Four-Star and Four-Diamond property. Over his nineteen years at the resort, he was instrumental in enhancing the menus and operations of the resort’s food and beverage departments, while guiding the evolution of Remington’s, the resort’s fine dining restaurant.

Rick has been actively involved for many years in local community programs, charities, and has been a mentor to many culinary students associated with several national programs like C-CAP. He is currently the chairperson of the Culinary and Hospitality program at Wake Tech Community College.

His numerous appearances on cooking shows and radio culinary programming made him a regular on the Phoenix airwaves. Active in the American Culinary Federation since 1989, he has served as President and sat on the board of directors. He is also a member of the prestigious honor society: The American Academy of Chefs.