| The Chef at Rick’s Café has a major role in ensuring that the menu not only follows, but adds and enhances the elegant yet eclectic ambience. It is a welcome challenge for a chef who loves to cook to reveal the art of a dish in a simple presentation, rather than disguising food in sculptures or dominating sauces. In keeping with the values of quality and freshness of ingredients, the Chef is very selective of suppliers. For instance, steaks are very popular, and while the sour-cream topped baked potato and Rick’s steak sauce are a novel touch, it’s the quality of the meat that sets our steaks apart. In the U.S., steaks from Nebraska are the finest, so it was a great compliment to the chef when the visiting CEO of an Omaha-based company said he hadn’t had a T-bone as good in years. Fish is the speciality of our chef, and whether the dish is John Dory with cepes, fish and chips or Monkfish Japanese-style, the fish is guaranteed fresh and garnished with vegetables of the season. Constantly coaching and teaching his team and the service staff, reacting and adapting to sudden changes, trying new recipes, refashioning old ones and coming up with the occasional surprise, our Chef is a real star. |
