Since 2014 he has held the job as director and chef de cuisine at Denmark's oldest gourmet restaurant, Kong Hans. Meet Mark Nielsen.
In 2016 Mark Nielsen and his team regained a star restaurant in the Michelin Guide.
We did an interview with the chef.
Who are you?
>> Mark Lundgaard Nielsen, 31-year- old, director and chef de cuisine at restaurant Kong Hans Kælder.<<
What inspires you as a chef?
>> Smell, taste, shape and colours.<<
What is your main goal for the restaurant Kong Hans Kælder?
To create an oasis in the middle of Copenhagen focusing on a good taste and hosting.
What differentiate you from other restaurants in Copenhagen?
>> Making classic French food, where we use a lot of energy to find the best available ingredients.<<
Where do you eat when you are not at Kong Hans?
>> Relæ, Geist, Schønnemand, Uformel.<<
What kind of connection do you have with Alexander Bind from E T A L?
>> His father Christian Bind at Hotel Fakkelgaarden trained me as a cook.<<
What is your favourite spot in Copenhagen?
>> Torvehallerene, there is a good vibe. <<
How do you relax after work?
>>In my free time I relax by going on a hunt.<<
What is the best meal you’ve ever eaten?
>> It was at Epicure in Hotel Bristol in Paris.<<
What is the best advice you can give to someone in the same business?
>> Find your own style and remember to taste your food.<<