RONNY EMBORG APPOINTED AS NEW EXECUTIVE CHEF AT ATERA
Former elBulli, Mugaritz, Geranium and Executive Chef of AOC and Marchal in Copenhagen, Chef Ronny Emborg, enters New York City.
After three amazing years at Atera, Chef Matthew Lightner has announced that he will leave the restaurant to pursue a new opportunity. After a short closure in April, Atera will reopen with a new guest experience and a new Executive Chef: Nordic Star Chef, Ronny Emborg of Copenhagen.
Currently the Executive Head Chef at Restaurant Marchal, in the legendary Copenhagen luxury hotel d’Angleterre, Chef Emborg was carefully selected by Restaurateur Jodi Richard, who states:
“Chef Lightner’s influence will always be a part of Atera and we wish him well on his new venture. Chef Emborg was a natural choice as Chef Lightner’s successor and we are thrilled to welcome him into our Atera family.”
Mrs. Richard continues, “With the entry of Chef Emborg, we will enhance the Atera dining experience that will highlight Chef Emborg’s creative dishes and an innovative twist on a classic dining experience for our guests.”
New York Times: Matthew Lightner will leave Atera.
Just 32, Ronny Emborg has already worked alongside many culinary masters, including the infamous Ferran Adria of elBulli, Andoni Luis Aduriz of Mugaritz and 2011 Bocuse d’Or Gold Medalist Rasmus Kofoed of Geranium.
Under Chef Emborg’s management, both Marchal and his previous position at top restaurant AOC were awarded with a Michelin-accolade within just one year.
Recently Marchal was voted “Restaurant of the Year” by the Danish Dining Guide. Chef Emborg has been the personal chef to Her Majesty Queen Margrethe II of Denmark as well as voted “Chef of The Year”.
As his career evolved, Ronny Emborg has defined “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 gastronomical excitement.
From Ashes to Ashes – Dust to Bread
In 2013 Ronny Emborg led the way by self-financing $100,000 and publishing a mammoth of a cook book entitled “The Wizard”, with the statement of wanting full creative control over the process.
The book quickly sold out.
The Executive Chef transition at Atera happens smoothly with all staff remaining and Atera running business as usual.
To further help with this transition, General Manager Will Douillet, previously of Alinea and Next in Chicago will lead the front of house and work closely with Chefs Emborg, Young, and Huang.
Hay and Strawberries
“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.”
– Matt Goulding, New York Times best-selling food writer.
He has introduced ‘The Sensory Kitchen’, a cooking style where the dinning guest must use both eyes, ears, nose and taste during the meal, not to mention the camera when guests are trying to capture the true essence of perfection on a plate.
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’s dinner was a very emotional and uplifting experience. In fact, even the next morning I was still affected and felt almost in love.
Wonder is not on the menu at most restaurants in New York, nor is it much in demand in this relentlessly pragmatic city. But it comes close enough that a night at Atera is one of the most fascinating experiences you can have in a New York City restaurant.
Grub Street: What to Know About Atera’s Next Chef, Ronny Emborg.
Photos by Signe Birck.
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