Berret's Seafood and Taphouse Grill
Richard Carr, born in 1957, was raised in Detroit, Michigan. At sixteen, Carr moved to Richmond, Virginia, to live with his brother, a Navy veteran. Carr began his career washing dishes in Virginia restaurants, the year he moved to Richmond. For the first time, he was exposed to fresh seafood. That was the beginning of his culinary career. Carr attended culinary school and opened a restaurant and rock-and-roll venue in the early 1980s. After closing his business in 1984, he began cooking at Berret’s Seafood Restaurant in downtown Williamsburg, Virginia. Carr maintains long-term relationships with the eastern Virginia watermen who supply his seafood.