RONNY EMBORG

THE WIZARD

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Nordic Star Chef from Copenhagen. Born in 1982. Executive Chef at 2-starred Michelin restaurant Atera in New York City.

Former Executive Head Chef at D’Angleterre, the legendary Copenhagen luxury hotel that reopened in mid-2013 after a two billion kroner refurbishment. At D’Angleterre Ronny Emborg quickly received a Michelin star as well as being voted “Restaurant of the Year” by the Danish Dining Guide.

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 of Geranium, makes Ronny Emborg a unique rising star on the World’s gourmet sky in the true sense of the word.

His unconventional way of staging molecular, new nordic and nouvelle cuisine in one also previously 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 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.

In 2013 Ronny Emborg again 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. 

An often used star chef at international food festivals such as St. Moritz Gourmet Festival, The World Gourmet Summit, 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:

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 600 journalists, bloggers and writers, as well as 3000 luxury diners around the globe.

Hungry for more? See Selected Dishes by Ronny Emborg.

SELECTED LINKS

WEB PAGE: RONNY EMBORG

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.

EATER: DANISH HOT SHOT RONNY EMBORG EXPLAINS HIS PLANS

Emborg was selected by Atera owner Jodi Richard from three high profiled candidates, all of whom cooked a dinner for her in her home here in NYC. 

R&K: A TWENTY-ONE COURSE SALUTE

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.

VIDEO: ON TOUR WITH STAR CHEF RONNY EMBORG

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.

FACEBOOK: RONNY EMBORG

Follow the gastronomic adventures of Nordic Star Chef Ronny Emborg.

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SELECTED DISHES

From Ashes to Ashes – Dust to Bread

Razor Clams in Beetroot with frozen Beetroot Juice, Dill and Horseradish

Step – Cucumber Plant and Mullet

Pear Ice Cream with Black Tea

“Birch Tree” with Malt Branches and Autumn Leaves

Food Photos by Signe Birck.

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“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