Jesper Krabbe
Guest Chef at Restaurant Roster
Jesper Krabbe is a Michelin-starred Danish chef known for his uncompromising fire cooking, deep ingredient knowledge and raw culinary storytelling. After earning two Michelin stars in fine dining, he chose a wilder path and founded Krabbefood – a concept rooted in Nordic terroir, fermentation, ageing and open-fire cooking, often set in the heart of nature. Based on a remote farmstead in West Jutland, Jesper works with nature as both larder and muse. His signature dishes include koji-aged monkfish, lion’s mane mushrooms and wild broths brewed from smoke, seaweed and bones. Driven by authenticity, shaped by experience and carried by flame, Jesper Krabbe creates a kitchen without filters, where the flames themselves shape the story.
Why do you work in the culinary industry?
Because food is my language, my art and my way to connect with the world. Cooking is more than a job – it’s a lifelong obsession with flavours, fire and storytelling. I thrive on the challenge of transforming simple, raw ingredients into experiences that touch people deeply. The kitchen is where I find freedom, focus, and purpose. I’m drawn to the primal, the authentic and the elemental – and through food, I bring those things to life.
What sparks your passion for creating and collaborating on culinary experiences?
It’s the raw connection between nature, fire and flavour that lights the spark. Every ingredient has a story, and every dish is a chance to bring that story to life with others. I’m driven by curiosity and respect – for tradition, for wildness, for craft. Collaborating pushes me to learn, to challenge and to create something bigger than myself. That shared energy fuels the fire behind every plate.
What matters most to you when it comes to dining?
For me, dining is about connection – to the food, the people and the moment. It’s not just what’s on the plate, but how it makes you feel, the stories it tells and the memories it creates. Great dining is a full experience: atmosphere, honesty in ingredients and respect for tradition and innovation all coming together. It’s about sharing something real and meaningful.
Your food philosophy:
My food is fire, time and wild nature distilled on a plate. I believe in respecting ingredients by letting them evolve – through ageing, fermentation, smoke and fat. Cooking over an open flame is more than technique; it’s a dialogue with the elements, a way to reveal primal flavours and textures. I seek depth over decoration, soul over trend. Every dish is a story – of place, patience and passion. The Nordic terroir is my canvas, and my kitchen is where instinct meets craftsmanship. For me, food is not just sustenance. It’s ritual, memory and connection – born from earth, water and fire.
Your favourite drink in the evening or when going out to relax:
I’m all about bold, interesting flavours – so I love a well-crafted kombucha, a strong cold brew coffee or a smoky herbal tea blend. Something that feels intentional and has depth, without needing alcohol. If I’m out, I’m happy with something like a sparkling water with fresh herbs or a fresh-pressed juice – drinks that refresh and reset, no buzz required.
Your favourite pizza:
A minimalist pizza that respects its ingredients – thin, crisp crust; a light smear of tomato; creamy fresh mozzarella; topped with wild mushrooms, maybe some aged cheese and a drizzle of good olive oil. No distractions, just pure, honest flavour that lets each element shine.
Restaurant
Roster
Roster’s food is crafted with passion using the finest and most responsibly sourced ingredients combined with an international twist. We don’t commit to a single style or country but boldly blend influences from around the world. We call ourselves a global bistro. We aim to offer big, bold flavours and memorable experiences on the plate – without unnecessary formality. Our menu always includes options for lovers of vegetarian, fish, and meat dishes alike. Click to learn more!
