In today’s episode, I talk to Chef Rikku Ó’Donnchü who’s currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA. His culinary credentials include having worked at Michelin starred restaurants such as Heston Blumenthal, Marco Pierre White and Thomas Keller. His unique style focuses on ingredients that lead the creative process of the food while generating no waste, and leveraging science in his cuisine.

You’ll hear about his humble beginnings growing up in the UK, and how his grandmother’s love for fine foods influenced his passion for cooking from an early age. He talks about the dumb luck of scoring his first job with a local Michelin starred restaurant, his philosophy of creativity, surprise, and sustainability that drives the menu at Amorette, and the importance of positivity and respect in the kitchen.

What you'll learn with Chef Rikku Ó’Donnchü

• How Chef Rikku Ó’Donnchü's early life influenced his love for cooking (4:05)
• His family cooking hero (5:22)
• The luck of finding his first restaurant job (6:57)
• Chef Rikku Ó’Donnchü biggest mentor in the restaurant world (10:55)
• How he learned to merge his chemistry degree and his love for cooking (11:47)
• The food philosophy that drives Chef Rikku Ó’Donnchü's creative process (13:39)
• Why a sharing culture among chefs is good for everyone (15:28)
• Behind the scene secrets of MasterChef UK (18:27)
• How Chef Rikku Ó’Donnchü earned the nickname “The Viking Chef” (20:18)
• The surprises you get from a blind tasting (22:25)
• Why Ramen is so rogue (25:01)
• *The importance of marketing your food concept the right way (27:02)
• The backbone of the menu at Amorette (31:18)
• What sustainability really means (31:46)
• A sustainable Caprese salad (33:46)
• The difference between molecular and science-driven gastronomy (36:21)
• His primary sources of inspiration (38:13)
• How to balance technique and creativity (40:14)
• The fruit that reminds him of his childhood (41:08)
• How Chef Rikku Ó’Donnchü was beaten by a leek (41:52)
• Why the “yelling chef” way of managing a kitchen isn’t productive (43:10)
• How to start the day with positivity in any kitchen (44:32)
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcast

Links to other episodes in and near Philadelphia

Conversation with Chef Richard Landau

Conversation with Private Chef Chris Spear

Interview with Chef Brian Duffy

Interview with Chef Hari Cameron

Conversation with Celebrity Chef Jose Garces

Links to most downloaded episodes (click on any picture to listen to the episode)

Jeremy Umansky in Cleveland

3 Chefs in Austin - What is more important: techniques or creativity?

Misti Norris in Dallas

Carlo Lamagna in Portland

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Forget about the flavor and forget about the way it looks for a moment and let's start thinking about why it tastes like that.


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Rather than just having food for foods sake, eating a prepared meal that looks beautiful, I wanted to connect a little bit more to it.


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I was really into how to make dinnertime fun again, as well as how to turn food into something that has a story and represents something that has a mindful experience behind it, not just a preparation.


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The more knowledge you share and the more restaurants raise their level, the harder you have to push yourself to stand out. As soon as you stop doing that and get lazy, you start dropping off. Never get lazy. Always, always be innovating.


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There is no wrong or right. It's music, it's down to the person who is consuming to be the judge of what is wrong or what is right. Rules aren't necessarily here for the right reasons, and you should question everything.

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Links mentioned in this episode

Restaurant Amorette

The post A Dazzling Dining Experience for the 5 Senses, by Rikku O’Donnchü appeared first on Flavors Unknown.