Richard Anderson, 39

No college, no culinary school, no formal training at all — no problem for Richard Anderson. He started his restaurant industry journey as a dishwasher at age 14 and worked his way up to the peak of his profession, becoming culinary director of Tampa-based Oxford Commons Hospitality Co.’s seven brands: Oxford Exchange, The Library, Predalina, The Stovall House, SH19, Casa Cami at Current Hotel and Mad Dogs & Englishmen.

Anderson attributes a great deal of success to his mentor, Brian Kenney, a restaurateur who hired him to wash dishes at Kenney’s restaurant, The Cabana, in Hobe Sound, between West Palm Beach and Stuart. Before long, Anderson had taken on a much wider range of responsibilities. 

Photo by Mark Wemple