Going Further with Ruhi Parmar Amin

The culinary innovator reveals how her love for cooking and storytelling intersects at Lucky You Studios.

For those of us living in Berlin, you’ve most likely encountered the name “Lucky You Studios”. Fast becoming a word of mouth staple when conversations inevitably turn to the latest food hotspots and not-to-be missed culinary events of the city. Naturally, we tracked down one of the founders, Ruhi, to discuss her culinary journey, combining food artistry with innovative storytelling.

Ruhi co-founded Lucky You Studios with two friends, which has become a vibrant collective where food, art, and community intersect through pop-ups, supper clubs, and surprisingly large-scale events.

Ruhi shared with us her joy of cooking, the thrill of seeing ingredients transform, and the profound satisfaction of bringing people together through food. She delves into the inspiration behind her dual passions for cooking and writing, emphasising the importance of sharing stories and creativity, whether on a plate or a page.

Drawing from her extensive travels, Ruhi highlights memorable culinary experiences that have shaped her cooking style.

Ruhi, Why Lucky You Studios?

Well, working in restaurants is incredible for a number of reasons, but there are often limitations. Whether that’s due to menu restrictions, the concept of the restaurant or your head chef.

Starting LYS (Lucky You Studios) was a way to have total control and also total freedom when it came to cooking. We can be as experimental as we want, we can format the meal however we want, make it interactive, create edible installations etc. The sky's the limit when it comes to your own passion project, and I think being part of LYS has undoubtedly made me a better cook.

What inspired you to pursue a career in both cooking and writing?

It has something to do with sharing what’s in my mind and my imagination, but most importantly, I love telling stories, whether through food or words.

Describe to us what it is about cooking that brings you joy?

I’ve always loved seeing how ingredients can transform into something totally different. Turning a beetroot into powder, turning mangos into a pickle, turning peas into a purée. But it’s also incredible to witness the beauty of an ingredient in its most natural form — a raw bean, fish crudo, fresh peaches in summer.

Aside from the fact that food is one of the most beautiful and universal things on the planet, it’s the fact that it can bring anyone and everyone together around one shared space. I have always loved feeding people, and I always will.

The stories you hear, the emotions you see, the energy you feel — everything about eating and cooking makes me feel alive. To me, cooking is joy, and cooking for people is joy.

Can you share a memorable culinary experience from your travels that significantly impacted your cooking style?

For as long as I can remember, from almost every trip I’ve taken, I’ve learned something new that has inspired a new ‘moment’ within my cooking. A recent trip to a very tiny Greek island with friends taught me a good lesson in simplicity. We sat at this small taverna and ordered about 12 dishes.

Each dish had a maximum of three elements on it. Wild greens were blanched and served with olive oil, tomatoes were cut and marinated in vinegar. A lot of the produce was kept in its natural form — and it tasted the best! Don’t do too much to stuff that is already fantastic as it is. It’s the one rule I always try to remember in the dishes I create now.

What's one dish you wish you could erase from your memory so you get to experience it again for the first time?

I was in Marseille with my girlfriend, Lucy, and we had just watched England play in the Euros. It was 9:50 p.m. We were running to this family-run Tunisian restaurant she had been to last year before it closed at 10. Lucy promised it would be great. I’ve been known to get heavily disappointed after a mediocre meal, but I took her word for it this time.

On arrival, the old host ushered us in like your grandad would — we were the only ones there. I had a grilled kofte and chicken with couscous and vegetable stew. It was one of the best meals I’ve had all year. I am a firm believer that the best food in the world comes from the underdog spots, the places you walk past every day and don’t really notice, the ones that don’t have Michelin stars.

How does travel inspire your creative process as a chef?

Travel to me is learning. Learning about new cultures, new techniques, new histories, new flavours. Talk to the locals when you go abroad! It’s probably one of the best ways to become a stronger chef. If you don’t explore and you stay stuck in the bubble directly around you, you’re stunting your creative growth.

What challenges do you face when sourcing ingredients while travelling, and how do you overcome them?

Some people see not being able to get the ingredients they want as a challenge. To me I find it a blessing in disguise. Work with what is around you! If I’m abroad and I can’t source an oyster mushroom, then so what? Maybe I substitute it for something else, something more local. From an environmental and social level, we shouldn’t have access to all produce all year round anyway. It’s most likely that what is around you is what is in season and that’s going to taste the best!

What are your goals and aspirations for the future of your career in the culinary industry?

It’s a classic answer but, my own little restaurant one day. A place where everyone I love and strangers alike can come and get a damn good meal, without the frills and fuss. It would be a place where guests can take cooking workshops and further their knowledge of food histories, but also a platform for upcoming chefs and other inspiring collectives.

Please share with us a few tips and tricks for hosting the perfect dinner party.

The most important thing is to make a prep list! Whether it’s organising your food shop, knowing what needs to be done the night before (like marinating meat or pickling veg), or making sure you have enough wine, prep lists are a lifesaver.

I’m also a fan of a nice tablescape — I think this elevates any experience. One other big thing I’ve learned as I’ve done more hosting and feeding is to read the room i.e. know who your guests are. Know what food is going to make them pause and think. Sometimes dinner parties call for a more refined meal, other times it’s fried chicken and beer.

What advice would you give to aspiring chefs who want to incorporate travel into their culinary careers?

Do it. You will learn something new every day, and you’ll become better at your craft. And don’t be afraid to try something new or go somewhere a bit off the grid.

Photography and Videography by Miles Holder
Words and Production by Matthew Neale