Your Name: Henrik Hansen
Professional Title: Head Chef
PROFESSIONAL INFORMATION
Where were you educated? Hotel D’Angierre, Copenhagen, Denmark
How many years have you been in the business? I have been in the business for 25 years.
Do you own your own firm, are a partner in a firm or work for whom? I have had 3 businesses of my own, having sold the last one in 2008. At the present time, I am a freelance Chef de Cuisine.
What made you decide on this profession? My father was a ship’s captain, and Ii had to sail with him. From a very young age, I was always in the ship’s kitchen, so learning to cook just came naturally. I liked making food, and when my education was finished, I was the youngest educated chef in Denmark. That was 23 years ago.
Who in your profession has influenced you the most? I have read many books by famous culinary experts, but I have the most interest in France’s Paul Bocuse, the United Kingdom’s Gordon Ramsey, and America’s Anthony Bourdain.
What is your favorite aspect of the culinary business? I like to play with color and taste, creating a new food art. I love to create my own recipes and have had many compliments for them.
Do you have a favorite regional style of cuisine? I love grilling, smoking and barbeque, so I would say Florida/Caribbean cuisine of the United States, the middle seas Spanish cuisine, and the French vineyard cuisine.
What do you consider to be your area of skill or expertise? Seafood and wild game.
Do you a specialty or certain dish for which you are best-known? Yes, I like to work with all kinds of seafood, and with the wild game meats of the Scandinavian region.
PERSONAL INFORMATION
Where were you born? North Bridge, Copenhagen, Denmark,
Where do you call home? The Copenhagen island Amager How long have you lived there? 6 years
How would you describe yourself? I am a 42 year old educated chef, with a love of life and a zest for living. Being a family man, I love being with all kinds of people, learning from them and sharing with them. I love traveling and experiencing the tastes of every land.
Where would you most love to live? Florida, France or the island of Spain
Where would you most love to visit? The United States, the south of France and the island of Spain
What regions have had the greatest influence on your work? The middle sea area, around France and Spain, and also the Florida and Caribbean region
What hobbies or activities do you enjoy outside of work? My family, especially my son. I love Napoleonic history, flying, traveling, alpine skiing, riding Harley Davidson motorcycles, diving, fencing and wine and champagne.
When the future generations look back on you and your culinary mastery, what would you like to be best remembered for? I hope I will be remembered by my students for my expertise. I love to teach, imparting my years of knowledge to others. My mind is constantly overflowing with recipes, future food visions, new creations which come from my experimental ideas. I hope that is remembered. I want to be remembered for never having stopped learning about food.
