Claus Henriksen is a Danish chef known for terroir-driven Nordic cuisine, best known for the Michelin-starred restaurant at Dragsholm Slot and founding Restaurant MOTA.
Terroir-driven Nordic cuisine rooted in local Odsherred produce, foraging, seaweed and vegetables. This profile looks at Claus’s background, career and signature approach.
TL;DR
- Danish
- Known for the Michelin-starred restaurant at Dragsholm Slot and founding Restaurant MOTA
- Dragsholm Slot’s gourmet restaurant earned one Michelin star in 2017.
- He opened Restaurant MOTA in Nykobing Sjaelland, which received a Michelin star in 2022.
- Terroir-driven Nordic cuisine rooted in local Odsherred produce, foraging, seaweed and vegetables.
Claus Henriksen key facts
| Name | Claus Henriksen |
| Nationality / origin | Danish |
| Known for | the Michelin-starred restaurant at Dragsholm Slot and founding Restaurant MOTA |
| Location | Copenhagen, Denmark |
| Style | Terroir-driven Nordic cuisine rooted in local Odsherred produce, foraging, seaweed and vegetables. |
Background and career
He joined Dragsholm Slot as head chef in 2008 after working at Noma and Formel B. Dragsholm Slot’s gourmet restaurant earned one Michelin star in 2017.
Recognition and legacy
He left Dragsholm Slot at the end of 2020 after 13 years. He opened Restaurant MOTA in Nykobing Sjaelland, which received a Michelin star in 2022.
Signature style
Terroir-driven Nordic cuisine rooted in local Odsherred produce, foraging, seaweed and vegetables. It is an approach that has made Claus a distinctive figure in the food world.
Claus in context
Claus Henriksen is one of the chefs featured on Pickup Table 4, alongside Jonathan Tam and Christian Gadient.
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Claus Henriksen FAQ
Who is Claus Henriksen?
A Danish chef known for terroir-driven Nordic cuisine.
Where is Claus based?
Copenhagen, Denmark.
What is Claus known for?
The Michelin-starred restaurant at Dragsholm Slot and founding Restaurant MOTA.
What is a notable fact about Claus?
He joined Dragsholm Slot as head chef in 2008 after working at Noma and Formel B.
What is Claus’s style?
Terroir-driven Nordic cuisine rooted in local Odsherred produce, foraging, seaweed and vegetables.
