About Richard J. Perry

Perry was born and raised in Portland, Oregon. He attended three different Oregon colleges before deciding to become a chef. Upon graduating from the Western Culinary Institute, Richard landed the job of executive chef at Mt. Bachelor, the ski resort where he got his “real” education: skiing. His love of collecting American art led to a career change as he self-published the Maxfield Parrish price guide. Today Perry’s passion for food and art have come together to form a variety of Collectors Press cookbooks, many of which utilize his growing collection of vintage kitchen gadgets and advertisements.