By Sophie Gayot
The kitchen team must have received lots of training by chef Stefan Richter and chef de cuisine Leandro Bongarra to turn out the delicious hors d’oeuvres that were served during last night’s opening party at Stefan’s at L.A. Farm. The noise in the dining room was such that I stood in the kitchen to try the lemon grass/coconut lobster bisque, the fried risotto, veal meatballs and crème brûlée.
If you think you have heard the name Stefan Richter before, it is because you would have seen him on TV during season 5 of “Top Chef.” Richter was born in Finland, and then cooked in Germany, Switzerland, Thailand and Canada, before arriving in the U.S. and working in Michigan, Nevada and then California. He chose the old location of the celebrated L.A. Farm to open his first restaurant, and mixed the two names.