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All photos are my own and just like any other chef i take inspiration from my friends, colleagues and heroes. I hope my work will inspire and give you an idea of who i am. 

Butter sauted coldwater Langoustine tails on toasted Levain with blue mussels, Swedish asparagus, langoustine reduction and dill.

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Notes:

Salt-mussels

Sweetness-Langoustine with its reduction

Bitterness-Asparagus and dill

Umami-mussels

Slowcooked and then grilled Spanish octopus, coriander, fennel, lemon, egg yolk creme 

 

 

Note:

Octopus is my absolute favorite mollusk to work with. This take on Chef Sean Brooks classic recipe is velvety, fresh and tangy.

Seared back of Ling cod on sauteed kale, smoked blue mussels, shiitake mushrooms, dill and creamy mussel reduction.

 

 

Note:

Cold weather by the fjord. Cast iron pan on the outdoor fire, mussels in the smoker. Gorgeous flaky ling cod with wilted greens. Salty, sweet and warming

Pear baked with olive oil , smoked salt and rosemary, Slow roasted Iberico pork belly and just melting Maytag Blue from Iowa.

 

 

Note:

I brine my pork belly overnight in equal parts salt and sugar. Tender, velvety, fatty pork belly with beautiful umami rich blue cheese and  sweet pear.

Cluster of crispy crab fritters, watermelon, cantaloupe, pickled beets,  soy, citrus and cress.

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Cool Caribbean summer night 

Light melon, salty dressing and sweet crab with high acidity from lime and yuzui. gt

Slowbraised Apple wood smoked Karabuta porkribs served with North Carloina BBQ sauce

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Note: 

I serve these rewarding and utterly satisfying fall off the bone ribs with BBQ sauce made of Apple cider vinegar, brown sugar and a few different fresh chiles.t

Seared Alaskan Halibut, Iberico chorizo, cepe mushrooms, sweet potato puree, grilled asparagus and  red pepper emulsion

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Note:

The luxourius Halibut gets a lift from the fatty, spicy chorizo and just enough sweetness from the smooth yam.

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Open fire slow grilled roast beef of New Zealand lamb served with butter and rosemary roasted primeurs and jus

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Note:

I cooked this lamb on the side of the open fire this evening. The mild smoke, the balanced meat and the first onions of the season. Simplicity at its finest.

Fresh caught blackened Mahi Mahi, mexican red rice, salsa verde cilantro and flowers

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Note:

Fishing was good this on this trip between the Bahamas and Florida. Mild and flaky fresh Mahi and a spicy green salsa from tomatillo on this beautiful stoneware

Grilled Asparagus, with stone crab, capers, herbs and cane vineagar cream

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Note:

More inspiration from South Carolina Chef Sean Brook. The tangy cane vinegar cream cuts the sweetness of the crab beautifully and the sharp salty capers finishes the dish perfectly. ​the

White octopus, Iberico blood sausage, cream of corn, tomatoe concentrate and basil

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Note:

Barcelona Spain

To me Barcelona is the food capital of the world. The soft texure of the white octopus, dark and spicy fried blood sausage and the tomatoes in which the octopus cooked. The sweet, smooth corn gives this dish a needed lift.

Seared Atlantic wild caught sea scallops with lobster fried rice and homemade sriracha chili sauce.

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Note:

Turks and Caicos

Playful and luxurious. the rice cooked with lobster shells and herbs for flavor. Velvety medium rare scallops, sweet pineapple and hot sriracha.

Pan seared wild Adriatic Seabass with chard and garlic poataos, fermented cabbage and duvec  

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Note:

Split Croatia.

I love the Balkan and i will always go back. The quality of produce is supreme. Sharp garlic from the potatoes. smooth and unctuous ratatouille with this flaky white sea bass just landed in the port.

Blackened coldwater lobster tacos in freshly made corn tortillas served with pickled red cabbage, tomatillo salsa Verde, avocado creme, and chile / honey mayonnaise. 

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Note:

I spent a lot of time in Mexico learning about the cousine. During a trip to the capital with a client his Mother and wife taught me all about the so important basics. My salsa Verde is made from scratch with green tomatillos, jalapeno, cilantro, garlic and onion. Later in life i decided to use my new found knowledge and opened a retro taco truck. This is what i served.

Grilled A5 Japanese Wagyu tenderloin on sweetpotato fondant and sauteed girolle mushrooms. Served with Marshallberg farms Osetra caviar and fresh white truffles.

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Note:

Decadent.

The Wagyu A5 tenderloin needs no company but i decided to pair it with more luxury. Umami overflow and finished with a few drops of red wine/truffle reduction.

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Panko crusted Bahamian red grouper with garlic sauteed brolcollini, seared halloumi, pickled banana peppers, spicy remoulade and herbs

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Note:

Comforting yet light Caribbean lunch. Crispy panko crusted flaky fish. The cold sauce cools the spicy banana peppers and matches the chewy melting cheese. 

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Grilled New Zeland rack of Venison on spiced pumpkin puree.  Served with smoked sage and cherry butter.

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Note:

Classic pairing of game, berries, smoke and spice.​

I serve this beautiful cut medium rare with a generous amount of smokey butter.

Seared Nantucket bay scallops, cauliflower puree, pickled cauliflower, roasted Marcona almonds and soy sauce vierge.

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Note:

Nantucket bay scallops are only available November 1st through March. High in sweetness and much smaller then the Atlantic sea scallops. I finish this dish with a sauce vierge made on soy and burnt butter. The salty sauce matches the sweetness in the scallops and cauliflower variations. The butter enhances the nutty Marcona almonds. This is one of my favorite dishes all times.

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Cornmeal dusted snapper with bread and butter pickled courgettes. Served on a red pepper concentrate 

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Note:

Cornmeal and pickles, red pepper and lovely snapper. Southern flavors with tangy spiciness makes this dish one of my favorites.  Simple, honest, refined and beautiful.​

Bigeye tuna, king ora salmon, Nantucket bayscallops, marinated heirloom tomatoes with mozzarella di buffala and basil mayonnaise. Fantastic flowers and lettuce from Harpke family farm .

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Note:

Basically everything you want in a salad. Rare tuna and the best salmon in the world. Seasonal gorgeous scallops from Nantucket

Blackened Pargo blanco plated with green peas with jalapeno, grilled green onions and reduced beet and orange

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Note:

This natural black clay from Emilio Espadas was perfect for this afternoon in Valladolid Yucatan. Fresh fish and beautiful primeurs. 

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