Born is the northern part of Jutland, on the island of Mors, his journey into the culinary world was shaped by an early love for food and passion for produce. At the age of 13 he started as a kitchenhand at the local inn, and it was here he was introduced to the world of gastronomy.
His career has taking him through some of the most prestigious high-end restaurants in Danish culinary history such as two Michelin star restaurant “Kommandaten” and One Michelin star restaurant “Ensemble” before teaming up with his best friend from culinary school to open Restaurant formel B at the mere age of 22 and 23 years old.
After only one year of business formel B received one star in the Michelin Guide, a star that has been held ever since.
Today Kristian is the Danish chef who has held his restaurant’s star in the Michelin Guide for most years in succession.
Kristian’s love for the restaurant and the profession in general is expressed when he, still to this day, can be found in the kitchen from early morning to late evening.
Baerii Caviar, Danish peas, chicken broth and cremefraiche.
A dish that hails the coming summer in Denmark.
It started with the first batch of fresh new Danish peas from our trusted farmers from Kiselgården and from here the dish evolved into what you see on the photo.
To elevate an already magnificent ingredient Kristian decides that the peas needed the depth provided by the Baerii Caviar to work alongside the richness of the sour crème and chicken broth served at the table in front of the guest.
The nasturtium leafs brings yet another layer of freshness to the dish and just a tiny bit of heat to cut through all the rich flavors.
A dish packed with flavor and depth despite its green and light appearance.