Jakob de Neergaard is one of Denmark’s foremost masters of French gastronomy, best known for the Michelin-starred Marchal at Hotel d’Angleterre and earning Sollerod Kro its first Michelin star.
Classic French technique blended with Nordic produce. This profile looks at Jakob’s background, career and signature approach.
TL;DR
- Danish
- Known for the Michelin-starred Marchal at Hotel d’Angleterre and earning Sollerod Kro its first Michelin star
- He spent nine years as head chef at Sollerod Kro, where he earned its first Michelin star.
- In 2026 he returned to Sollerod Kro as head chef.
- Classic French technique blended with Nordic produce.
Jakob de Neergaard key facts
| Name | Jakob de Neergaard |
| Nationality / origin | Danish |
| Known for | the Michelin-starred Marchal at Hotel d’Angleterre and earning Sollerod Kro its first Michelin star |
| Location | Copenhagen, Denmark |
| Style | Classic French technique blended with Nordic produce. |
Background and career
He trained in Copenhagen and France, including the Hotel Ritz and the acclaimed Taillevent and Ducasse kitchens. He spent nine years as head chef at Sollerod Kro, where he earned its first Michelin star.
Recognition and legacy
He became head chef at Marchal, which has held a Michelin star every year since 2014. In 2026 he returned to Sollerod Kro as head chef.
Signature style
Classic French technique blended with Nordic produce. It is an approach that has made Jakob a distinctive figure in the food world.
Jakob in context
Jakob de Neergaard is one of the chefs featured on Pickup Table 4, alongside Jesper Boelskifte and Christoffer Hruskova.
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Jakob de Neergaard FAQ
Who is Jakob de Neergaard?
One of Denmark’s foremost masters of French gastronomy.
Where is Jakob based?
Copenhagen, Denmark.
What is Jakob known for?
The Michelin-starred Marchal at Hotel d’Angleterre and earning Sollerod Kro its first Michelin star.
What is a notable fact about Jakob?
He trained in Copenhagen and France, including the Hotel Ritz and the acclaimed Taillevent and Ducasse kitchens.
What is Jakob’s style?
Classic French technique blended with Nordic produce.
