Greg Richie is an award-winning chef whose career has ranged from working in a family friend’s restaurant at the age of 15 to heading the kitchens of internationally known celebrity chefs. Along the way he has developed a culinary credo that places an emphasis on the integrity of ingredients, whether from accountable local growers or from purveyors dedicated to sustainable fishing.
He has an especial appreciation for seafood that started from the days of fishing with his father and grandfather. He honed his seafood skills while cooking with Roy Yamaguchi at the original Roy’s Restaurant in Hawaii. Because of his experience there, Richie was chosen to be the first executive chef/partner for the opening of Roy’s in Orlando. Following critical acclaim with that Restaurant Row favorite, Richie was chosen by celebrity chef Emeril Lagasse to take over the kitchen at Tchoup Chop at the Royal Pacific Resort at Universal Orlando, where he quickly earned praise from critics and local fine food fans.
Richie has cooked multiple times at the prestigious Beard House in Manhattan, a sought-after honor among chefs, and he is a charter member of SunshinePlate, a coalition of chefs and culinary industry professionals dedicated to food advocacy. His awards include Chef of the Year, Best Local Chef and Best Seafood in Orlando (Orlando magazine), and he was perennially named to Restaurant Forum’s list of the Top 20 Chefs in Central Florida. He has made numerous appearances on local and national television shows and participates in food and wine charity events, including Heart of Florida United Way’s Chef’s Gala and Share Our Strength’s Taste of the Nation.
Richie graduated with honors from the acclaimed Johnson and Wales University in Charleston. He has worked at the famed Magnolias in Charleston; the Abbey in Atlanta; the Lark and the Dove, Roswell, Georgia; and Atlanta Athletic Club.
The Hawaiian and Pacific Rim focus of Roy’s and Tchoup Chop allowed Richie to develop his proficiency with fish and seafood. At Cityfish, he makes it local, applying touches of his southern upbringing and taking full advantage of the bounty from Florida’s waters.
Come join us and enjoy some of our fresh, delicious crab!
Enjoy half off our delicious raw oysters. Eat ‘em while they last!
Come over and enjoy drink specials with happy hour pricing!
Stop by and get fresh with us with fresh fish every day!
The 2nd Thursday of every month, the best crowd gathers for the Thornton 2nd Thursday Wine + Art Walk.$10 gets you a stamp, a glass, and a map of all the locations where you will be greeted with a complimentary pour of wine, beer, or cocktail!
The parking garage for Cityfish Restaurant and Thornton Park Central is located behind Cityfish Restaurant. The parking entrance is located at the west side of the building, on North Eola Drive. Nominal fees may apply.
Interstate 4 west to downtown Orlando, exit at Colonial Drive/Centroplex, turn left on Colonial Drive, heading east. Turn right on Orange Avenue, heading south towards downtown. Turn left on Central Boulevard, heading east. Cityfish is located a few blocks east at 617 East Central Boulevard.
Interstate 4 east to downtown Orlando, exit at Amelia Street/Centroplex, turn right on Amelia Street, heading east. Turn right on Orange Avenue, heading south towards downtown. Turn left on Central Boulevard, heading east. Cityfish is located a few blocks east at 617 East Central Boulevard.
State Road 408 (East –West Expressway) west to downtown Orlando. Exit at Mills Avenue and travel west on South Street towards downtown Orlando. Turn right heading north on Summerlin Avenue. Turn left on Central Boulevard, heading west. Cityfish is located on your right at 617 East Central Boulevard.
State Road 408 (East –West Expressway) east to downtown Orlando, exit at Orange Avenue (State Road 527) and follow signs north on Orange Avenue to downtown Orlando. Orange Avenue becomes Rosalind Avenue. Turn right on Central Boulevard, heading east. Cityfish is located a few blocks east at 617 East Central Boulevard.