Why cooking as a career?
I love working in the industry. I have always been amazed how flavors come out when butting them together. Add herbs and spices to a pot of boiling water and you have an amazing soup.
Two biggest influences on your career?
One would be my Mom, having seen her in our home kitchen when I grew up. Also my very good friend Carsten Kyster whom I still thing is one of the most creative chefs I have worked with, his food is incredible.
Best early kitchen experience?
Coming straight out of cooking school and working in a small kitchen in Copenhagen, didn’t see the light of the day but I loved it.
Worst kitchen experience?
I’m very emotional when I cook, so when someone doesn’t like what we are doing it gets to me.
Best meal you’ve ever had?
I probably have had better meals but I would say Christmas dinner at home, my Mom would do roasted turkey with gravy, sugar glazed potatoes and pickles. Rice pudding and cherry sauce for dessert.
What’s your cooking philosophy?
Quality ingredients, fun in the kitchen. Work with your team and they will go the extra mile with you.
What’s your signature dish?
On our menu we have a dry aged beef tartare, 45-60 days aged beef with cured egg yolk on toast. It has great flavors of the dry aging.
Favorite cookbook?
Lots of favorite but I think David Thompsons Thai food is outstanding
I love working in the industry. I have always been amazed how flavors come out when butting them together. Add herbs and spices to a pot of boiling water and you have an amazing soup.
Two biggest influences on your career?
One would be my Mom, having seen her in our home kitchen when I grew up. Also my very good friend Carsten Kyster whom I still thing is one of the most creative chefs I have worked with, his food is incredible.
Best early kitchen experience?
Coming straight out of cooking school and working in a small kitchen in Copenhagen, didn’t see the light of the day but I loved it.
Worst kitchen experience?
I’m very emotional when I cook, so when someone doesn’t like what we are doing it gets to me.
Best meal you’ve ever had?
I probably have had better meals but I would say Christmas dinner at home, my Mom would do roasted turkey with gravy, sugar glazed potatoes and pickles. Rice pudding and cherry sauce for dessert.
What’s your cooking philosophy?
Quality ingredients, fun in the kitchen. Work with your team and they will go the extra mile with you.
What’s your signature dish?
On our menu we have a dry aged beef tartare, 45-60 days aged beef with cured egg yolk on toast. It has great flavors of the dry aging.
Favorite cookbook?
Lots of favorite but I think David Thompsons Thai food is outstanding
Most difficult ingredient to cook with?
Not sure, I think cooking with an ingredient I don’t like but sometimes have to is difficult.
How do you keep in touch with latest food trends?
Social media, cook books, eating out when I have time.
Greatest achievement to date?
Where I am now, it has taken years and hard work.
Famous people you’ve cooked for.
Rene Redzepi, Rasmus Koefoed, Crown Prince of Denmark, Janet Jackson +++
Who would you like to cook for?
Anyone who comes in to our restaurants, be thankful that someone wants to come and spend their hard earned money in your restaurant.
Utensils you can’t do without?
My small tweezers always come in handy,
Most influential chef?
I think Anthony Bourdain has influenced many of us with his approach. Also Rene Redzepi is one of few.
Music you listen to while cooking?
While working in London we were listening to all sorts of music, I think music and good colleagues are the perfect combination.
Best advice you’ve ever received?
Would you serve this to your Mom.
What is your favorite dish to cook for yourself?
I like when tasting new meats coming in or tasting the aging process we do here at the restaurant, a piece of meat straight off the grill with a bit of sea salt and fresh ground pepper.
Favorite dish cooked by someone else?
The noodle soup from the shop just around the corner of the hotel or the chicken and rice next door. Simple and tasty.
What is next for you?
It’s 5.18pm so dinner service would be next for me, hahahahaha. We just opened Hotel Indigo Phuket Patong so right now I’m focusing on what we are doing here, and what’snext.
Not sure, I think cooking with an ingredient I don’t like but sometimes have to is difficult.
How do you keep in touch with latest food trends?
Social media, cook books, eating out when I have time.
Greatest achievement to date?
Where I am now, it has taken years and hard work.
Famous people you’ve cooked for.
Rene Redzepi, Rasmus Koefoed, Crown Prince of Denmark, Janet Jackson +++
Who would you like to cook for?
Anyone who comes in to our restaurants, be thankful that someone wants to come and spend their hard earned money in your restaurant.
Utensils you can’t do without?
My small tweezers always come in handy,
Most influential chef?
I think Anthony Bourdain has influenced many of us with his approach. Also Rene Redzepi is one of few.
Music you listen to while cooking?
While working in London we were listening to all sorts of music, I think music and good colleagues are the perfect combination.
Best advice you’ve ever received?
Would you serve this to your Mom.
What is your favorite dish to cook for yourself?
I like when tasting new meats coming in or tasting the aging process we do here at the restaurant, a piece of meat straight off the grill with a bit of sea salt and fresh ground pepper.
Favorite dish cooked by someone else?
The noodle soup from the shop just around the corner of the hotel or the chicken and rice next door. Simple and tasty.
What is next for you?
It’s 5.18pm so dinner service would be next for me, hahahahaha. We just opened Hotel Indigo Phuket Patong so right now I’m focusing on what we are doing here, and what’snext.
Chef in focus
Chef Morten Bojstrup Nielsen: Executive chef with over 18 years of cooking experience from all over the world, Butcher’s Garden, Hotel Indigo Phuket Patong.
Tel: 076 609 900
Hotel Indigo Phuket Patong Instagram page
Facebook: @HotelIndigoPhuketPatong OR Twitter@HotelIndigo
http://phuketpatong.hotelindigo.com, email address: hotelindigopatong.reservations@ihg.com
Chef Morten Bojstrup Nielsen: Executive chef with over 18 years of cooking experience from all over the world, Butcher’s Garden, Hotel Indigo Phuket Patong.
Tel: 076 609 900
Hotel Indigo Phuket Patong Instagram page
Facebook: @HotelIndigoPhuketPatong OR Twitter@HotelIndigo
http://phuketpatong.hotelindigo.com, email address: hotelindigopatong.reservations@ihg.com
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