Chef Engle holds an Associate’s in Culinary Arts, a Bachelors of Science in Recreation Administration from the University of New Hampshire, a Master’s in Business Administration from Boston University, and a MS in Human Nutrition from the University of Bridgeport. He has achieved Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation and Certified Hospitality Educator and Certified Food and Beverage Executive through the American Hotel and Lodging Association. He held several sous chef and chef positions in Louisville, KY before owning and operating his own restaurant, The Meridian Café. His experience cooking at the 2008 Beijing Olympics for the U.S. athletes, coaches, and training partners and participation in Guy Fieri’s Road Show Tour in 2009. He has been published in Food and Dining, Escoffier.com, Sizzle Magazine, the Encyclopedia of Appalachia, and Bon Appétit.

Chef Engle has been teaching culinary arts at the college level in the Associates and Bachelor’s programs since 2003. In addition he has taught at the high school level in culinary arts leading a Skills USA team to the State competition, as well as a team from The Miami Culinary Institute to a State competition where they finished first. He was the first instructor at the Miami Culinary Institute that opened in January of 2011. He was appointed to Chair of the Miami Culinary Institute in 2013, a position he held till 2017. He then began teaching Food Administration for the State University of New York, a position he still holds.

Chef Richard Ingraham is a nationally acclaimed culinary expert whose career masterfully fuses gourmet artistry with the science of sports nutrition. Best known as the personal chef to NBA legend Dwyane Wade and his family, Chef Richard has carved out a unique space in the culinary world, setting the gold standard for performance-based cuisine.
Born and raised in Miami, Florida, Richard’s love for cooking emerged early in life. He pursued formal culinary training at the Art Institute of Atlanta, initially specializing in pastry arts before discovering his true passion in the realm of private chef services. His clientele spans some of the most elite athletes and entertainment figures across the nation, each trusting him not just to cook—but to enhance their performance and well-being through food.
Chef Ingraham’s approach is rooted in the belief that food should nourish both the body and the soul. His first cookbook, Eating Well to Win, reflects this holistic philosophy, offering insight into the vital connection between nutrition and optimal performance. His latest work, LOVE: My Love Expressed Through Food, is a deeply personal and interactive culinary memoir that weaves together powerful stories, memorable experiences, and flavorful recipes from his journey as a chef.
Constantly pushing the boundaries of his craft, Richard remains actively involved in culinary innovation, staying ahead of trends while remaining grounded in nutritional science. He is a mentor, researcher, and community leader—committed not only to excellence in the kitchen but also to uplifting others through his work.
Whether he's curating performance-enhancing meals for top-tier athletes or designing heartfelt dishes that tell a story, Chef Richard Ingraham continues to transform the way we think about food. His unwavering dedication to health, flavor, and authenticity has made him a trailblazer in the culinary world—and a true ambassador of food as both fuel and expression.