SELECTED WORK · PRIVATE SERVICE

Food that fits
the person and place.

A focused selection of actual plated work. The style changes with season, itinerary, owner preference and occasion; the common thread is clean sourcing, clear flavour and controlled execution.

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Ingredient-ledSeasonal sourcing

Private-serviceOwner preference first

AdaptableEveryday to occasion dining

SELECTED PLATES

Four plates.
One clear standard.

Seasonal plated work by Riho Heinmets — Seasonal · ingredient-ledSelected private-service work

Beetroot plate by Riho Heinmets — Beetroot · selected workPrecision without clutter

Tartare plate by Riho Heinmets — Tartare · crispbread · quail eggClean, compact composition

Crudo plate by Riho Heinmets — Crudo · selected workFresh, restrained private-service plating

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SERVICE STYLE

Adaptable, not ego-led.

Mediterranean and international food sits at the centre of everyday service, with seafood, sushi, Nordic and Eastern European influences where appropriate. Fine-dining technique is there when the occasion needs it; simple food stays simple when that is what the client wants.

The public portfolio stays deliberately compact. A longer portfolio and references are available for credible opportunities without publishing principal identities, private itineraries or sensitive employment details.

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Everyday owner serviceFresh · balanced · preference-led

Guest entertainingRefined plating · controlled pacing

Yacht operationsProvisioning · storage · changing itineraries

Dietary adaptationIntegrated rather than separate-feeling menus

Food that fitsthe person and place.

Four plates.One clear standard.

Adaptable, not ego-led.

Food that fits
the person and place.

Four plates.
One clear standard.