This upscale seafood restaurant’s commitment to the highest standards of excellence points to Maître d’Hôtel Richard Jardin whom Catch at The Terrace was lucky to ‘hook, line and sink him’ with the opening on the restaurant. Following studies at Cornell University’s prestigious Hotel School, Jardin held several positions with restaurants and hotels ranked at the very top of the luxury market. Among his earliest professional positions was Head Butler at the Inn at Little Washington in Washington, Virginia, a Relais Gourmand and Relais & Châteaux property. Early inhis career, Jardin also served as Maître d’Hôtel at The Point, in UpperSaranac Lake, New York, the number-one-rated Relais & Châteaux member in the United States. “Very similar to that of a head butler in a fine home”is how Jardin describes his experiences at these two properties. 

From spring 2002 to spring 2004, Jardin managed all dining facilities of The Willcox in Aiken, South Carolina, creating services and staff-training initiatives that helped win the inn coveted membership in the Relais & Châteaux organization. Jardin’s position as Food and Beverage Manager at The Willcox (a member of the Garrett Hotel Group, which also includes The Point and Lake Placid Lodge), and its restaurant Seeger’s at The Willcox, offered him the perfect opportunity to hone his skills at staff training. In his most recent job as General Manager at L’Auberge Carmel, a boutique European-style hotel at Carmel-by-the-Sea in California, Jardin managed all food-and-beverage aspects of an intimate 12-table restaurant and an expansive 4,500-bottle wine cellar. Named by Gourmet magazine as one of its top-20 picks of best restaurants in America, L’Auberge Carmel offered Jardin the perfect training for his new position as Maître d’Hôtel at Catch at The Terrace. 

Jardin’s passion for precision and talent for presenting seemingly effortless hospitality makes him the perfect "bait" for Catch at The Terrace.