Bar Chef, Head Bartender
From San Francisco to New York City, Richard Middleton has traveled the country as a representative in telecommunications industry for 20+ years, exploring new places, developing relationships and popping into local pubs for friendly conversations with "old-school bartenders," while enjoying his drink of choice, the Rob Roy. Always fascinated with the craft of making cocktails, Middleton decided to make a career change late in life and focus on learning the tricks and trades of a bartender.
Middleton started out on his new journey as a bartender and began working at a local venue in Houston. White there, he served many walks of life. However, one in particular, Middleton will always remember. One evening, he had the pleasure of serving a kind gentleman, who unbeknownst to Middleton, was the front of the house manager at Brennan's of Houston. Impressed with his skills, he asked him that evening to join his team and as a frequent guest of this Houston landmark, Middleton happily accepted the offer in 2007
As a member of the Brennan's family, Middleton understands the importance of pleasing guests and going above and beyond for the restaurant's loyal patrons. From the day he started working at the culinary institution, Middleton lived by and took to heart the Brennan's of Houston philosophy of "leaving no stone unturned" and provides each guest the ultimate dining experience. "What could possibly be more fulfilling than pouring your heart and soul into a job that you love and seeing your guests smiling as they leave?"
Constantly challenging himself by creating astonishing concoctions using only the freshest local ingredients and phenomenal Texas whiskeys, rums and vodkas on Brennan's back bar, Middleton works closely with Executive Chef Danny Trace to craft cocktails that complement his Creole-inspired dishes, and bring the best of the best to Houstonians and travelers alike.
When Middleton is not creating new cocktail, he enjoys reading biographies, mysteries and histories.