Brian Mark Hansen
Head Chef Brian Mark Hansen has his own unique style and is considered one of Denmark’s most prominent culinary artists.
Born in Vojens in the South of Denmark and like so many country boys his age, Brian grew up on massive amounts of classic Danish food. His parents owned the local inn where, As early as he could, Brian would fall into the habit of helping his parents in their restaurant. Soon after started an apprenticeship at a nearby local inn. Hard work and sacrifice became the norm as he learned the ins and outs of classic Danish cuisine and of running a kitchen.
His dedication led him to the legendary Ruth’s Hotel where he – as he puts it – worked hard and played hard as he earned his stripes under the father of Danish haute cuisine, Michel Michaud. Then, needing a change of scenery, he moved on to equally legendary Kong Hans Kælder in Copenhagen where he approached head chef Thomas Rode Andersen, which sensing great potential in the young chef he offered him the responsibility over the kitchen.
I am still marked by where I came from. It keeps me grounded. And calm.
He treasured the experience, he says, but it was too much for him at the time. He needed a shift in pace and location. And he eventually found his culinary place and peace of mind in a role as sous chef and eventually head chef at Søllerød Kro just outside of Copenhagen where he remains today. A successful, talented city boy who will never forget where he came from.
“I have probably been living and working here in hectic Copenhagen for 15 years now, but I am still marked by where I came from. It keeps me grounded. And calm.”
A modern style with a solid French base
Søllerød Kro is a remarkable, beautiful restaurant located just outside the food mecca city of Copenhagen. The restaurant is more than 330 years old, and the building has quite some history. Søllerød Kro opened her doors to its first guests in 1677. Quickly became a famous destination to dine and socialise at the inn’s idyllic surroundings.
Chef Brian Mark Hansen offers a nice change of cuisine opposed to the new Nordic style that can be found a lot in neighbouring Copenhagen, a modern style with a solid French base and luxurious, seasonal ingredients from the best quality.