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After more than two decades of crafting meals for celebrity clients like Dwayne Wade and Gabrielle Union, chef Richard Ingraham is sharing his culinary talents beyond the kitchen. His latest cookbook, “Love: My Love Expressed Through Food,” illustrates his passion for food and the meaningful stories behind it.
Long before he became Wade’s personal chef, Ingraham spent eight years masterfully wielding styling tools and attracting a loyal clientele as a cosmetologist in Miami. Despite his success behind the chair, he suddenly felt drawn to another creative pursuit.
“Becoming a chef was never my aspiration as a child, but I always loved watching my grandmother and uncle cook and witnessing how it brought my family closer together,” he recalls.
Reigniting a Love for Cooking
A move to Atlanta opened new doors for Ingraham, finally giving him the chance to chase his culinary ambitions. Balancing studies at the Art Institute of Atlanta with work at Buckhead’s Corner Café, he found guidance in chef David Robbins, who taught him the art of French pastry.
Ingraham attributes a significant portion of his culinary success to the mentorship of Robbins, who encouraged him to embrace versatility in his career. Robbins advised the nascent chef to develop expertise in both savory and pastry culinary disciplines. This guidance shaped Ingraham’s understanding of the importance of adaptability, ultimately contributing to his rise as a chef proficient in all areas of the kitchen.
Upon graduating from culinary school, Ingraham brought his culinary expertise back to Florida where he began teaching at Miami Northwestern Senior High School. He introduced students to the fundamentals of cooking while emphasizing the importance of technical skills and the confidence needed to pursue careers in the competitive world of food and hospitality.
A surprising career shift came when a former hair client working for the Miami Heat introduced Ingraham to an NBA player seeking a personal chef. “She called and said, ‘I hear you’re a chef now and I know an NBA player who is looking for a chef,” Ingraham recalls.
The NBA player seeking a chef turned out to be now-retired Miami Heat star Wade. Unfamiliar with the prominent athlete, Ingraham turned to his culinary students, whose stunned responses revealed the gravity of the offer. He knew the opportunity was too significant to pass up. Rather than pretending to be a fan, his authenticity and skills in the kitchen proved more valuable than any knowledge of basketball stats.
“I remember the first meal I prepared for Dwayne,” he jokes. “It was meatloaf, mashed potatoes, creamed corn and lemon poundcake —nothing healthy! But it worked, and that was the start of a career I could have never imagined.”
While Ingraham’s initial dishes for Wade leaned toward indulgent comfort foods, he soon realized that fueling a professional athlete demanded a more nuanced approach. He mastered the art of balancing bold, satisfying flavors with the precise nutritional needs to optimize Wade’s performance on the basketball court.
As time passed, Ingraham became a trusted figure in Wade’s family household. He also expanded his clientele to include other celebrities and elite athletes, managing a network of chefs through his company, ChefRLI, to support the growing demand for personal chefs.
“Cooking for my clients has always been about love,” he says. “It’s the way I show I care, whether it’s for a family dinner or a championship celebration.”
In 2017, Ingraham published his first cookbook, “Eating Well to Win,” combining his experience as a personal chef with health-focused recipes and practical cooking advice. This project inspired him to create his latest book, a more personal and intimate collection that shares family anecdotes and cherished recipes.
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A Love Letter to Cooks Everywhere
Released in September 2024, “Love” emerged from a two-year journey of dedication and creativity for Ingraham, who often worked late nights or between professional commitments to write, photograph and refine the book.
Self-publishing allowed him to bring his initial vision for the book to fruition, blending recipes with affirmations, family stories and interactive features like QR codes linking to cooking videos and playlists.
“This book is deeply personal to me,” Ingraham shares. “I want readers to feel like they are in the kitchen with me, learning not just how to cook but how to find joy in the process.”
The recipes in “Love” highlight Ingraham’s style for creating flavorful, accessible meals. Breakfast options include buttermilk blueberry pancakes and triple-stack brioche French toast with fried drumsticks. Savory dishes such as double-dipped buttermilk fried lobster and short rib grilled cheese provide hearty meal ideas. Desserts like banana pecan stuffed French toast offer a sweet conclusion, making the book a comprehensive guide for home cooks at all skill levels.
“This book is a gift to my family and to anyone who picks it up,” he shares. “It’s something that my kids and grandkids can look at and see not just what I accomplished but how much love I put into everything I do.”
With “Love” now available, Ingraham is turning his attention to book promotion and exploring new business ventures. Although he continues to cook for the Wade family on special occasions and holidays, he is looking forward to expanding his personal brand through media appearances, consulting and product representation.
To learn more about Chef Ingraham or purchase his book, visit his website or follow him on Instagram and Facebook.
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