Hosted by Dalia Colón
Oxford Exchange’s Executive Chef Richard Anderson gave Dalia Colón a tour of the multi-use space in Tampa and talked about some of his favorite ways to use Florida’s produce in the summer time.
Architectural Digest named the Oxford Exchange the most beautiful independent store in Florida. It was originally constructed in 1891, and today it serves as a mixed-use building containing a bookstore, a coffee shop, coworking space and more, all while retaining over a century of charm with exposed brick, natural light and details like vintage horseshoes unearthed during renovations. A big part of its appeal is the restaurant, offering — what it calls — fresh, simple meals that feature the best seasonal, local and organic ingredients.
At the helm is Richard Anderson, who recently sat down with The Zest’s producer, Dalia Colón, to share his culinary journey from dishwasher to executive chef. He talks about his growing up in south Florida and being self-taught and his mentors. Chef Anderson also shares creative ways to use Florida’s limited summer produce—including an appetizer recipe from the Oxford Exchange menu.
“Do your homework and start at a restaurant you really like and respect. Don’t settle for the first thing that comes along, try and really find somewhere that you’re really passionate about,”
– Richard Anderson, Florida native and Executive Chef at Oxford Exchange