Richard started his career as a chef, working through the ranks of fine dining kitchens in London. He moved to California to work with Jeremy Fox. In San Francisco, he fell deeply in love with sourdough bread and has since dedicated his life to baking the elusive perfect loaf (something he achieves once or twice a year, although the rest of the loaves are pretty good). He learned his craft at Della Fattoria and later Tartine in San Francisco where he was head baker for 7 years before starting his own bakery in Denmark.  Partnering with Noma he founded Hart Bageri in Copenhagen. 
 
He is currently working on a major book to be published next year by Clarkson Potter, an imprint of Penguin Random House.
 
His next project is a bakery in Mexico City – where he is moving with his love, Henrietta Lovell.