Grand Chef Relais & Châteaux Thomas Rode Andersenis at the helm of 3 Michelin-starred restaurantKong Hans Kælder, Denmark, and is heralded one of Europe’s best chefs. “My aim in life is to produce international cuisine by blending French tradition with Scandinavian identity.”
After hisapprenticeship, he travelled through Denmark working with some of the country’s best chefs,before exploring abroad, in particular in Germany and Austria. However, hereturned to Denmark quite promptly, workingat Falsled Kro and then was offered a post at its sister restaurant, the Kong Hans Kaelder in Copenhagen. He has been in the kitchens for over 13 years, leading the illustrious restaurant to be acclaimed and world-renowned
What was your most moving culinary experience?
I used to cook for my children fish cakes with remoulade sauce. One day, as I was running late, I cheated and brought a ceps remoulade from the restaurant, thinking they’d never notice the difference. My daughter, on trying it, said: “Daddy, you know I ate the mushrooms just to make you happy, but in future, please don’t put any ceps in my remoulade!” She was five years old!
The most amusing kitchen incident you ever witnessed?
Once when I was working as a caterer I was very late in putting together my “Smørrebrøds”. In my hurry to get them to a customer, I slipped on the icy pavement. I managed not to fall and used my chin to steady the tray piled high with roast beef and horseradish, all covered in remoulade. As I got up, I started to try to set the sandwiches back to rights and glanced around hoping that no one had noticed. That’s when I saw that all the guests waiting for me were in stitches the other side of the window!
Your best piece of advice for amateur chefs?
Improvise, and in order to be able to do so, make sure that where you work is always clean, neat and tidy!
- 1 Michelin star
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