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Rikku O’Donnchü - The Viking Chef
Rikku O’Donnchü
the viking chef Lands at London house
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Chef Rikku Ó’Donnchü, also known as The Viking Chef has had an incredibly storied and successful career thus far. He constantly evolves his craft by exceeding the limits of gastronomic possibilities; thereby collecting countless accolades around the world. With his esteemed career, we are thrilled to announce that Rikku will be joining the London House team, pushing their renowned culinary delights to new and exciting levels, utilizing ingredients, flavors and techniques that will assuredly draw the attention of foodies locally, nationally and abroad!
Hailing originally from England, Rikku was born in Leicestershire and grew up in the small town of Chilwell in Nottinghamshire. Humbly raised, Rikku found it necessary
to seek employment while attending college in his hometown. His job search yielded an entry level position at the restaurant, Harts in Nottingham, led by Michelin awarded Executive Chef Aaron Patterson. It was here that Rikku encountered the world of high-end contemporary cuisine, something that he previously did not realize even existed. He instantly felt that “he was made for this,” and that he found his true calling.
Rikku continued to pursue his collegiate studies with a focus in Chemistry, for which he has a passion, however he continued working in Michelin awarded kitchens throughout England and Europe. While working at Hambleton Hall, Rikku was presented with the opportunity to work for Marco Pierre White, The Godfather of modern Cookery. This experience allowed him to take his career to the next level, with extended tours over the coming years at Chez Dominique, Thomas Keller’s The French Laundry, and The Fat Duck. These were by far the most influential years and postings of Rikku’s career; during which he amassed the skills and experience to become the chef that he is today.
After these incredible experiences, as well as others to follow in New Zealand, Asia and Scandinavia, Chef Rikku moved back to the UK in 2012 and settled in at Merchants where he began showcasing his creativity and honing his unique style through the combination of science, chemistry and gastronomy.
In 2016, Chef Rikku was honored to be featured in the Netflix series MasterChef the Professionals where his dishes were described by the judges as, “challenging, dynamic, intricate, and border-line genius…” After the filming of MasterChef, Rikku relocated to Cape Town, South Africa. While in Cape Town, Rikku originated the kitchen concept, restaurant, and food for the new restaurant GÅTE, on the Quoin Rock Wine estate. He and his team pushed molecular gastronomy to entire new levels featuring an immersive 16 course dining experience and attracting numerous awards includin; Global Best Chef, Global Best Restaurant, Best Molecular and others. As a celebrity chef, Rikku has made countless other appearances in television, magazines, cooking shows, as well as having had his dishes featured on the cover of The Great British Cookbook.
In 2021 Chef Rikku and his family said goodbye to Cape Town and journeyed to Pennsylvania where the well-known restaurant, Amorette, was set to reopen post pandemic under Rikku’s confident leadership as Executive Chef. The patrons and critics were immediately astounded, raving about Chef Rikku and his team as they combined incredible artful plating with bursts of flavors and new ingredients. While enjoying the immediate successes at Amorette, including a James Beard Nomination (award results pending), Rikku began longing for the sunny afternoons and sea breezes he was used to in Cape Town, leading him to our Florida shores and the London House kitchen. At London House Rikku and his team will strive to elevate every aspect of the dining experience, focused on full immersion through all sensory elements and robust flavors!
As you have read and realized by now, Chef Rikku Ó'Donnchü is an extraordinary talent and his passion radiates through in every bite and each moment of the dining experience.
This quote defines Rikku’s daily methodology both inside and out of the Kitchen. He shares that he is not a classic chef who starts the day by yelling in the kitchen, but rather a forward thinker who consistently encourages his team to elevate themselves lending his guidance and support throughout the kitchen. He considers his food to be a blend of molecular and chemistry driven gastronomy with an extreme focus on flavor forward food that is fun and always tells a story - from the provocative plating to the ingredient sourcing and the method behind his self-proclaimed whimsical style and inclusion of the avant garde. Rikku has been inspired by many of the incredible chefs he’s had the opportunity to serve beside and by other cutting-edge artists such as Grant Achatz of Alinea, although Chef Rikku emphasizes in almost every interview that it is flavor first and then all the rest!
Chef Rikku’s ambitions and vision are fully aligned with the ethos of London House Private Members’ Club, in that he intensely desires to push through every perceived limitation and deliver a world class immersive dining experience. Doing so in a style and environment of such incredible ambience and luxury that any member or patron is taken on a cognitive and sensory journey around the world, allowing them to encounter flavors and diversions unavailable anywhere else in Orlando, or Florida in general.
The Viking Chef officially assumes his post at the helm of London House’s kitchen on February 1st with his new a la carte and tasting menu debuting March 1st. The immersive tasting menu experience will be available to members for pre-booking prior to launch. Non-members considering membership may book a one-time private tasting experience by reservation only to experience a ‘taste’ of what sets London House apart.
Member Bookings: Call concierge at 407-743-2525 Non-member Reservation Requests: Call our membership office at 407-730-4785
