The Art of Acid at Rickys River Bar & Restaurant
Name: Enrique Mancilla
Age: 41
Position: Head Chef
Restaurant: Rickys River Bar & Restaurant
Rickys Head Chef Enrique Mancilla is originally from Chile, where he studied culinary arts at the Instituto Profesional Culinary and began his professional career before working in South America, New Zealand, and Australia.
What is your background and how has that influenced your approach?
I grew up in Patagonia and the food was pretty much whatever could grow in the climate. The waters were pristine so we relied on seafood a lot. From an early age I have been drawn to the orchard to see what was growing and available and I still like to find the best produce around me and to showcase it in the best way possible. The South American influence is a big part of my day to day – live the life happily, eat well, drink well and enjoy!
Why did you become a chef?
When I was kid I preferred to watch cooking shows rather than cartoons. My hero was chef Karlos Arguiñano, and since then I knew it was the path I wanted to follow.
Tell us about your journey.
I left Chile 15 years ago and my travels began in Peru where I worked at Astrid y Gastón which at the time was the best restaurant in South America and number 32 in the Best Restaurants of the World. After that I became executive chef for a company with hotels in Easter Island, Atacama Desert and Patagonia.
I was keen to explore the world a bit more so moved to New Zealand and worked in Queenstown, but realised that Australia was where I wanted to be so I moved to Perth to work at Jamie Oliver’s restaurant, Jamie’s Italian. From there, I was fortunate to work at Attica, Melbourne; and luxury lodges including Saffire in Tasmania, Longitude 131° in Uluru; Southern Ocean Lodge, Kangaroo Island; and Capella at Lord Howe Island. Looking for the coastal life I finally found myself in Noosa and I love it!
What has been the most rewarding moment of your career so far?
Working with Swedish chef Magnus Nilsson on a collaborative dinner at Attica – just the excitement of working with a world-class chef, seeing his approach to food and plating, being in the moment, and learning how acidity is an important component of the dish.
What do you love about being a chef?
I love the ambience of hospitality and truly enjoy the rhythm of a busy day, seeing food come out of the kitchen and the happy smiles from guests.
What’s your approach to food?
Simple. Let the produce speak for itself.
What do you love about local produce?
The quality, it is truly amazing to see the best produce on your bench and be able to work with it, knowing that there is a passionate person behind the ingredient. You can taste so many layers of flavour. Rickys’ own Maravista farm is at the core of our produce supplies which allows for a special connection so that as a chef, I can plan the next menu knowing that they will produce the best for us. I also love working with the amazing tomatoes from Peter at Noosa Reds and the succulent Mooloolaba Prawns and Fraser Isle Spanner Crab.
What’s a must-try dish at Rickys?
Start with Stuffed Olives, follow with Spanner Crab Spaghettini and finish with Passionfruit Soufflé – iconically Rickys!
Who would you love to cook for?
Jeremy Clarkson.
Who is your culinary inspiration?
Many chefs from Spain in particular
Do you cook at home? If so, what?
Every chance that I get and I love to cook dishes from back home (Chile), comfort food and I’m trying to learn more Asian dishes.
favourite dishES to eat or cook? I love to eat Ramen and to BBQ.
What do you love about being IN Noosa?
The whole package – weather, landscape, lifestyle.
Any advice for young chefs?
Never settle, keep pushing.
Favourite kitchen item?
The grill.
Favourite ingredient?
Vinegar, seems vague but I believe acidity is so necessary, and there is a world of vinegars out there that need to be explored!
