MADS REFSLUND
by braskthomsen
THE STORYTELLER
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Nordic Star Chef from Copenhagen. Situated in New York City. Born in 1977.
Once upon a time, Mads Refslund wanted to be a writer. As a child he enjoyed penning fantasy fiction pieces – short stories about princes, princesses and unicorns. However, having finished school, he decided to abandon books for another interest – cooking.
Today he’s a darling among food critics – known for his unique creativity, telling great tales through his feminine and playful cuisine with a passion for seafood and vegetables.
Co-founder of “The Worlds Best Restaurant” NOMA where he was head chef along with René Redzepi. Altogether, Mads Refslund is a frontier in the creation of the new culinary language and trends through the “New Nordic Cuisine”.
Founder of the Michelin-awarded restaurant MR, – an often used Star Chef at international food festivals and frequently portrayed in the culinary medias. Recipient of numerous awards for his delicious food. Four times winner of “Critics Choice/Dish of the Year” in Denmark – 2003, 2007, 2008 and 2009.
“Bonding Rawness” is how Mads Refslund explains his philosophy. This concept entails a closer assessment of produce, extending to its quality and freshness, but essentially going beyond that. Raw materials are visualised and chosen for their intrinsic values and the aim is the highest expression that nature produces.
The consequence is a cuisine seeking to sustain ingredients natural and original flavours and not to pollute pure taste with excessive preparation or cooking.
Mads Refslund exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
socialconnector@gmail.com
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SELECTED LINKS
“I am not sure whether I even know if I prefer one attitude over the other. But what I do know is that of both Mads Refslund and Pierre Gagnaire, I am a fan.”
“Nordic Chef Mads Refslund swims against current to take on the drowned fish, and prepare seafood in new ways. Refslund bonds freshness, rawness and innovation.”
HUFFINGTON POST: NOMA CO-FOUNDER TAKES MANHATTAN
“As one of the founders of the New Nordic Cuisine, Mads is perhaps more in vogue now than he has ever been before.”
“Some of the world’s best chefs are brought together in Washington DC to highlight the innovativeness and high quality of New Nordic Food.”
“René Redzipi, Mads Refslund, Paul Cunningham & Torsten Schmidt takes on the stage with a presentation of Nature & Design at Madrid Fusion 2010.”
Follow the gastronomic adventures of Leading Nordic Chef Mads Refslund.
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SELECTED DISHES
Saltbaked Oyster with Sake
Raw Mackerel with Zeps, Walnuts and Moonlight
Scallops with salted Bacon and smoked Carrots
Burned Field: Perfumes & Texture from late Summer scorched Fields
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“This is in fact one of the best dishes I have eaten anywhere. Presentation, performance, suspense, savour, illusion even and then some more stem from this. As the aroma captivates, the tastes tingle and tease the tongue and lips whilst the astringent, dusty, pasty textures smother and gently dry them out. A stunningly successful and convincing course this was.”
- Food Snob on Burned Field
[...] me take this opportunity to introduce you to Mads Refslund, a brilliant Danish chef. Here is a description of his beer [...]