en en en en da en en fr da en en en sv da es nn da da da fr da fr da fr da fr da fr da da da da da fr da id en nl cs de da
Chef, Matt Orlando - Pepbercorn
Matt Orlando - Amass Restaurant
Matt Orlando was born February 7, 1977 and raised in Encinitas, California. After working through te kitchens of San Diego, he decided to make te move to New York City, where he worked at Charlie Palmer’s Auerole for two years, before landing a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blanc’s two-starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s three-starred Michelin restaurant, Te Fat Duck. It was while working at Te Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned to New York City to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se. After three years at Per Se, René asked Matt to return to take te reigns as Noma’s first Chef de Cuisine. After working at Noma for two-and-a-half years, Matt felt te time was right to build his dream project. In July 2013, he opened Amass on te waterfront of te former industrial area of Refshaleøen, Copenhagen. A restaurant that has come to prove that modern gastronomy and hospitality can go hand in hand with sustainability. As a testament to this ethos, Matt also proceeded to get his restaurant organically certified in 2016, ensuring 90 – 100% of te food and beverages served at Amass are organic and free of pesticides. Matt seeks inspiration in te by-products his kitchen produces; creating unique and exciting flavors, whilst drastically reducing te restaurant’s carbon footprint and always with deliciousness as te driving force behind his work.
Bestil billedet "Chef, Matt Orlando"
Vi behandler din bestilling så hurtigt som muligt
Relaterede billeder i samme kategori
Frisk torsk lige hevet op af havet
Frisk vandmelon er dejlig på en varm sommerdag
Forårsløg er en dejlig mild form for løg, der er god i salat
Saftig bøf på grillen
Mad, Mad og tilbehør
Burger med det hele
Mad, Mad og tilbehør
Chef, René Redzepi og Torsten Vildgaard