Chef Richard B. Schmitt

Chef Richard B. Schmitt Chef de Cuisine Omni MtWashington Resort, Chef of Bretton Arms Inn

for life
08/22/2025

for life

.Smoked Salmon.Hummus sandwiched in Crispy Salmon Skin.Harissa.Pickled Beet Splatter.It seems when I do a tasting for a ...
04/16/2025

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Smoked Salmon.
Hummus sandwiched in Crispy Salmon Skin.
Harissa.
Pickled Beet Splatter.
It seems when I do a tasting for a property, I always have one gamble of a dish. This time I started with my gamble.
In hindsight, the Harissa should have been formed into a creamy sauce based with mayonnaise, an aǐoli so to say. The creaminess of the mayonnaise would have helped blend the dish together. A note for the next time I execute this dish.
Perfection is unobtainable, excellence is what we strive for. I will never claim to be perfect, and if you know me, you know I’ll correct you if you accuse me of executing a perfect dish.
for life. I didn’t choose it chose me.

.Lunar New Year 3 course.Chilled Sesame Noodle . Goji Berry Purée . Sweet Tamari . Scallion Oil . Spiced Candied Peanuts...
01/30/2025

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Lunar New Year 3 course.
Chilled Sesame Noodle . Goji Berry Purée . Sweet Tamari . Scallion Oil . Spiced Candied Peanuts.
Peking Duck Breast . Sesame Wok Bok Choy . Scallion Pancakes . Peking Sauce.
Okinawa Purple SweetPotato Tart . Sea Buckthorn Sauce . Sesame Ice Cream . Charcoal Oil.
I don’t get many chances to create these daze, but when I do you should come up and experience what I am throwing down HAPPY NEW YEAR 💃

.Purple Sweet Potato Pavé.It was my quest to make a vegan pavé, and this is what I came up with. Purple Okinawa Sweet Po...
01/10/2025

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Purple Sweet Potato Pavé.
It was my quest to make a vegan pavé, and this is what I came up with. Purple Okinawa Sweet Potatoes, cooked in coconut milk. After pressing them, I crisped them up in sesame oil, and finished them with pretzel salt. The texture of the classic pave want there, it was pretty soft. Which wasn’t a total loss, as the next time I get an opportunity to cook in a Michelin setting I will prepare my Adobo Chicken, with the pave. I also do believe this would be a great dessert , stay tuned for that post one day.

.The best part about what I do, I feel, is respecting my surroundings and letting them inspire my creations. In Nicaragu...
11/22/2024

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The best part about what I do, I feel, is respecting my surroundings and letting them inspire my creations. In Nicaragua they eat a red bean. Obviously grown here, dried on rooftops and then sold or traded or consumed.
Hummus. Most of us love hummus. Here in Nicaragua I like to make what I call Nica Hummus I prepare the red beans in the form of true refried beans, Nica style. Then I mix in half garbanzo beans, commonly eaten in Nicaragua as well, and prepare hummus the traditional way. I serve the Nica Hummus with tajadas. Tajadas are a long and thin sliced plantain fried to perfection. Delicate yet sturdy. Way different from a plantain chip, I feel after you eat a tajadas a plantain chip just doesn’t cut it.
Nica Humms & Tajadas.

for life because that’s where it goes 🎰 move over I think they’re going to start booking me as well. Maybe we colla...
11/22/2024

for life because that’s where it goes 🎰 move over I think they’re going to start booking me as well. Maybe we collaborate 😱

.🐙🐙🐙🐙🐙.If you peep my instagram, you’ll notice I haven’t posted much. Lack of inspiration, perhaps…..but not returning t...
11/22/2024

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🐙🐙🐙🐙🐙.
If you peep my instagram, you’ll notice I haven’t posted much. Lack of inspiration, perhaps…..but not returning to the Bretton Arms as the chef was a choice I made as my menus weren’t approved. I chose a position back in the Main Dining Rom known as 1902. I am also responsible for Room Service and Rosebrook Bar aka the Veranda. I chose this to once again challenge myself as an aging chef. There are times we are serving over 500 covers a day, from 12-9.

I feel there are two types of chefs. Hotel chefs and creative chefs that put there personally into their food. They forage perhaps, they are always working on new ideas and bettering themselves and their careers. Hotel chefs seem to be required to attend meetings, read and return emails and worship numbers.

If there’s anything else I’ve learned about myself as a chef, in the words of a great artist…… …. I am a creator. Creators are different than others. It’s a tough life but we creators seem to survive without succumbing to “the norm”.

Today I post a plate that I made while cooking for a wedding here in Nicaragua. I find Inspiration here in many forms. From the ingredients to my conversations with locals to being in a mindset that all is well here for me.

Tamarind & Guajillo Chili Braised Octopus • Lychees & Jalepenos • Chimichurri • White Balsamic Reduction.

.🐠 🗡️ 🇲🇦 🫛 🍆 🌿.This is a dish I learned over 20 years ago from my mentor Wayne Alcaide. Wayne is the chef/owner of I ha...
10/01/2024

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🐠 🗡️ 🇲🇦 🫛 🍆 🌿.
This is a dish I learned over 20 years ago from my mentor Wayne Alcaide. Wayne is the chef/owner of I have tweaked it over the years and it has become of a North African flavor, with an Indian twist of the cilantro chutney, perhaps even the pickles. It’s a crowd pleaser and is great without the fish, served as a plant based option.

Rhode Island Swordfish.
Moroccan Eggplant & Chickpea Curry.
Smoked Paprika, Cayenne Pickled Cauliflower.
Cilantro Chutney.

.the first time I ever had this dish, I fell in love with it. The flavors all meld so well together and the mint really ...
07/21/2024

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the first time I ever had this dish, I fell in love with it. The flavors all meld so well together and the mint really makes this dish come alive. had it on the menu at and it made me find out how I was joining that team.
Crispy Pork Belly.
Whipped Ricotta Cheese.
Watermelon.
Mint.
Fish Sauce Caramel.
Pretzel Salt.

After a hard decision, I have moved back to 1902 aka the Main Dining Room at the resort. The summer menu is in full swin...
07/05/2024

After a hard decision, I have moved back to 1902 aka the Main Dining Room at the resort. The summer menu is in full swing, and here’s my first offering…

🧀 🍑.
Burrata & Roasted Peach.
Toasted Pepita Seeds.
Basil Marinated Tomatoes.
Balsamic Pearls.
Mache.

.Chocolate Chip Cookie S’mandwiches by the bonfire. This was a great ending to my stay 🎯 ultra sweet just like the host...
06/03/2024

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Chocolate Chip Cookie S’mandwiches by the bonfire. This was a great ending to my stay 🎯 ultra sweet just like the hosts Marc and Manuel Bonds. 💙🤙🏽💃 I wonder what we will do next time and aka piewholestuffernicaragua team up 😳💥

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Chocorua, NH

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