Rita Higgins

Rita Higgins is Executive Chef of Kubri in Paris, France, a role that places her squarely in one of the world’s most exacting culinary capitals, where technique, discipline, and expression are constantly tested against one another. Her professional path is shaped by training at Le Cordon Bleu Paris, a formative grounding that situates her work in a city where formal culinary education and restaurant life exist in close and often illuminating conversation.

At Kubri, that background reads not as an isolated credential but as part of the fabric of her kitchen presence: precise, composed, and attuned to the measured demands of a restaurant identity built in the Parisian context. The sense of chronology in Higgins’s career is marked by a 2023 Kubri membership, a dated affiliation that anchors her trajectory and gives form to the way her development can be traced through the restaurant itself.

In a field where timing matters as much as technique, that year serves as a clear point on the map of her professional movement, connecting her training at Le Cordon Bleu Paris to her leadership as Executive Chef at Kubri. The result is a profile shaped by continuity rather than interruption: education, appointment, and place all held in a single line.