Bruce Ricketts

Chef

 

An innovative mastery of produce-forward dishes characterises this talented chef's work

Raised in California, the chef spent most of his time in a dojo rather than a kitchen. However, at the age of 27, he fell in love with the culinary scene and traded katanas for kitchen knives. Working his way from bottom up, beginning as a dishwasher, he is today one of the country’s brightest stars. Influenced by his Cali roots and passionate about all things Japan, his cuisine is vibrant, zingy, and produce-centric. From behind-the-counter at his fine dining – Mecha Uma – Ricketts is calm and serene as he lovingly plates his mouth watering and innovative plays on Japanese gastronomy. His other casual dining establishments – Sensei Sushi and Ooma – are also Japanese, while La Chinesca was inspired by his time eating Latin-Asian street eats in California. Ricketts is incredible at layering texture and creating unique flavours, however as he gets older and dives deeper into his craft he expresses: “I also want to be remembered as someone who was craftsmanship-oriented—whether it is a complicated task or simply cooking rice, and I would like to be known in terms of how I developed new techniques. I’d like to be known for inspiring the next generation.”

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Did You Know?


Named after Bruce Lee, the chef is in fact the son of martial arts master and founder of ‘Bakbakan’, Christopher “Topher” Ricketts, as well as the nephew of action star, Ronnie Ricketts. Just like his father and uncle, Chef Bruce, is also an expert, as he trained alongside his father as a child, and was even teaching as early as the age of sixteen.

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