ULRIK JEPSEN
THE NORDIC BEAR
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Gourmet Chef from Copenhagen, situated in Moscow. Born 1984.
Seduced by the vibrance of the up-and-coming Moscovian culinary scene, and until recently, Head Chef at Moscow’s Strelka Bar, situated in the heart of the iconic city by the Moscow River, Ulrik Jepsen is a culinary explorer.
Bringing traditional Nordic dishes and a host of experience from across the waters, he has got involved with an array of exciting Moscovian projects.
Pike Perch, Wild Cabbage, Sour Cabbage Sauce, Roasted Buckwheat.
Crayfish, Baku Tomato, Grilled Cucumber, Crayfish Bouillon.
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New Nordic Russian Style take on Danish classic “Burning Love”
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Fried Duck, Fermented Beetroot, Roasted Nettles, Beetroot Vinaigrette with Smoked Gizzards.
Grilled Lemon Fromage, Pickled Celery, Roasted Chocolate and Champagne Granite.
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Smoked Potato, Crispy Potato, Goat Cheese Foam and Potato Soup made from Goat’s Milk
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Over the years Ulrik Jepsen has built up his culinary career by working in senior postions at accredited Copenhagen Michelin restaurants such as Søllerød Kro and Kokkeriet as well as the legendary luxury Hotel d’Angleterre.
He has also held residency in the British kitchens of 2* Michelin The Square in London and 3* Michelin The Waterside Inn in Bray.
Ulrik Jepsen 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:
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At Omnivore World Tour.
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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 250 journalists, bloggers and writers, as well as 1500 luxury diners around the globe.
Hungry for more? Have a look Behind the Scenes.
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