Farm to Table

Delicious Cuisine


Locally Sourced × Crafted with Love


Based in Santa Barbara, The Bending Fork is a purveyor of worldly cuisine from the esteemed Chef Richard Maxwell.



After over a decade of chefing at the top restaurants in Santa Barbara, Miami, South Beach and Puerto Rico, Richard Maxwell opened The Bending Fork in 2014. Since then, The Bending Fork has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Richard "Richie" focuses on preparing organic cuisine that reflects the healthy lifestyle of Santa Barbara while also paying tribute to his childhood growing up in Puerto Rico. 

As a company, our job is to nourish our clients. Whether it's customizing a personal event, a full service multi-course dinner, a family style meal or a passed appetizer party, we are skilled at creating meals that you won't soon forget. We are fully committed to using only the best local and organic products and supporting great people within the community.



Private Parties

Special Events

Cooking Classes

Weekly Meal Delivery

Gluten-Free, Vegan, Paleo, Ketogenic Diets



Santa Barbara



(805) 699-0686


Menu Examples


Vegetable Carpaccio – Artichoke olive tapenade, candied pecans and pea tendrils.

Heirloom Tomato and Prosciutto – Fava beans, corn terrin, pistachio, lemon basil vinaigrette.

Faro and Quinoa – Avocado, gold beets, smoked confit chicken.

Slow Roasted Pork BellyPickled pink lady apples, plantain crisp, avocado mousse, apple cider sauce.

Organic Quinoa Cake – Root vegetable ragu, olive Oil emulsion.

Grilled Wild Mushrooms – Truffle sauce, asparagus, pancetta, parmesan cheese.


Leek & Cauliflower Soup –
Duck Confit 

Carrot Lemon Verbena Soup –
Basil Oil 

Watercress Salad – Dried cranberries, walnuts, roasted baby artichokes, roasted corn, blue cheese, walnut vinaigrette.

Mixed Greek Salad – Cucumber, roasted cherry tomatoes, feta cheese, olives, herb vinaigrette.

Couscous Salad – Kale, avocado, grapefruit, baby heirloom carrots, Morbier cheese, citrus vinaigrette.

Watercress Salad – Dried cranberries, walnuts, roasted baby artichokes, roasted corn, blue cheese, walnut vinaigrette.

entrees + Dessert

Grilled NY Steak – Crushed potatoes, buttered baby carrots, brown butter demi-glaze sauce.

Pan Seared Scallops – Lentils, asparagus, pickle mussels, slow cooked mussel sauce.

Roasted Chicken Breast – Potato grattan, kale, pearl onions, chicken savory sauce.

Tres Leches – Authentic and just how Richie's mom makes it.

Rosewater or Lavender Panna Cotta – Pickle Melon Sauce.

Richie's Famous Chocolate Cake – 
Bittersweet chocolate ganache and brandied whipped cream with raspberries.

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