Jakob Mielcke, Executive Chef & Owner
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- Silvia Melton
- 5 years ago
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1 When tasting my food, guests may not be able to express the same sentiments as I ve had creating it, but that s not the idea. There is no sum total, no inherently correct answer. It s just like when you look at a piece of abstract art the observer has to supply his or her own interpretation, and here the dish is defined by the openmindedness and curiosity of the guest. Jakob Mielcke, Executive Chef & Owner
2 Sea Buckthorn, METAMORPHOSIS, photography: Jakob Mielcke & Kim Agersten
3 Jakob Mielcke We re in a constant metamorphosis with nature. Guided by us In the Royal Danish Horticultural Garden Society situated in Frederiksberg, Copenhagen, you will find the restaurant Mielcke & Hurtigkarl, which has been the centre of attention for foodies from all over the world for quite some time. It is a restaurant that does more than just trying to please its guests. The chef also challenges assumptions and creates a scene where questions arises. Jakob Mielcke is the executive chef & owner of Restaurant Mielcke & Hurtigkarl. Since the opening in 2008 the autodidact chef has won praise for his characteristic contemporary food. Winner of numerous awards in and outside Denmark. A darling among food critics who originally trained at Pierre Gagnaire in Paris and later at Lecture room & library, Sketch in London before settling in native Denmark where he established a unique, multi cultural and creative playground in a hidden garden in central Copenhagen. This is where he continues to explores his creative vision
4 Curriculum Vitae Mielcke & Hurtigkarl Jakob Mielcke COPENHAGEN Jan Hurtigkarl & Co. Jakob Mielcke ÅLSGÅRDE SKETCH, Lecture Room & Library Pascal Sanchez LONDON PIERRE GAGNAIRE Pierre Gagnaire PARIS LA PETIT SIRENE Jakob Mielcke PARIS
5 METAMORPHOSIS was awarded by the Danish Association of Book Craftsmanship and Gourmand World Cookbook Awards 2015 for Best Scandinavian Cuisine
6 The Art of a Meal, OAK Magazine, photography: Marie Louise Munkegaard
7 Demonstration & talk at Chef Alps, Zürich, CH 2016
8 Publications Metamorphosis, Mielcke & Hurtigkarl Ehrhorn & Hummerston, Author 2013 New Nordic Cuisine Politikens Forlag, contributor 2013 Where Chefs Eat Phaidon Press, Contributor 2013 COCO - 10 World-Leading Masters choose 100 Contemporary Chefs Phaidon Press, Contributor 2009 TANG (english = seaweed) Nyt Nordisk Forlag, Co-Author 2009
9 I dine at Jakob s to get my own dogmas shaken up and my imagination stimulated a bit. To be reminded that the world is far more than chickweed and wild garlic from a soggy forest floor. - Rene Redzepi, NOMA (from the preface to Metamorphosis)
10 Chili Coconut, METAMORPHOSIS, Photography: Jakob Mielcke & Kim Agersten
11 Rankings & Awards Nomination TBA: Restaurant of the year Den Danske Spiseguide th. in Denmark White Guide Nordic, top 30 list th. in Nordic Countries White Guide Nordic, top 30 list 2017 WINNER, 1st.prize Best dish of the year Denmark 2016 WINNER, 1st.prize Best dish of the year Denmark 2015 WINNER, 1st.prize Best dish of the year Denmark 2014 WINNER, 1st.prize Best dish of the year Denmark 2013 Chef profile of the year Jakob Mielcke Den Danske Spiseguide 2012
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14 Television & Radio MASTERCHEF Jakob Mielcke has been hosting more than 30 episodes of the danish MASTERCHEF program Besides appearing in numerous tv and radio-programs in and out of Denmark.
15 MASTERCHEF, JUDGE - Jakob Mielcke has been hosting Masterchef for 4 consecutive seasons from
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17 It s as if they cast a spell on you as soon as you arrive leave nothing to chance, yet the spontaneity and beauty of the aesthetics never feels over-conceptualised " - White Guide Nordic
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19 Why did it take me so long to get to Mielcke & Hurtigkarl? Chef has an incredible command of flavor, subtlety bending it to his whimsical will. This is an Asian-inspired "bing," filled with sweetbreads and freeze-dried lingonberries. #Copenhagen #recommend The Ulterior Epicure, favorite dishes of 2016
20 Foie Gras, METAMORPHOSIS, photography: Jakob Mielcke & Kim Agersten
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