Refslund Mads - Refslund, Mads

Biography

Mads Refslund is a Danish chef living in New York City and an advocate for New Nordic cuisine / terroir based kitchen. He just came out with his first cookbook about how we can turn waste food into treasure. In the end of 2018 he will open his first New York based restaurant with the concept of fire and ice.

In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer he... READ MORE

Mads Refslund is a Danish chef living in New York City and an advocate for New Nordic cuisine / terroir based kitchen. He just came out with his first cookbook about how we can turn waste food into treasure. In the end of 2018 he will open his first New York based restaurant with the concept of fire and ice.

In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer he co-founded Noma, which would go on to receive 2 Michelin Stars and was four times ranked the best restaurant in the world (2010, 2011, 2012, and 2014)

After leaving Noma, he opened his next endeavor, Restaurant MR in Copenhagen. MR received a Michelin star within its first year and was voted one of the best restaurants in Denmark. During this period, he developed the concept of ‘bonding rawness,’ a principal that consists of combining raw materials together based on their intrinsic values and flavors, seeking the highest expression that nature provides.

Five years later, Mads embarked on a new journey, buying 2 hectares of land and dedicating his efforts to growing organic heirloom vegetables on a farm outside of Copenhagen. At the Nordic Gene Bank, he rediscovered and planted old species of vegetables that had not been grown in hundreds of years.

In 2011 Mads moved to New York City to join the partners of Indochine in opening ACME, a seasonally-driven New American restaurant with subtle Nordic accents.  In his two-star review of the restaurant, Times critic Pete Wells wrote of Mads culinary vision: ” It’s modern New York, it’s fascinating and it’s going to be a blast to watch it grow. There were no trumpets playing when Mr. Refslund landed, but you can hear them now, and they’re going to get louder.”

 

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