<p> Richard Rayment is Executive Chef of <a href="http://www.seaportboston.com/">Seaport</a>, an enterprise that includes a hotel and World Trade Center. He underwent a 4-year traditional cooking apprenticeship in England at age 16 and never looked back. He spent time cooking on cruise ships, traveling around the world. A stop in Australia resulted in varied experiences, including working on a sheep farm. A return to England as Executive Sous Chef in London at the St. James Club, further fueled his love of travel. Finally, with his New Hampshire-born wife, he came to the States, bringing with him a world of culinary knowledge and experience.</p>

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