Who is the Danish chef Brian Mark Hansen, Bocuse d’or 2023 ?

Brian Mark Hansen is a star chef in Denmark with a one-star restaurant in Copenhagen. He has already won numerous awards for his refined and unique cuisine, which combines fresh produce with world cuisine.

 

The Bocuse d’Or 2023 will again this year be awarded to a Danish team, led by chef Brian Mark Hansen, his commis Elisabeth Madsen and coach Christian Ebbe. Denmark has already won this prestigious award in 2011 and 2019.  The Norwegian and Hungarian teams won silver and bronze. France, led by young chef Naïs Pirollet, came fifth in the competition. Over two days, 24 countries tackled the two challenges of creating a children’s menu based on squash and a main course based on monkfish tail.

 

Inspired by another Danish celebrity, the fairy tale author Hans Christian Andersen, Brian Mark Hansen’s menu was unanimously approved by the members of the jury, presided over by Dominique Crenn, three-starred chef in the United States, and Davy Tissot, Bocuse d’or 2021.

 

A star in his country

 

But who is the winner? A star in his home country, Denmark, Brian Mark Hansen is still unknown here.  He started his career at the Ruths Hotel in Skagen and at the gourmet restaurant Kong Hans Kælder in Kobenhavn. After serving as sous-chef from 2007 to 2011, he has been chef of the Michelin-starred Søllerød-kro restaurant in Copenhagen since 2013. In the meantime, Brian Mark Hansen has been in charge of the kitchen at Christiansholm in Klampenborg.

 

Insisting on using only seasonal products, a follower of a certain revisited culinary tradition, Brian Mark Hansen particularly likes to work with turbot, originating from Danish waters, which he describes as “the best in the world. This does not prevent him from being inspired by recipes from all over the world.

 

His unique style has already enabled him to distinguish himself in a number of competitions. He won second place as Chef of the Year in 2010 and at the Bocuse d’Or in Denmark in 2013. In 2012 he won the Venison of the Year award and in 2014 the Lobster of the Year label at the Norwegian Lobster Festival in Læsø.

 

But with the Bocuse d’or, Brian Mark Hansen takes another step towards international fame. “I’ve been dreaming of this for 20 years,” he says.

 

 

Read also > How do French chefs combine sustainable gastronomy and fine food at their tables?

Featured photo : © Press

Tags

Picture of The editorial team
The editorial team
Thanks to its extensive knowledge of these sectors, the Luxus + editorial team deciphers for its readers the main economic and technological stakes in fashion, watchmaking, jewelry, gastronomy, perfumes and cosmetics, hotels, and prestigious real estate.

Subscribe to our Newsletter

Sign up now to receive sneak previews of our programs and articles!

Launch offer:

Your participation in the Camille Fournet Masterclass reserved for annual subscriber !

Luxus Plus Newsletter