Rachel Khoo Opens Up About Her Career, Food Faves, And Why She’s Making Change In The Culinary World

A lot of people know you from The Little Paris Kitchen. What was it like filming that? It was all filmed in that same tiny flat! I could only fit two guests at a time around the table. It was super DIY – just me: cooking, filming, and serving. But it was such a special time because it wasn’t just about recipes, it was about creating a human connection through food.

Your upbringing sounds like it had a big influence on your love for food.
Definitely. My dad’s from Malaysia, my mum’s Austrian, and I grew up in the ‘80s in the UK, where the culture was more about assimilating, like, “don’t stick out”. I didn’t grow up speaking Cantonese or Hokkien, but at the dinner table, everything came together. We had beef rendang, schnitzel, roast on Sundays… Monday was leftovers night, so it was like the United Nations on the table! That cultural mix really shaped how I see food – it’s a way to connect, no matter where you come from.

Fast forward to now: how did the collaboration with KETTLE® Chips come about?
They actually approached me, which was lovely because I genuinely love their chips. I grew up in the UK with chip sandwiches, that’s the culture I come from. In France or Sweden, where I’ve lived, the chip game isn’t quite the same. So when KETTLE® said they wanted to create flavours inspired by my time in France, I was all in.

There are so many delicious French flavours to choose from. Tell us how you landed on the two.
The flavours – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me. They’re inspired by my time in France and all the food I fell in love with there. The Honey Dijon has that beautiful sweet-tangy balance, and the Brie & Caramelised Onion is pure comfort: creamy, nutty brie paired with that deep umami of caramelised onions.