Hey There! I’m Hannah Reid Executive Chef | Flavor Architect | Culinary Mentor | Global Palate | Age 38 Seattle-based creative lead who believes that cooking is less about following rules and more about trusting your intuition and taste buds.
My Story
I didn’t grow up with a silver spoon; I grew up with a wooden one. My culinary journey began in my grandmother’s rustic kitchen, where measurements were “a handful of this” and “a pinch of that.” Later, I spent over 15 years in high-pressure, Michelin-starred kitchens in Paris and Tokyo, learning the rigid discipline of fine dining. But I always felt something was missing in those sterile environments. I realized I didn’t want to cook for critics who analyze food; I wanted to cook for families who need food. I joined Ricipes to bridge that gap—using professional techniques to make humble home cooking extraordinary.
The Turning Point
Five years ago, I served a technically perfect, deconstructed beef bourguignon to a group of friends. It looked like art, but the room was silent. The next week, I made a messy, bubbling pot of spicy noodle soup using leftovers. Everyone laughed, talked, and scraped their bowls clean. That silence versus that joy taught me everything. I realized that “impressive” food feeds the ego, but “comfort” food feeds the soul. I hung up my tweezers and foam guns and decided to dedicate my career to flavor over presentation.
What I Learned the Hard Way
Early in my career, I was a purist. I believed Italian food should only be cooked the Italian way, and mixing cuisines was a sin. I was rigid and frankly, a bit boring. Travel humbled me. Eating street food in Bangkok and tacos in Mexico City taught me that authenticity is fluid. Now, I embrace the “remix.” I learned that the best flavors happen when you break the rules—like adding soy sauce to a Bolognese or using miso in caramel. Culinary rigidity kills creativity.
My Approach Now
As Executive Chef, I don’t just write recipes; I design flavor profiles. I start with a feeling or a memory—like a rainy afternoon in London or a summer BBQ in Texas—and build the dish backwards from there. I work closely with Noah (our Recipe Developer) and Chloe (our Quality Guardian). I bring the wild, big ideas and the “chef secrets” (like why you should always sear your meat or bloom your spices), and they help me translate that professional knowledge into steps that fit into a busy Tuesday night.
What I Believe
- Technique sets you free: Once you know how to sauté, you don’t need a recipe.
- Salt is a tool, not a seasoning: Learning to salt correctly changes everything.
- Mistakes are delicious: Some of my best recipes came from fixing a disaster.
- Food has no borders: Great ingredients speak the same language everywhere.
- Cooking is an act of love: It is the most primal way to care for others.
How I Can Help You
I am here to help you graduate from “recipe follower” to “intuitive cook.” My introductions and notes focus on the why behind the what. I teach you how to balance acid, heat, fat, and salt so you can fix a dish that tastes “blah” without panicking. I also curate our seasonal menus, ensuring that we are cooking with the rhythm of nature, which always tastes better and costs less.
A Little More About Me
When I’m not in the test kitchen, I’m usually foraging for mushrooms in the Pacific Northwest forests (I’m obsessed with fungi) or trying to keep up with my two teenagers who think my cooking is “cringe.” I have a secret addiction to cheap instant ramen—honestly, with a soft-boiled egg and some scallions, it’s a perfect meal. Don’t tell the Michelin guide.
Let’s Connect
I love seeing how you adapt my recipes! Did you swap the chicken for tofu? Did you add extra chili? Tell me how you made the dish your own.
Get In Touch
Explore my flavor world at www.ricipes.com | Email: hannah.reid@ricipes.com | Instagram: @chefhannahreid