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The team behind STUDIO

Christoffer Sørensen, STUDIO head chef and co-owner

“It makes perfect sense to me that all produce that can be picked, harvested, or caught right outside the kitchen door is also what largely defines the menu.”

That’s Christoffer Sørensen’s philosophy. No wonder, really. Before taking over at STUDIO in 2021, he spent nine years at Michelin-starred Dragsholm Slot, known for its strictly local cuisine.

Today, his vast experience with wild herbs, fermentations, and foraging is shaped into a culinary expression that is both playful and precise.

Christoffer has already made his mark. Just four months after taking over at STUDIO, he was awarded Michelin Guide’s ‘Young Chef Award’ 2021.

But Christoffer and STUDIO are just getting started.

Jesper Nielsen, STUDIO restaurant manager

Jesper Nielsen is STUDIO’s captain in the restaurant where his pleasant being creates a calm and relaxing atmosphere around the meal.

Jesper draws from a vast experience in the Danish restaurant industry and restaurants like Henne Kirkeby Kro, Clou, and The Paul.

On the wine list, Jesper has a penchant for great, classic wines from top districts like Bourgogne, Bordeaux, and Barolo, but he also finds wine treasures far from the beaten path. The taste, the craft, and sustainable wine growing are all points of orientation for Jesper when putting together the wine list and pairings at STUDIO.

Merete Holst & Dorte Juhl Østergaard, STUDIO restaurateurs

Merete Holst and Dorte Juhl Østergaard are owners of LOCA Restaurants, operating STUDIO, Almanak i Operaen, and Mission Green in Copenhagen. LOCA Restaurants also co-own restaurant RADIO at Frederiksberg.

LOCA Restaurants is part of the LOCA Group, whose cornerstone is the creation and development of gastronomically sustainable businesses.

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LA LISTE RATING

TOP 1000 IN THE WORLD


STUDIO entered the ranks of the top 10 Danish restaurants on 'La Liste', a ranking of the world's best restaurants. The ranking is a compilation of ratings from gastronomic guides, reviews by professionals in newspapers and magazines, where the point rating stood at 91,5.