Every chef who’s committed to their craft wants to serve pristine food.

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But when you’re cooking in an open kitchen, your prep process needs to be pristine, too. That’s why Charlie McManus, owner of the beloved farm-to-table restaurant Primo Grill in Tacoma, Washington, made the switch to Richlite for his prep surfaces.

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“It’s completely different from poly cutting boards, which tend to discolor and break up when we use them,” he said. “We have an open kitchen so our customers see it all happen.”

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He said he chose Richlite because it’s hard-wearing, attractive, and doesn’t hold bacteria.

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“If you put a pan down on it, the board’s not gonna get melted and have a pan shape in it,” said Charlie. “I think chefs that take they’re craft seriously would want to have Richlite in their kitchen.”