Meet our Chefs

head chef

Raisa Alieva

Raisa is continually inspired from fusing traditional recipes using fresh local ingredients to create a modern twist on the traditional dishes she enjoyed in her childhood.

Raisa’s passion for cooking started at a very young age. She recalls making pancakes at the age of five and to always helping her mother in the kitchen. Her passion continued to grow into adulthood.

After graduating from Riga Culinary College Raisa continued to dedicate her life to the preparation of food, participating in seminars and workshops held by the international chef’s association in Europe and in Moscow, training with the famous Arkady Novikov in his restaurants.

In 2010 she represented Latvia in the International Gastronomy festival, held in Istanbul, Raisa won a bronze medal for presenting Latvia’s ethnic dish “Maizes zupa”.

Raisa Alieva is also the Head Chef of My Life Restaurant

Head chef

Rihards Fridenbergs Kalniņš

aka. Rids

His cooking style reflects bringing out the best out of each ingredient, making sure that the dish is not only delicious but nourishing and healthy. Therefore the focus is on supplying and delivering the best ingredients. 

Rihards has formalised relationships with partnering farmers, and has created standards, to ensure that the ingredients used are clean, free of GMO, ecological, organic but most importantly affordable and accessible. 

Rihards Fridenbergs-Kalnins is a passionate chef that has created a successful concept out of his calling to deliver healthy foods and delicious taste in everyday servings . He gained professional experience working in the U.K, as well as pop-ups in Italy and Austria. He returned to Latvia , to work in the most celebrated restaurant Vincents. 

He then saw the opportunity to bring “Michelin” food to the streets, that later expanded to a mission serving healthy food to kindergardens, corporations and communities, educating about sustainability and nutrition through everyday servings. With this mission, Rihards developed the concept servicing high level events, celebrities, official state dinners, corporations and kindergardens. He recently created an innovative canteen concept, called Chef Rids Brunchery, that opened the first outlet in the largest bank in Latvia, Citadele (2018). Building on this experience Chef Hits was created , implementing high-innovation technologies too globally scale the simple idea of delivering healthy food in everyday servings. 

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