Ronny Emborg is a Danish chef who has built an international career at the highest level of fine dining, best known as the long-time executive chef of the two-Michelin-star restaurant Atera in New York. Trained in Denmark and shaped by time with some of the world’s most influential chefs, he is known for a theatrical, sensory approach to tasting-menu cooking that engages all the senses.
Emborg combines rigorous Nordic technique with a strong sense of showmanship and emotion, treating a meal as an immersive experience rather than simply a sequence of dishes.
TL;DR
- Danish chef, born December 1982
- Trained in Denmark and assisted Ferran Adria and Rasmus Kofoed
- Won a Michelin star as executive chef of Restaurant AOC in Copenhagen (2010)
- Executive chef of the two-Michelin-star Atera in New York since 2015
- Known for his sensory, all-the-senses approach to fine dining
Ronny Emborg key facts
| Born | December 1982, Denmark |
| Nationality | Danish |
| Defining restaurant | Atera, New York |
| Michelin | Star at AOC; two stars at Atera |
| Concept | The Sensory Kitchen |
From Molskroen to the world’s kitchens
Ronny Emborg began his training in 2000 at Molskroen, a hotel and restaurant on the Danish coast at Ebeltoft. His early career included a striking posting aboard the royal yacht Dannebrog and a move to Copenhagen’s grand Hotel d’Angleterre. Along the way he worked as an assistant to Ferran Adria at the legendary elBulli and to Rasmus Kofoed at Geranium – experiences that connected him to both the Spanish avant-garde and the pinnacle of New Nordic cooking.
AOC, Copenhagen and New York
By 2009 Emborg was executive chef at Restaurant AOC in Copenhagen, earning his first Michelin star in 2010, and he also held an executive role at the Hotel d’Angleterre. In 2015 he moved to New York to take over the kitchen at Atera, a tasting-menu restaurant in Tribeca, where he has maintained two Michelin stars – establishing himself as one of the leading Danish chefs working internationally.
The Sensory Kitchen
Emborg is known for a concept he calls The Sensory Kitchen, in which a meal is designed to engage sight, sound, smell and taste together, turning dinner into a multi-sensory performance. It reflects his belief that fine dining should be as much about emotion and experience as about flavour, and it has become his signature as a chef and author.
Signature style
Emborg’s cooking is technically precise and visually striking, drawing on his Nordic training and his time with avant-garde masters. He builds tasting menus that surprise and move the diner, using presentation, aroma and even sound to heighten each course – an approach that has made Atera a destination for adventurous eaters in New York.
Ronny Emborg in context
Emborg is one of the Danish chefs who have carried Nordic fine dining abroad, shaped by his work with Rasmus Kofoed at Geranium and part of the wider Copenhagen tradition alongside chefs like Soren Selin.
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Ronny Emborg FAQ
Who is Ronny Emborg?
A Danish chef, best known as the executive chef of the two-Michelin-star restaurant Atera in New York.
Where did he train?
In Denmark, with experience assisting Ferran Adria and Rasmus Kofoed.
What Michelin recognition does he have?
A star at Restaurant AOC in Copenhagen and two stars at Atera.
What is The Sensory Kitchen?
His concept of dining that engages sight, sound, smell and taste together.
Where is he from?
Denmark, where his career began before he moved to New York.
