Interview: Dallas Chef Adam Rzeczkowski, Turning Heads at Hibiscus

This chef works with some of the region’s finest farmers and ranchers

Adam has worked in restaurants since 1996. 

With more than twenty years of culinary experience, Pittsburgh native Adam Rzeczkowski has what can only be described as an intense, lifelong passion for food. Greatly inspired by chef-driven creativity, this self-taught artist boasts an impressive culinary resume.

In 1996, he was a line cook and kitchen manager at Pier 121 Marina. He later moved to Kent Rathbun Concepts where he was the chef de tournant before landing a gig as the executive sous chef at Fearings Restaurant in Dallas’ The Ritz-Carlton. Now he’s hit the big leagues as chef de cuisine at Dallas’ Hibiscus.

The dedicated farmers and ranchers responsible for the stellar produce and equally impressive livestock sourced for Hibiscus is one of Rzeczkowski’s biggest inspirations when it comes to food these days. Here’s a glimpse inside the mind and the kitchen of Chef Adam Rzeczkowski.

The Daily Meal: From where did your love of all things culinary develop?
Adam Rzeczkowski: It started when I got my first fine dining job. Prep cook, then line cook. It was the constant challenge and the fact no day is ever the same and there is always something new to learn. I never went to culinary school so I had to constantly challenge and motivate myself. When you finally become a chef it’s having the ability to use your imagination and techniques you’ve learned throughout your career to provide an experience for others to enjoy.

What would you say is your overarching food philosophy?
Being ingredient driven. If you use great product there is no need to overthink or complicate a dish. Let your awesome ingredients shine.

How would you describe the vibe at Hibiscus?
Friendly and energetic.

Can you tell readers a bit about the inspiration behind your menus and what you are hoping to achieve with their offerings?
The fabulous farmers and ranchers we work with inspire us. They work so hard to perfect their craft so they can deliver their most pristine product to us. That then makes it easy for us to produce delicious and beautiful plates for our guests.

What do guests tell you they love the most about the restaurant, the menu, and the food?
Our guests enjoy the ambiance, diverse menu flavors, and personable service.

What are some of your personal favorite menu items?
Olio & olive burrata and the Colorado lamb saddle.

What are some of your favorite ingredients and/or cooking styles to experiment with right now?
Currently melons, tomatoes, and our house made charcuterie are my favorite ingredients in the kitchen this summer. Utilizing our massive wood burning grill and rotisserie are important year round but smoking, pickling, and fermenting are popular on the menu right now.

What do you think is the most important thing that people need to know about food right now?
How diverse and imaginative cuisine is. Product is phenomenal and chefs are thinking outside the box and breaking rules when it comes to putting food on a plate. It’s really a fun time to not only be a chef but also a diner.


Anything else you’d like to share with readers about all things culinary at Hibiscus?
We’re really excited to bring some new flavors, techniques, and products to the restaurant. The staff is fired up and ideas are in abundance to produce original and delicious cocktails and cuisine.