Chef Derrick Fricke

Sogno di Vino, “Dream of Wine” in Italian, is a traditional Italian stalwart in Poulsbo that is now being led by a fresh, young team in General Manager Ali Turner and Chef Derrick Fricke. The adventurous Chef Fricke has tightened up the menu and brings a creative new outlook to the kitchen. The restaurant boasts a great wine program that puts Italian “vino” front and center.

Tell us, Chef, what was the adventure that brought you here?

Growing up, my uncles and dad were all in restaurant kitchens. My dad is a chef to this day, so that’s in my DNA. I was always around restaurant people, hearing the stories when I was a little kid, so it was really cool to me, playing with fire, a thousand covers, all that.

But the rubber met the road when I was 16 and started working for my dad at Doc’s Marina Grill on Bainbridge. It was a great first job, a dishwasher in the “dish pit” — I think that’s the humble beginning for many chefs. It was everything that I thought it would be from the stories as a child. The camaraderie, the business of the restaurant, the buzz in the air. It was all so great.

Now it is more about learning the business side, getting all the numbers and trying to create formulas that make a successful restaurant — there’s just so much nuance to it and it’s really fast-paced.

From the “dish pit” to head chef today, what was your route?

At 16 years old, my father told the restaurant owners that he wanted to bring me on the line. He told them, “You guys are going to think it’s nepotism, but trust me, he works hard, is very detail oriented; he’s going to do great.” I started by doing “pantry;” that’s salads, appetizers, desserts. That was a huge step for me. It was a vote of confidence from my father, and I haven’t looked back since.

I went on to work at Agate in Suquamish and that was a great experience, as it brought a different level of thoughtfulness and professionalism to my career. I even had the chef coat and that little hat!

How long have you been at Sogno di Vino?

Since October 2023.

What would you say was the biggest challenge moving from line to head chef?

The learning curve has been almost seven years in the making, as my first taste of chef was at Agate, where I was chef de cuisine for a year. That young mentality was all about what cool new innovative dishes or flavor combinations I can produce. But now, as a more mature chef, I’m becoming focused on the business and functionality side of the restaurant as well.

At my interview here, I was asked, “What do you think are the signs of a well-functioning restaurant?” We all had the same ideas — what does the menu look like (food style), what does it take to execute that menu, how does it pair to the wine list and how do we provide service that makes our customers feel special.

Have you fine-tuned the menu?

At first, we went with our current menu, took that information and made some tweaks. We slimmed the menu down a bit because, before I started working here, ticket times (the time from order to delivery) were pretty high, but you need to be able to offer the food in its highest quality every time. I felt the menu was just too expansive. We’re in a historical building that doesn’t have a ton of space, but what we do have is creativity and ingenuity. For example, changing from premade sauces to sauces that are made in-house, every day, so they’re fresh and vibrant.

Do you have an epiphany food? Something you tasted and realized you didn’t know that food could taste this good?

The world of cold soups, like gazpacho. A restaurant in a nearby town offers this cucumber gazpacho with micro croutons and finishing oil. It is so good, really refreshing, effervescent and sweet.

What’s your comfort food?

French onion soup. When people ask, ” What would be your last meal?” That’s the only one I have locked in.

Who are your favorite chef YouTubers?

Number one would have to be Amaury Guichon. He’s a French chocolatier, mind blowing, it’s so beyond food. He makes beautiful art pieces that are equally delicious. I often follow Mythical Kitchen, which is an amalgamation of different chefs.

If you could sit down with any chef, dead or alive, and chat, who would it be?

Currently I’d say David Chang. He comes off as very intelligent and super calm, cool and collected. I think it would be great to pick his head with his amazing and creativity. He is so successful yet seems to be so humble.

What would you say to an invite to a Gordon Ramsay competition event?

Please! I like team pressure; as they say, pressure either forms diamonds or bursts pipes.

What does your father say about your success?

I really appreciate my father on a lot of levels. When I was last working for him and wanted to leave for another opportunity, to spread my wings, I knew it would leave a huge gap at the restaurant. He didn’t care for one second about the gap! He said, “I believe in you; I want you to have these opportunities.” He is very happy for me. I am so happy when he dines here, and the staff treats him so well.

Favorite seasonal Pacific Northwest ingredient?

I’m really into fruit; it’s super versatile. I love blackberries, picked fresh and macerated, then cooked into a gastric. Maybe infused into gin!

Describe Sogno di Vino’s cuisine in three words.

There are so many words to use. Let’s go with rich, seasonal and diverse.