Nordic Star Chef from Copenhagen. Born in 1982.
Announced as the Executive Head Chef at D’Angleterre, the legendary Copenhagen luxury hotel that is currently undergoing a multi million dollar refurbishment.
Previously being assistant to both Ferran Adria of elBulli – by many voted as the world’s greatest chef, and 2011 Bocuse d’Or Gold Medalist Rasmus Kofoed, makes Ronny Emborg a unique rising star on Europe’s gourmet sky in the true sense of the word.
His unconventional way of staging molecular, new nordic and nouvelle cuisine in one also quickly earned him the Michelin Guide’s accolade of one star within only one year at his former domain, Restaurant AOC, situated in a vaulted 17th century cellar in the heart of Copenhagen – ranking among the absolute trendiest addresses in Copenhagen.
In all the “Chef of the Year 2007” pursues his declared aim of experiencing the pleasure of eating with all the senses and a passionate love of experimentation.
Through this he defines “The Sensory Kitchen” – a kitchen of pure tastiness that enhances the pleasure of dining with the full use of taste, sight, colour and smell to a higher level of gastronomically excitement.
Always with base in the absolute best regional products and presented in a both avant-garde and razor-sharp manner that challenges one’s visual perception of food.
Besides being classic trained in Haute Cuisine in the finest places of Denmark – also being voted as the “Culinary Star of Europe”, Ronny Emborg has done service at elBulli, Mugaritz and Geranium, and additional also as personal chef to Her Majesty Queen Margrethe II of Denmark.
An often used star chef at international food festivals such as St. Moritz Gourmet Festival, The World Gourmet Summit in Singapore, Madrid Fusion, Omnivore Food Festival, at Maison Dellos in Moscow and Wachau Gourmet Festival.
Ronny Emborg 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:
The legendary Copenhagen luxury hotel – currently undergoing a multi million dollar refurbishment.
Each new dish has you grasping for the right taxonomy: “It’s modernist!”, “it’s techno-emotional!”, “it’s neomolecularsensorynordic!” “it’s… it’s”. But it doesn’t need some lazy shorthand description; it just needs to be tasted.
Michelin starred Chef Ronny Emborg was invited to Moscow by the large Russian restaurant group Maison Dellos, where for a couple of days, he showcased his cooking at press lunches, VIP dinners and gala dinners.
Always looking to take a peek behind the scenes of the most creative kitchens in the world, Honest Cooking tagged along.
“The dinner at AOC was a very emotional and uplifting experience. In fact, even the next morning I was still affected and felt almost in love. Walking from the metro station towards work I just couldn’t help myself smile. AOC had made me happy.”
Follow the gastronomic adventures of Nordic Star Chef Ronny Emborg.
From Ashes to Ashes – Dust to Bread
Razor Clams in Beetroot with frozen Beetroot Juice, Dill and Horseradish
Frozen Veal with Egg Yolk Cream, Herb Emulsion and Danish Caviar
Pear Ice Cream with Black Tea
“Birch Tree” with Malt Branches and Autumn Leaves
Food Photos by Signe Birck.
Hungry for more? See Selected Dishes by Ronny Emborg.
“I was impressed. I was moved. All the plates were picturesquely beautiful, the food was flawless and the menu as a whole was composed with wit and distinction. Actually, the strong focus was what impressed me the most. These dishes had clearly been worked on and sharpened until they had reached an incredible high level of perfection.”
- Very Good Food on Ronny Emborg’s Cuisine