Mikkel Karstad is a Copenhagen-based chef, cookbook author, food writer and stylist who has been an influential presence in Danish food since the early days of the New Nordic movement. Trained in some of Europe’s finest kitchens and closely associated with Claus Meyer and the founding of Noma, he is known today for simple, seasonal, produce-driven cooking and for the elegant way he writes about and photographs food.
Karstad’s work sits at the meeting point of professional cooking and everyday home cooking – refined in technique but rooted in fresh, natural ingredients and an unfussy, forest-farm-garden-to-table philosophy.
TL;DR
- Danish chef, cookbook author, food writer and stylist, based in Copenhagen
- Trained in London, Paris and Norway, and worked for Pierre Koffmann and Gordon Ramsay
- A former gastronomic adviser to Claus Meyer and an early adviser to Noma
- Head chef at Christiansborg, the Danish Parliament
- Author of cookbooks including Cook: Natural Flavours from a Nordic Kitchen
Mikkel Karstad key facts
| Based in | Copenhagen, Denmark |
| Nationality | Danish |
| Roles | Chef, author, food writer and stylist |
| Trained at | Tante Claire (London), Bagatelle (Paris) |
| Known for | Simple, seasonal Nordic cooking |
Training and the New Nordic years
Karstad trained in a series of demanding kitchens – Tante Claire in London, Bagatelle in Paris and Kommandanten in Norway – and worked in London for Pierre Koffmann and Gordon Ramsay. Back in Denmark he became closely involved in the movement that transformed Nordic food in the early 2000s, serving as a gastronomic adviser to Claus Meyer and as one of the early advisers to Noma. That places him near the centre of the network of chefs who redefined Danish cuisine.
Chef, writer and stylist
Alongside his cooking, Karstad has built an equally significant career in food media. He is the head chef at Christiansborg, the seat of the Danish Parliament, and a prolific food writer and stylist, responsible for the look of numerous Danish cookbooks – including Claus Meyer’s monumental Almanak – and a regular contributor to magazines. His own cookbooks, among them Cook: Natural Flavours from a Nordic Kitchen, and his blog have earned him a wide following.
Signature style
Karstad champions simple cooking techniques and fresh ingredients – from forest, farm and garden – that let the true flavour of each component shine. His food is seasonal, natural and quietly elegant, and his photography and writing carry the same pared-back, light-filled aesthetic. It is Nordic home cooking elevated by a professional’s eye.
Mikkel Karstad in context
Karstad is part of the circle that built New Nordic cuisine, closely tied to Claus Meyer and to the early Noma of Rene Redzepi.
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Mikkel Karstad FAQ
Who is Mikkel Karstad?
A Danish chef, cookbook author, food writer and stylist based in Copenhagen.
What is his connection to New Nordic cuisine?
He advised Claus Meyer and was an early adviser to Noma during the movement’s rise.
Where does he cook?
He is head chef at Christiansborg, the Danish Parliament.
Has he written cookbooks?
Yes – including Cook: Natural Flavours from a Nordic Kitchen.
What is his style?
Simple, seasonal, ingredient-led Nordic cooking.
