Ronny Emborg is one of the most famous chefs in Denmark and a rising star on the international culinary scene. He is highly respected for his strong technical ability and his extraordinary visual style, which makes guests wonder if what they are presented with is food or art. Hence his nickname - The Wizard.
Officially, he was trained in the well renowned Molskroen in 2004 but very quickly Her Majesty Queen Margrethe II of Denmark spotted his talents and he became personal chef to the Danish Royal Family.
During his time as sous-chef at the most exclusive hotel in Copenhagen, d'Angleterre, Ronny Emborg also joined the national culinary team of chefs where he got the taste for competitive cooking. In 2007, while being sous-chef at Restaurant Geranium, he participated in his first national championship, in which he won the gold medal and the title as 'Chef of the Year' in Denmark.
New offers drew Ronny Emborg abroad and his talents where intensely trained in Spain where he worked in some of the world's best restaurants, Hacienda Benazuza el Bulli Hotel, Mugaritz and finally el Bulli.
Shortly after returning to Denmark he was headhunted for his first executive chef position at Restaurant AOC in Copenhagen where he introduced the sensory kitchen. The Michelin guide quickly took notice and awarded him a Michelin star - the very first for the restaurant.
Ronny Emborg is a very popular star chef who is often invited to travel the world as a guest chef to showcase his culinary talents for the growing audience who wants to experience haute cuisine food in its most unique manner.
Trained at Molskroen by Jesper Kock
2000
Participate in his first Bocuse d'Or championship with Michael Kock
2003
Chef to Her Majesty the Queen at the royal yacht Dannebrog
2004
Sous-chef at Hotel d’Angleterre
2005
Participate in his second Bocuse d'Or championship with Rasmus Kofoed
2005
Souschef at Restaurant Premisse
2006
Sous-chef at Restaurant Geranium
2007
Hacienda Benazuza el Bulli Hotel
2007
Chef of the year in Denmark
2007
stagiaire at Mugaritz, Spain
2008
stagiaire at el Bulli, Spain
2008
Sous-chef at Restaurant Herman
2009
Executive chef, Restaurant AOC
2009
Executive chef at Hotel d’Angleterre restaurant Marchal
2013
'The Wizard's Cookbook' is Ronny Emborg’s first recipe book.
It is made for the serious home cook who loves cooking and can look at photography for hours for inspiration. The book has more than 110 detailed recipes, each accompanied by quality photography. With 'The Wizard's Cookbook' in your hand, you will get a thorough tour through the sensory kitchen.
From the book:
“In the sensory kitchen, we try hard to bring all the senses into play when we cook for our guests. The question is: How do you morph all the different senses into one in one meal? That is a good question, and we ask ourselves that every single day.
One way is to always have contradictory expressions on the plate, different textures for the mouth to explore and be surprised by. To us it is extremely important that the feeling in the mouth varies and stirs emotions. The very idea of the dish is easier to achieve once crisp meets soft, juicy follows crunchy and chewy plays with tender.
The dish simply becomes more interesting if we from the very beginning are aware of these contradictions that complement each other and make everything fall into place. In other words - get the senses going. One of the main goals of the sensory kitchen is to touch as many senses as possible. Taste, colour, smell, and sight - everything counts.”