Contemporary and unpretentious are two words that apply to Pomata's style. He trained at the Hotel/Restaurant division of N.Y.C. Technical College, and began his career as sous chef at Raintrees in Brooklyn. From there he moved on to Le Parc Gourmet, also in Brooklyn, then to the Rainbow Room, and Cafe New Amsterdam. Today his menus rely on simple, wholsome foods.
Source URL: http://www.restaurant-hospitality.com/risingstars/Richard-Pomata#comment-0