Rick Mace’s childhood spent on a hundred acre, family-owned farm in Ohio—where he was surrounded by gardening, hunting, fishing and farming—inspired culinary interests at an early age. When his family began living and traveling around the world, thanks to his father’s military career, he gained a global perspective and knowledge of many world cuisines, which solidified his aspirations to pursue cooking professionally.
At the New England Culinary Institute he earned a degree in culinary arts along with numerous accolades. Once graduated, he accepted various positions in culinary institutions across the US, including the award-winning Butler’s Restaurant at The Inn at Essex in Vermont and San Diego’s Barona Valley Resort.
In 2007, Rick joined Chef Daniel Boulud’s restaurant group as Executive Sous Chef at Daniel Boulud Brasserie at The Wynn Resort Las Vegas. In his three years, Rick worked collaboratively with Chef Daniel Boulud and the Corporate Executive Chef to develop db Brasserie’s menu, along with leading the restaurant’s charcuterie program. In 2010,
Rick embarked on another adventure in Maryville, Tennessee, where he assumed the position of Executive Chef at the RT Lodge. In 2013 Rick rejoined the Daniel Boulud team as Executive Chef of Café Boulud Palm Beach at the Brazilian Court Hotel.