Chef Richard Harber is a 1996 alumnus of the Academy of Culinary Arts. His favorite part of running a kitchen is not just about the food, but mentoring the aspiring chefs who are working in his kitchen.
Chef began his career with his externship at the Westin La Paloma Resort in Tucson, Arizona. He also worked for Canyon Ranch Resort in Tucson, Arizona, a property considered to be at the forefront of modern spa cuisine.
Upon his return to Pittsburgh, Pennsylvania, Chef Harber continued his industry work experience at the Duquesne
Club in Pittsburgh, under the direction of award-winning executive chef Keith Coughenour. The Duquesne Club is a five-star Platinum Club of the World and has been ranked the country’s top city club.
During his 11 years at the Duquesne Club, Chef Harber assisted the staff in earning several of its prestigious distinctions, including the number-one city club in the country designation, recipient of the first American Culinary Federation Achievement
of Excellence Award for a private club, and being named a Platinum Club.
In addition, Chef Harber earned a gold medal and best in show award at the American Culinary Federation Pittsburgh Chapter Culinary Salon.
A move to Philadelphia followed Chef Harber’s acceptance of the position as executive chef for
Philadelphia Country Club, a five-star Platinum Club in Gladwyne, Pennsylvania. During his tenure at the club, Chef planned and directed a $3-million, state-of-the-art
kitchen renovation. He received the Achievement of Excellence Award during his first year as club chef.
Chef Harber was next hired as the corporate area executive chef for Carnegie Museums of Pittsburgh. As the corporate chef, Harber oversaw foodservice at four museums, redesigned
kitchens and restaurants, and launched multiple new food programs.
In addition to his teaching assignments at IUP, Chef Harber serves as one of the faculty advisors for the ice carving club. He also serves on the on the Professional and Continuing Education and Curriculum and Scholarship committees in the Department
of Culinary Arts.
Chef really enjoys mentoring the culinary students, teaching them new techniques, and challenging them to constantly push themselves. To help students envision the professional opportunities available to them, he recently coordinated a field trip to the
Duquesne Club in Pittsburgh, where the students were able to meet executive chef Keith Coughenour and tour the front and back of the house at the club.