FOURty Seconds with Torsten Vildgaard

04 Mar 2016
2 min read
Named as a one to watch in the #bestin2015 People’s Choice Award, FOUR catches up with talented chef, Torsten Vildgaard of restaurant STUD!O at The Standard in Copenhagen, Denmark.

What are your earliest memories of being interested in food?

When I was 5 and I my mother wouldn’t allow me to boil spaghetti, so I soaked them in cold water instead to see what sort of magic was going on.

What would you say has inspired your cooking the most?

Michel Bras and his way of cooking.

Describe your culinary style…

My culinary style is Nordic but with an international twist. I especially love the French and Japanese cuisine, which is also reflected in some of the dishes at STUD!O.

What would you say is the main focus/concept for restaurant STUD!O?

To provide the best service and dining experience possible within the frame of our surroundings.

The Michelin Guide recently announced that you hadkept your Michelin star for 2016, how doesthat make you feel?

I feel proud but I am also hungry for more.

What do you think makes STUD!O sosuccessful?

Our friendly and very open-minded way of greeting our guests and providing experiences that are informal. We have a more casual approach to dining than many other Michelin-restaurants.

What are your most indispensable ingredients?

Chickweed. I have never had a menu, where chickweed wasn’t included in at least one dish.

What kind of experience do you aim to give guests at your restaurant?

I want to give the guests an unforgettable experience and hopefully sometimes open their eyes to new ingredients and tastes. My mantra is KEEP TESTING, which I try to incorporate into all the dishes that are served at my restaurant. I am not satisfied with a dish until I know, all options to improve it has been tried.

What would you say has been the most memorable moment in your culinary career so far?

Being invited to the first rehearsal-dinner at noma, before they opened. That made me want to work there even more. I was so determined to get the job already beforehand, but afterwards I was almost psychotic. I HAD to get that job.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I would tell myself to have patience and work hard.Never compromise your dreams and always enter every single task you are given with your full attention.Question and evaluate how and what you did it so that you become better for next time.

What’s next for you/Whats projects do you have lined up?

I want to keep getting better at what I do in all aspects and to improve STUD!O and take it to the next level.

What is your guilty pleasure?

Mixed candies and a nice movie.

What restaurant is currently at the top of your list to dine at?

Maaemo in Oslo

Find out more about Chef Vildgaard