Chef Richard Krug has been a participant in the local and sustainable food movement for over a decade. His dishes are created with French Mediterranean and Middle Eastern influence. As Partner and Executive Chef of Bistro D'Azur he continues to provide a delicious, and distinct experience by using the freshest local ingredients, with classical French techniques, influenced by global spice.

 

Chef Krug is a graduate of The Culinary Institute of America and has worked at the renowned Oyster Bar at Grand Central Station. Locals will know him from Restaurant K at Orange Lawn Tennis Club.  He has been Chef de Cuisine at Restaurant Lorena's in Maplewood, and Executive Chef at Whispers Restaurant in Spring Lake.