Brian Mark Hansen has been the Head Chef at Søllerød Kro since 2013, after previously serving as its sous chef from 2007 to 2011. The restaurant’s culinary foundation has long been rooted in French cuisine, shaped by the skilled French chefs who have passed through its kitchen since the 1980s. Brian continues this legacy with deep respect for classical French techniques and sauces, complemented by locally sourced ingredients—ultra-fresh seafood, premium meats, seasonal vegetables, and foraged herbs and flowers.

A true caviar pioneer, Brian has transformed the perception of caviar in Denmark, treating it with the precision and respect of a sommelier selecting fine wine. Working closely with Danish importer GASTROunika, he has perfected pairings and salinity levels to highlight each sturgeon species’ character. Signature creations such as Caviar en Surprise—with celeriac mousse, razor clams, and Søllerød Selected Caviar—and his Beluga caviar with caramelised cream have become iconic.

Brian’s cuisine honors tradition while embracing creativity, often weaving in subtle global influences such as yuzu or white soy. His cooking has earned multiple national awards, cementing his place among the greats of modern gastronomy.