A 40-year veteran of the Christchurch hospo scene, Richard Sinke has been instrumental in getting healthier food on the city’s menus, through the influence of the original Dux de Lux and the restaurant‘s more recent iterations. Cityscape finds out how he has done it.

As a pioneer of healthy eats and vegetarian fare in Christchurch, do you feel the world is catching up with you? I feel that it is and I am so thrilled to see that people are recognising the importance of diets and eating healthy, fresh, clean food, and to know the everyday health benefits of their diets.

How would you describe your own diet of choice? And has that changed over the years? My diet has drastically changed from when I was a young lad, from eating steak and lamb chops every day to being a pescatarian. I haven’t eaten meat for many, many years now. Dux Dine’s menu most accurately represents my own diet – fresh seafood, veg and salads.

Was it tough at the start to get conservative Christchurch to accept a vegetarian menu? Is that why you included fish? I wouldn’t say it was impossible. Forty years ago, when Dux de Lux first opened, there was a strong alternative movement and I found there was a large group of people that were excited about the idea of vegetarian food available when dining out. It was exciting and different. The introduction of seafood on our menus was because I changed my diet from vegetarian to pescatarian and decided then that I would reflect this on our menu when we opened Dux Dine.

Of course, many non-vegetarians have been happy over the years to take a break from meat by dining at the Dux – is that important to you? Absolutely! It’s a great opportunity to show people what vegetarian food is really all about.

Running a kitchen with separate prep and cooking areas for vegan and non-vegan, with gluten and without and so on must complicate an already intense environment. How do you deal with that? We have a highly trained group of chefs that are always more than happy to compromise and make sure our customers receive the quality they are promised.

The answer for some eateries is to be exclusively vegan or allergen-free – what are your views on that? They are very brave!

You’ve come a long way from the original Dux – what are you most proud of in your latest venues? All the incredible people that work for me!

We hear you are a yoga devotee – tell us about that? I believe it’s a great way to keep the body fit and keep up an active lifestyle. It really has so many benefits in your life.

Any other lifestyle changes you have made to help keep you healthy in the hospo industry? Not spend too many long nights at my bars!

MY PLACES

For some healthy eats: Kinji Japanese Restaurant, in Greers Road
For a workout: Les Mills or Apollo
For a good vibe: Terrace Tavern!
For a night out: OGB
For a blast of fresh air: Mt Pleasant Trig Station
For a pre- or post-show drink: Dux Central