MADS REFSLUND

Mads Refslund

THE STORYTELLER

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Nordic Star Chef from Copenhagen. Situated in New York City – introducing Nordic Cuisine to the US, rapidly receiving great accolade for his almost supernatural way of thinking food.

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 four-times voted “Worlds Best Restaurant” NOMA where he was head chef along with René Redzepi. Altogether, Mads Refslund is a frontier of the new culinary language and trends created through “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.

(when Mads Refslund left Denmark in 2010 he was the most winning chef)

“Bonding Rawness” is how Mads Refslund explains his philosophy. This idea 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:

ambassador@bon-vivant.dk

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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? Have a look Behind the Scenes.

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James Corden, host of “The Late Late Show” on CBS, sits at a table in the woods, enjoying a meal prepared by the world-renowned Mads Refslund and discussing Chef Refslund’s planned restaurant in Williamsburg.

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SELECTED LINKS

NEW YORK EXPLORATION

“You have to find the land first, the roots of the land, the history. Of course many countries will influence the cooking but you have to start with the history. You have to find the right farmers, the right people to tell the story.

NEW YORK TIMES: FORAGING WITH MADS REFSLUND

“Mads Refslund, a chef known for his almost manic dedication to natural food, does what was considered impossible; foraging in Hong Kong.”

TV: BONDING RAWNESS

“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.”

NEW YORK TIMES: FORAGING IN NEW JERSEY WITH DANISH CHEF

“The Danish chef and foraging enthusiast Mads Refslund takes his crew on a field trip — to the wilderness an hour outside of Manhattan.”

TV: MADRID FUSION

“René Redzipi, Mads Refslund, Paul Cunningham & Torsten Schmidt takes on the stage with a presentation of Nature & Design at Madrid Fusion 2010.”

INSTAGRAM: MADS REFSLUND

Follow the 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

Pickled vegetables and white anchovies with a dressing on roasted sunflower seeds

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