Ricky Odbert

The Path

Since 2015, Ricky Odbert has been chef of Six Test Kitchen, a post defined by consistency and control rather than noise. The kitchen’s identity has been shaped by that steady hand: measured, focused, and built on a tempo that holds under pressure. His presence is now part of the restaurant’s working grammar.

The Work Today

At Six Test Kitchen, the format is intimate Michelin-starred tasting-menu dining, and the work is built as much from restraint as from flourish. Since 2015, Odbert has led a kitchen grounded in local product, with ingredients sourced from trusted farmers, foragers, and fishermen. The menu moves with the season, changing as the ingredients change, so the room never settles into a fixed script for long. The guiding principle is interpretation rather than rarity. As Odbert puts it, “the ingredients we use are not rare or particularly different, but what we do with them, and the flavors and techniques we use, make the dishes uniquely ours.” That idea sits at the center of the kitchen’s cadence: local product is worked through precise technique until it reads as something newly articulated, while still keeping its source legible. The open kitchen keeps the process in view. At Six Test Kitchen, cooking is part of the service, not hidden behind it; each course is prepared in full sight, and the counter format reduces distance between maker and guest. The result is a tasting menu that unfolds in shared attention, course by course.

In Their Words “Our priority becomes the experience we offer to the few that get a reservation rather than pushing people through it so we can be profitable.”

Acclaim

Ricky's honors include MICHELIN Guide 1 star (2021).