They may come from the land of the ice and snow, but these hot Scandinavian chefs are taking New York by storm — and if you think they’re good-looking, just wait until you hear what they’ve got cooking. Do your tastes run to the red, white and blue? We’re serving up an all-American sommelier as well.
(Gabi Porter)
(Gabi Porter)
(Gabi Porter)
Mads Refslund, 35
Executive chef, Acme. In a relationship.
This svelte Danish charmer is all about keeping things natural. At least, when it comes to food. A proponent of the natural food movement, the consulting executive chef at Acme tries to forage for food when he can. “I don’t find satisfaction in picking up the phone and calling the grocer and saying, ‘I want a bunch of rosemary,’ ” says Refslund, who admits that foraging can be harder to do in New York than in his native Copenhagen. “I’d rather go out in nature and find it.”
Still, foraging requires caution. “You have to know what you’re doing,” says Refslund. “Find someone who knows about it, or get a guide. There are a lot of things out there that are poison.”
We’d be willing to have him escort us through the wild anytime.
Fredrik Berselius, 34
Executive Chef, Aska. Married.
With his wavy hair and penetrating gaze, this Swedish chef is tasty, indeed. And the dishes at Brooklyn-based Aska don’t sound half-bad, either — the spot was just named to Bon Appétit’s list of Top 10 best new restaurants in America. Berselius suggests choosing something from the dessert course, such as the berries, milk sorbet and local honey (inset left). He may be taken, but you can still visit Aska to do a bit of ogling.
Marcus Jernmark, 31
Executive Chef, Aquavit. In a relationship.
Don’t let Jernmark’s boyish, blond good looks fool you — the Aquavit executive chef has a passion for the wild side. On Aquavit’s menu, he suggests a decadent gravlax wrapped in butternut squash, topped off with foie gras (above inset). When it comes to women, only carnivores need apply: He’s had a few ex-girlfriends with dietary restrictions. “I probably couldn’t date a vegetarian successfully,” he admits. “It would become an issue.” You may want to work up your appetite for foie gras before you visit.
Aaron Zebrook, 34
Sommelier, the Beatrice. Single.
For a really sexy date, Aaron Zebrook claims you have to bring on the Champagne, which he finds people are less likely to do in the post-recession environment. Not him, however. “Drinking champagne is my jam!” says Zebrook, “Especially vintage rosé Champagne.” With any luck, he might even take you to the secret cellar in the Beatrice, where the off-menu finds are kept.