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Ritchie Boucher – Chef
For Ritchie, every seasonal menu at Oakridge Restaurant is a work of culinary art that takes three months of development to capture the essence of the Yarra Valley.
New Zealand born and trained, Ritchie has been a chef for 15 years.
In 1996 he was recruited to Australia to work at the Pacific International in Cairns, then went on to work in various UK restaurants with leading chefs such as Martin San Roman and Richard Corrigan.
More recently he worked at the Money Order Office Restaurant/Wine Bar in Melbourne’s CBD until he joined Oakridge.
Since 2007, Ritchie’s influence in the kitchen at Oakridge has made an impact on diners and those holding special events at the winery. From weddings to milestone birthdays, corporate events to Oakridge wine launches, Ritchie’s experience in bringing the finest tastes to the table is fast becoming renowned in the Yarra Valley.
Ritchie’s expertise lies in crafting menus that carries the flavours of the season while being matched to the wines that are produced at the time, making for an exciting and interesting dining journey.
Ritchie has been recognised in The Age Good Food Guide.
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