by 
Brian Keenan
Brian was born and raised in Yorkshire, England and has lived and worked in 5 countries. He worked in construction in Amsterdam for a few years and then decided he wanted something new. That’s when he flew to Miami in search of adventure. He has a passion for cooking and is extremely creative. He had worked in traditional kitchens before but didn’t want to be stagnant. Brian found employment working on luxury yachts as a cruise chef and sailed for about a year before moving to Seattle in 2013 to attend culinary school as most ships require certification. After graduating, he relocated to San Diego and applied for jobs on board ships, initially working on tuna fishing boats before he was hired at Scripps. He has been working on the R/V Revelle for only a short time and loves it. Being out in the ocean and meeting different people are great perks of the job. He also says the people on research cruises tend to be a bit nicer than the tuna fisherman as well. He doesn’t have any pets of his own because he’s always away, but he loves cats. He’s also a soccer fan and is very excited to watch England play in the World Cup this summer. He says his best investment is travel and will never stop exploring. Brian’s favourite place to travel is Greece. It was the first time he traveled out of England and he loved it so much.
Richard Buck
Richard is originally from a little town called Delmar, in the San Diego, CA area. He has worked in many customer service and food service settings from Walmart to Pizza Hut. He has always had a knack for cooking, so he decided to make that his full-time career. Richard loves experimenting with flavor and spice and he creates culinary wonders and the crew doesn’t seem to mind one bit, because it’s all delicious! He is entirely self-taught. He never went to culinary school. He learned how to cook at home with his mother and through years working in various restaurants. That is where he fine tuned his skill. He was a corporate trainer for a Tex-Mex restaurant and he travelled all over the world opening new locations. He returned to the U, did a bit of catering before coming to Scripps in 2007. He was with a union, but Scripps kept offering him contracts so he decided to join the team full time in 2009. His time on board has allowed him to see some amazing places like Easter Island, the Galapagos Islands, Patagonia, and India. The best part of his job is just cooking and meeting new people. The travel is a big bonus. His favourite place to visit is any country in SE Asia. The food is amazing, and the people are so friendly. Richard is an avid scuba diver and loves safaris and trips inland when the ship makes port in new places.
