Speakers 2026
The education opportunities at Catersource + The Special Event feature presentations from more than 100 industry luminaries who have been there, done that, and are armed with content that’s trendy, thought-provoking, and always influential.
Richard Carter, Executive Chef, Catering Works
Rich Carter was born in Binghamton, New York, and began his culinary career working in several popular Italian restaurants throughout Upstate New York. He quickly advanced, becoming the Executive Chef at Rizzo’s Restaurant, where he oversaw food operations for multiple locations, including Banchetti Catering. Eventually, he moved to Raleigh, North Carolina, where he has continued to push culinary boundaries. Rich is a two-time finalist for the NCRLA Chef of the Year and has competed in high-profile cooking competitions, including Fire in the Triangle and Lucy Daniels’ Cooking for a Classic, where he won first place and a restored 1969 Stingray Corvette. He was also a finalist in Maple Leaf Farms’ Duck Recipe Contest and participated in the James Beard Foundation’s Building a Better Burger Project. His work has been featured on the cover of Taste Magazine and on an episode of Three Hungry Guys. As a chef, Rich is passionate about culinary storytelling and has been a presenter at Catersource, sharing his expertise on plating and high-end catering. He leads Chef’s Table dinners at the North Carolina Museum of Art, crafting immersive, themed tasting menus that connect food, art, and culture. A strong advocate for local sourcing and sustainability, Rich works with producers like La Farm Bakery, Tidewater Grain, Bee Downtown, and Piedmont Microgreens. He has helped implement composting initiatives and continues to highlight North Carolina’s ingredients in his menus. When he’s not in the kitchen, Rich enjoys music, the outdoors, and spending time with his two sons, Peyton and Hudson.