Latvian Chefs Around the World
Latvian chefs can be found in many countries around the world. Working in restaurants, hotels, culinary schools, and other areas of gastronomy, they form part of the international culinary community, bringing with them their professional experience, knowledge, and often a connection to the flavours and traditions of Latvia.
The paths taken by Latvian chefs around the world are remarkably diverse. Some began their careers in Latvia and continued them abroad. Others were born and raised in Latvian refugee families, building their professional lives outside Latvia while maintaining a connection to the country through family, language, and culture. Still others gained professional experience abroad and later brought their work back to Latvia.
The renowned Latvian chef Mārtiņš Ints Rītiņš (1949–2022) was born into a Latvian family in the United Kingdom. He trained as a chef at Westminster Technical College in London, and his professional journey took him through England, Jamaica, Canada, and Saudi Arabia before eventually bringing him to Latvia.
While living in Canada, Mārtiņš established the catering company Martin’s Catering, which became an important milestone in his professional career. It was during this period that he consolidated his culinary philosophy: cooking with fresh, seasonal, high-quality ingredients.
In 1993, Mārtiņš moved to Latvia, and in 1994 he opened the restaurant Vincents, which went on to become a well-loved venue for fine dining in Riga. Exceptional ingredients, world-class gastronomy, and refined hospitality came together there. Its guests included kings and queens, presidents from various countries, and internationally renowned celebrities.
This carved wooden figure of Mārtiņš belonged to the chef himself. It serves as a reminder that he was not only a chef, but also a much-loved television and public personality in Latvia.
Throughout his life, Mārtiņš maintained a strong connection to his Latvian heritage. As the leader of the Slow Food Riga movement, he promoted local produce, cooperation with Latvian farmers, and high standards of quality. His frequently used expression that a dish needed only a “tuč, tuč”— just a tiny touch — of the very best became one of his trademarks and continues to inspire a new generation of chefs.
