Frederik Bille Brahe is one of the most influential figures in modern Copenhagen food culture – a chef and restaurateur whose cafes and bars have become defining social spaces of the city. Fine-dining trained but famous for a deceptively simple, aesthetic style, he is the creative force behind Atelier September, Apollo Bar and Kafeteria, places as celebrated for their atmosphere and design as for their food.
Bille Brahe’s cooking is unfussy and beautiful – soft eggs, open sandwiches, salads and seasonal produce presented with an artist’s eye – and his venues bring together artists, regulars and visitors in a distinctive, welcoming social mix.
TL;DR
- Danish chef and restaurateur based in Copenhagen
- Fine-dining trained in France, Copenhagen and London, including at Nobu
- Opened the influential cafe Atelier September in 2013
- Created Apollo Bar at Kunsthal Charlottenborg and Kafeteria at the National Gallery
- Known for simple, beautiful food and a strong sense of place and design
Frederik Bille Brahe key facts
| Based in | Copenhagen, Denmark |
| Nationality | Danish |
| Venues | Atelier September; Apollo Bar; Kafeteria |
| Trained at | Michelin restaurants and Nobu, London |
| Style | Simple, aesthetic, seasonal cooking |
From fine dining to a cafe of his own
Frederik Bille Brahe trained in fine dining – in France, in Copenhagen’s Michelin-starred kitchens and in London, where he worked at Nobu. Back in Copenhagen he immersed himself in the city’s nightlife and music scene, even DJing and running a record label, before channelling that same instinct for atmosphere into food. In October 2013 he opened Atelier September on Gothersgade, a small cafe that became one of the most beloved and imitated in the city, known for its pared-back menu and considered aesthetic.
Apollo, Kafeteria and beyond
Atelier September became a launching pad for a series of influential venues. In 2017 Bille Brahe opened Apollo Bar and Kantine inside the historic art space Kunsthal Charlottenborg by Nyhavn, followed a year later by Kafeteria at the National Gallery of Denmark. He has also extended his approach abroad, including a bakery in Berlin. Across all of them, the food, the design and the social atmosphere are treated as a single, coherent whole.
Signature style
Bille Brahe is known for making simplicity feel special. A soft-boiled egg, an open sandwich, a plate of vegetables or a bowl of grains are treated with care, seasonality and a strong visual sensibility. Just as important is the feel of his rooms – relaxed, elegant and open to everyone – which has made his venues templates for a certain kind of contemporary cafe far beyond Denmark.
Frederik Bille Brahe in context
Bille Brahe is a key figure in Copenhagen’s food culture, part of the same city scene – if a very different style – as chefs like Bo Bech and Rene Redzepi.
Follow Frederik Bille Brahe
Atelier September – official site
Frederik Bille Brahe FAQ
Who is Frederik Bille Brahe?
A Danish chef and restaurateur behind influential Copenhagen venues Atelier September, Apollo Bar and Kafeteria.
What is Atelier September?
His much-loved Copenhagen cafe, opened in 2013 and known for simple, beautiful food.
Where did he train?
In fine dining in France, Copenhagen and London, including at Nobu.
What is Apollo Bar?
His bar and cantine inside the Kunsthal Charlottenborg art space by Nyhavn.
What is his style?
Simple, seasonal, aesthetically considered food in relaxed, welcoming spaces.
