Richard Hart Baker Richard started his career as a chef, working through the ranks of fine dining kitchens in London. He left Gordon Ramsay to move to California to work with Jeremy Fox. In San Francisco he fell deeply in love with sourdough bread and has since dedicated his life to baking the elusive perfect loaf (something he achieves once or twice a year, although the rest of the loaves are pretty good). He learnt his craft at Della Fattoria and later Tartine where he was head baker for 7 years before starting his own bakery in Denmark. Partnering with Rene Redzepi of Noma he founded Hart Bageri in Copenhagen in 2018. Hart now has 10 sites and is classed as one of the world's best bakeries. Nancy Silverton wrote in her recent baking book- “Hart Bageri is the best bakery in the world” His debut book ‘Richard Hart Bread’ was published in 2024 by Clarkson Potter, an imprint of Penguin Random House. This year he announced his collaboration with Claridges Hotel in Mayfair, London (part of the Maybourne Group), “Richard Hart at Claridges” will be in an in-house bakery for the hotel and public. Richard has designed the bakery, created the recipes and trained all the staff – but will not be responsible for day-to-day operations. He is deeply in love with Mexican cuisine and the vibrant culinary environment. He moved to Mexico City in 2022 to be closer to his children in California, to open his next bakery - Green Rhino and to make the next thing even bigger and better than the last.