Born and raised in Catonsville, Maryland, Executive Chef Rich Hoffman got his start in a professional kitchen at the young age of 14 and, after graduating from high school, attended the Southeast Institute of Culinary Arts in St. Augustine, Florida. Upon completion of culinary school, Chef Hoffman relocated to West Virginia to pursue a 3-year apprenticeship with the esteemed Greenbrier Resort culinary program, the oldest and most respected in the United States.

In 1999, after completing his apprenticeship, Rich moved back to Maryland, where he was appointed Sous Chef at the Elkridge Furnace Inn. From there, he went on to become Sous Chef for Certified Master Chef Rudy Speckamp and Mr. Rudi Paul at Rudy’s 2900 in Finksburg, Maryland. During his tenure at Rudy’s, Chef Hoffman won the Maryland State Rockfish Cookoff twice, as well as twelve additional culinary competitions sponsored by the American Culinary Federation. As a result of his accomplishments, he was appointed Executive Chef at the 4-star, 4-diamond Bavarian Inn in Shepherdstown, West Virginia.

Nearly two years later, Chef Hoffman returned to Maryland when he accepted a rare opportunity to work with one of London’s most celebrated chefs, Peter Moore, at the distinguished Baltimore Country Club. After Hurricane Katrina, Chef Moore accepted a position to reopen the Ritz Carlton in New Orleans, so they parted ways and Chef Hoffman brought his talents to Abacrombie in Baltimore. Chef Hoffman’s latest endeavor was as Executive Chef at Trapeze, located in the Maple Lawn community.

Now at Turf Valley Resort, Chef Hoffman hopes his accomplished style of hospitality and creativity will continue to enhance and refine Alexandra’s reputation as one of the top restaurants in Maryland.