Our Team Members

Richard Langston - EXECUTIVE CHEF

Although he started his culinary career later than many chefs, Richard traces his love of food and cooking back to his childhood in Louisiana. Learning to cook at his grandmother’s side with ingredients fresh from her garden, little did he imagine how his background would shape his career.
 

With a BS in Business/Finance from LSU, he moved to San Francisco with his corporate job, and discovered the food scene there. After spending 10 years in accounting, he was fed up with life behind a desk, so his wife arranged a tour of the California Culinary Academy and he decided then and there to attend. Working his way through school cooking in restaurants in the Bay Area, Chef Langston became chef at La Pastaia in Palo Alto six months after graduating with high honors from CCA.


On a vacation with his wife and young daughter, Chef Langston discovered Idaho. They moved to Boise in 1992 and Chef Langston became the chef at Amore. The Boise dining scene was growing, and when an opportunity came along to purchase a small bakery in Hyde Park, the Langstons opened Richard’s Bakery & Café in 1996. Another restaurant space in Hyde Park became available two years later and Richard’s Across the Street was born.


Chef Langston then took a detour into corporate dining, where he was Executive Chef over the food operation at Micron. There he re-connected with a former customer who helped him assemble a group of investors and he opened Café Vicino in 2006. For ten years it was recognized as one of Boise’s best restaurants, and Chef Langston was honored as a James Beard Nominee for Best Chef Northwest in 2014.


In 2016 Chef Langston was approached by an Oregon hotelier to open an independently-owned and operated fine dining restaurant in the Inn at 500 Capitol. Chef Langston decided to take the leap from a 42-seat restaurant serving lunch and dinner, to 100 seats serving breakfast, lunch and dinner, with a full bar, room service and banquets. Richard’s opened on New Years’ Eve 2016. His wife, Melinda, is his business partner in this venture, and their daughter Molly is a pastry chef in Portland.

Melinda Langston - BUSINESS MANAGER

Melinda arranged Richard's tour of the California Culinary Academy back in 1989. Who knew this is where she and Richard would end up 30 years later! With a background running businesses in several different fields, including the two previous Richard’s incarnations in Hyde Park, the restaurant business has always been the most exciting and challenging. And it sure beats sitting behind a desk in a law office (although the principle of herding cats still applies).

Jim Borton Jr. - GENERAL MANAGER

Native Boisean Jim Borton, Jr. (don’t forget the Jr.!), has returned to his hometown after traveling the
country as a General Manager for high-end concepts such as McCormick & Schmick’s and the Hard Rock
Café. A Boise High and BSU alum, he has returned to his hometown to lay down roots where he truly
calls home. His passion is delivering an experience every guest would expect at Richard’s and every staff
member wants to be a part of. He brings over 25 years of experience, enthusiasm and dedication to
Richard’s. If he’s not in the restaurant, you’ll find him on the golf course!

Kevin Nicolescu - CHEF DE CUISINE

Kevin first worked for us at Richard’s Across the Street where he started as a dishwasher at age 19. He pestered the cooks with endless questions about cooking—which we finally realized weren’t just his way of getting out of washing dishes, but a real thirst for knowledge about the industry. He worked his way up through the kitchen ranks in Boise at Milky Way and Reef, then moved to Hood River where he worked at Celilo. Before opening Richard’s, we met Kevin in Portland, and over lunch at Imperial, convinced him to come back to work for us. Kevin’s passion for well-executed food and talent for elevating a dish bring Richard’s menus to life. Kevin sums it up by saying he’s “a pretty good cook.” We’d say he’s pretty darn good.

Rebecca McManus - PASTRY CHEF

A fan of “Cake Boss” from a young age, Becky knew she had to become a pastry chef after she baked her first cake from scratch (no box cake mixes for her—well, maybe Funfetti). At 19 she went to the Oregon Coast Culinary Institute and received her Associate’s Degree in Baking & Pastry Arts. After graduation she interned at the Grove Hotel in downtown Boise, which reinforced her love of baking, and where she also discovered working with foods on the savory side. What she enjoys most about her job is creating something new and different every day. Her goal is to bring you something you’ve never tasted and can’t live without!

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