Rich Sweeney

  • Drink Guyd: Memorial Haze

    May 23, 2012, 5:06 p.m.
    It’s another hot day in San Diego and I’m standing in front of the fridge (no, not looking for a snack!), just trying to stay cool. Then I noticed the dogs chomping down on ice cubes and decided  I needed something cold myself. Since it’s a holiday weekend, I figured a refreshing alcoholic beverage was [&hellip
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  • Food Guyd: Pasta Envy!

    Feb. 22, 2012, 5:10 p.m.


     Now that Valentine’s Day is officially over, and your honey is looking at your love handles with anything but love, let’s get back to basics. This dish is hands down my favorite way to eat healthy—indulging in some chicken and vegetables in a creamy sauce, over…pasta? Read Now

  • Food Guyd: Presto Pesto!

    Jan. 27, 2012, 10:38 a.m.

    If winter weather gets you down, start on my second New Year’s recipe. Not only is it good for you, it’ll drizzle in your mouth like a tropical taste bud storm. As always, I'm here to answer any questions you might have, on this recipe or others.

    Remember, save a Bear: Eat my food instead! --Rich

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  • Food Guyd: Wake Up and Eat the Pounds Off!

    Jan. 20, 2012, 10:09 a.m.

    Many … hell … most of us make some type of New Year’s resolution – and 90 percent of the time it involves eating better, working out more, getting that “perfect” body, or just trying to be all-around healthier. 

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  • The Bear Necessities: Rich Sweeney’s Cuddly Comfort Food

    Aug. 22, 2011, 4:30 p.m.

    It’s all in his genes, or maybe he meant jeans. Rich Sweeney, former “Top Chef” contestant who got kicked off Season 5 for a bad case of the S’mores, is not only one of San Diego’s premier chefs, he’s also something of a local Bear sex symbol.


    “I don’t like being a dick,” says Sweeney, as an explanation for his star factor. “I’m like a big cuddly bear that people want to snuggle with.” 

    Sweeney, 30, is one of a growing number of openly gay chefs who are (ironically enough) just now making a name for themselves in the restaurant business.  Read Now

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