Preview Guest Chefs 2024
Top chefs at Restaurant Ikarus
Rasmus Kofoed’s fresh New Nordic Cuisine is provocative, appealing and enriching to all the senses. Anything natural is welcome in his dishes.
Although organic isn’t essential for him, he places great emphasis on quality, taste and purity, so any products that eventually find their way into his pots and pans are almost exclusively organic. And it goes without saying that these products must be seasonally available and originate from the local region. Over the years, Kofoed’s cooking talents have earned him a constant stream of awards, including Chef of the Year as well as bronze and silver at the Bocuse d’Or. In 2007, he joined forces with Søren Ledet to open Geranium in Copenhagen. The restaurant quickly became a popular rendezvous point for gourmets and critics, and was awarded its first Michelin star just one year after opening. Kofoed won the Bocuse d’Or Europe in 2010 and then went one step further in 2011 by winning the competition’s world final, earning him the title of World’s Best Chef.
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.