Sascha Rieb

At The Wolseley in London, England, United Kingdom, the pace of service and the demand for finish shaped Sascha Rieb’s earlier kitchen discipline as Executive Sous Chef. That background reads clearly in the way Colbert has been run since 2019 under his Head Chef role in Chelsea: orderly, exacting, and built on repetition that supports the pass as much as the plate.

Classic French cooking is the framework Sascha Rieb names for the work at Colbert, along with the value of slow cooking and the team built to sustain it. In his own words, the appeal lies in returning to the style he was trained in and in building the kitchen around that standard. The result is a rhythm that favors braising, grilling, and patience over speed for its own sake. One dish he points to is slowly braised and then Grilled Octopus, which sits within Colbert’s classic approach.

The method describes the larger hand here: soften first, finish second, and let time and heat do distinct work. It is a useful marker of a kitchen where texture and control matter as much as flavor.

Sascha's signature dishes include Pan-Roasted Fillet of Wild Sea Trout, Pan-Roasted Toulouse Sausage, Hachis Parmentier Végétarien, and Grilled Octopus with tomato chorizo salsa. Together, they sketch the range of his cooking: elegant but grounded, classic in reference yet attentive to detail, with each plate carrying the discipline of a chef who trusts technique to do the work.