Jamie Lee

Soneva FushiSoneva JaniCulinaryChef

Jamie Lee

Jamie first discovered his passion for food at 17 while working in a local bakery. Waking up at the crack of dawn to make bread, he became fascinated with sourcing quality raw ingredients and discovering the processes that culminated in a perfect loaf of bread. He then went on to work at Gordon Ramsey’s Michelin-starred Maze in London, followed by its sister restaurant in Melbourne. The wild and local food movement in Copenhagen drew him to work for Paul Cunningham and later to become head chef at Kødbyens Fiskebar, where he currently serves fine dining in a relaxed atmosphere.

At Kødbyens Fiskebar, it all starts with fresh and raw ingredients, which are locally sourced and depict the season of Scandinavia. Seasonal vegetables arrive in the morning from a biodynamic farm north of Copenhagen and the forager supplies forest herbs. The restaurant moves hand in hand with the fishmongers and guarantees only sustainable fish caught inshore on a small scale. The oysters are wild European from the oyster banks of Limfjord in Denmark, which are delivered every morning.

 

Customise Your Stay

ММ слеш ДД слеш ГГГГ
ММ слеш ДД слеш ГГГГ
Sign up to our Newsletter

Discover More

Our Soneva Stars programme celebrates the diverse array of guest activities and experiences on offer, ranging from Michelin-starred chefs to sporting legends and acclaimed therapists.

View All

whois: Andy White WordPress Website Developer London

© 2022 Soneva. All Rights Reserved.