2nd & 6th Lands French Chef Pierre Richez

2nd & 6th Lands French Chef Pierre Richez

Following an international search, Peel Street restaurant and bar 2nd & 6th is excited to announce the appointment of new Head Chef Pierre Richez.

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Following an international search, Peel Street restaurant and bar 2nd & 6th is excited to announce the appointment of new Head Chef Pierre Richez.

Hailing from Saint Saulve in the north of France, Pierre brings a wealth of experience to the team at 2nd & 6th, having worked alongside prestigious world-class chefs including Thierry Marx, Alan Ducasse, Pierre Gagnaire and Joel Robuchon. The latter operates a dozen restaurants with a total of 28 Michelin Stars – more than any chef in the world currently.

At age 24, Pierre contributed to Belgium’s Le Comptour receiving its first Michelin Star, then launched and operated his own restaurant, Le Funambule, which received its own Michelin star after three years of operation.

Pierre incorporates modern, bistronomy and molecular cuisines in his cooking while respecting the changing seasons.

Quality of ingredients is “essential” and South Australia was the number one choice for the next stage of his career.

Speaking of his appointment, Pierre said, “I only use the best ingredients and love experimenting with local produce. This is why 2nd & 6th is such a good fit for me, because we use only the best and freshest ingredients for everything.”

He plans to change people’s perception of snails in culinary dishes, experimenting with traditional and experimental methods in 2nd & 6th’s ‘Tapas of Escargot’.

The new vision features Parmesan, wild mushroom and buttery brioche. Pierre’s ‘Pear Charlotte’ is an adaptation of ‘Poire belle Hélène’, a traditional French recipe from the 1800s.

The light dessert features a poached pear encased in vanilla bavarois and chocolate, served with gold dusted argan powder, pear gel, meringue and gold leaf.

2nd & 6th takes its name from the seven deadly sins, with greed and gluttony listing second and sixth.

Hugh Nguyen, owner of 2nd & 6th, is passionate about sourcing fresh ingredients and making everything in-house.

“We’re going right back to the basics of food. It’s all about the ingredients and cooking them well.”

For more information, visit 2nd6th.com.au. Bookings are appreciated via messaging the 2nd & 6th Facebook page.

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