Chef Richard Hanna is the Dean of Culinary Arts at ICE's Los Angeles campus.

Richard Hanna

Chef-Instructor, Culinary Arts

“Everyone knows a little; no one knows everything.”


Chef Richard Hanna studied occupational studies at the Culinary Institute of America, culinary management at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, and business administration at Colorado Technical University. He has a bachelor's in Culinary Management and a double MBA in Finance & Entrepreneurship, plus more than 30 years of experience as a chef and nearly 20 years of experience instructing.

Chef Richard worked at the Seventh Street Bistro, Bistro Gardens and Regency Club in Los Angeles, completed a yearlong apprenticeship in Sweden and owned his own small food business for a decade. He was a chef to the ambassador of the United Nations and is experienced in research and development, corporate food service and catering. He’s also a sommelier and has taught cooking, hospitality management, food history, baking and pastry, and wine courses at three educational institutions.

Chef Richard joined the Institute of Culinary Education’s Los Angeles campus in 2018 as the dean of culinary arts. "ICE represents the core values of my own beliefs about what students need to know in order to be successful in the culinary industry," he says. "The fact that we, as an organization, are proud of being a vocational institution with a vision to give students a well rounded culinary education and get them into the market in the most expedient manner offers me a challenge to ensure we follow through and deliver exactly what we say we will deliver."

Chef Richard hopes to impart professionalism and send out good employees who make a difference. He instills the sentiments that education is a gift no one can take away and to be kind always in his teaching. At our LA campus, he engineered and implemented Skills Enhancement Classes for students that need a little more stove time or have missed a class due to illness, to ensure each student progresses through the program with the necessary skills to experience successful outcomes.

"Using my 35 years as a professional chef and having the opportunity to share the lessons of how to cook and be successful feeds my passion for our ever changing, diverse industry," says Chef Richard. "Watching a student when they finally get a cooking method and present a beautiful-looking, perfectly cooked dish is one of the greatest joys of being an instructor."

Work History

  • Adjunct Professor at Mt. San Antonio College in Walnut, California, 2017 to present
  • Lead Instructor at Le Cordon Bleu College of Culinary Arts in Pasadena, California, 2011-2017
  • President and Executive Chef at Mission Bistro in Pasadena, California, 2000-2013
  • Chef Instructor at California School of Culinary Arts/Le Cordon Blue North America, 1999-2004
  • Multi Unit Operations Manager at Sodexo USA in Pasadena, California, 1998-2000
  • Owner and Executive Chef at Findley’s Foods in South Pasadena, California, 1988-1999
  • Research & Development Director and Chef at The Heart Lifestyle Improvement Program in Beverly Hills, 1991-1993
  • Apprentice at Le Dolce Vita Restaurant in Helsingborg, Sweden, 1990-1991

Specialties/Areas of Interest

  • Menu development
  • Small business ownership
  • Research and development
  • Wine education
  • Corporate catering
  • Food costing
  • Curriculum development

Affiliations & Memberships

  • Sommelier
  • Eagle Scout
  • Fly fisherman
  • Private pilot