Yes, Chef! Feature: Richie Cunningham

With the distinction of being the only restaurant open to the public in the tony little town of Gates Mills (population hovering a little over 2,000), Sara’s Place by Gavi’s Restaurant has been led by the same chef since opening 19 years ago. 

A 1994 graduate of the renowned International Culinary Arts and Sciences Institute in Chesterland, founded by Loretta Paganini, Chef Richie has earned a reputation for elevating rustic comfort food to new gastronomic heights. 

The past several years, he has been amongst the who’s who of local chefs to take part in the Cleveland Top Chefs fundraiser.

This Conneaut native uses the word loyalty often, and it means a lot to him to have built a backbone of regulars, some who eat there every day. 

He’s as comfortable cooking for Presidents (Bush Sr. and Jr., Obama, Trump) and musical celebs (the Black Crowes, Whitney Houston), as he is working alongside legendary chefs the likes of Emeril Lagasse, Wolfgang Puck and Paul Prudhomme.

Q. How old were you when you started cooking? My uncle got me my first job at 14 washing dishes at a truck stop in Kingsville. When he pulled me up to work on the line, I learned about how to make eggs, burgers and steaks, everything from scratch. It was an education.

Q. Who is the most influential chef in your life? When I first graduated and joined Gavi’s as a line cook, I struggled combining my experience at the truck stop with the precise way things were done at school. Luckily a morning cook named Lou took me under his wing and pushed me in the right direction.

Q. What’s the most memorable meal you’ve ever experienced and why? During a private dinner we catered for former Vice President Mike Pence, he took the time to seek me out after and tell me how memorable it was for him, and I was touched. He was personable and kind.

Q. Away from the restaurant, what’s your favorite dish? Oh, they know me at Arby’s. I love the roast beef sandwich with curly fries. 

Q. What’s your most indispensable cooking gadget? When I showed up at Gavi’s the first day with my professional chef’s roll, my mentor there, Lou, told me to put it away. He said, ‘All a great chef needs is eyes and ears and one or two good knives. You should always be observing, always learning.’

Q. Looking back on your career, is there anything in particular that makes you proud? Working from the bottom up, as a dishwasher to line cook to head chef, I’ve dedicated myself to loyalty and providing the best dining experience possible. My favorite part of the job is seeing someone new join the profession who I can encourage to love it as much as I do.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Sara’s Place by Gavi’s is located at 1501 Chagrin River road in Gates Mills. Call 440-423-1000 or visit Saras-Place.com for more information.