Samuel Nutter is a British chef and co-founder of a celebrated Copenhagen restaurant, best known for BROR in Copenhagen, which he co-founded with fellow Noma alumnus Victor Wagman.
Simple, produce-driven Nordic cooking using the best seasonal ingredients with a nose-to-tail sensibility. This profile looks at Samuel’s background, career and signature approach.
TL;DR
- British
- Known for BROR in Copenhagen, which he co-founded with fellow Noma alumnus Victor Wagman
- BROR, meaning brother, was built on the friendship between the two co-owners.
- He and Wagman are also linked to the Rodder and Vin wine bar in Norrebro.
- Simple, produce-driven Nordic cooking using the best seasonal ingredients with a nose-to-tail sensibility.
Samuel Nutter key facts
| Name | Samuel Nutter |
| Nationality / origin | British |
| Known for | BROR in Copenhagen, which he co-founded with fellow Noma alumnus Victor Wagman |
| Location | Copenhagen, Denmark |
| Style | Simple, produce-driven Nordic cooking using the best seasonal ingredients with a nose-to-tail sensibility. |
Background and career
He co-founded BROR with Victor Wagman, both former sous chefs at Noma. BROR, meaning brother, was built on the friendship between the two co-owners.
Recognition and legacy
BROR received Michelin’s Bib Gourmand in 2014, 2015 and 2016. He and Wagman are also linked to the Rodder and Vin wine bar in Norrebro.
Signature style
Simple, produce-driven Nordic cooking using the best seasonal ingredients with a nose-to-tail sensibility. It is an approach that has made Samuel a distinctive figure in the food world.
Samuel in context
Samuel Nutter is one of the chefs featured on Pickup Table 4, alongside Jakob de Neergaard and Jesper Boelskifte.
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Samuel Nutter FAQ
Who is Samuel Nutter?
A British chef and co-founder of a celebrated Copenhagen restaurant.
Where is Samuel based?
Copenhagen, Denmark.
What is Samuel known for?
BROR in Copenhagen, which he co-founded with fellow Noma alumnus Victor Wagman.
What is a notable fact about Samuel?
He co-founded BROR with Victor Wagman, both former sous chefs at Noma.
What is Samuel’s style?
Simple, produce-driven Nordic cooking using the best seasonal ingredients with a nose-to-tail sensibility.
