Chef Mads Menu

Dine with a Michelin-starred Danish Chef

Take a behind-the-scenes look into the world of foraging and no-waste cuisine

Take a behind-the-scenes look into the world of foraging and no-waste cuisine

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The Experience

Accompany Chef Mads on a foraging expedition to learn how to spot not just what’s edible, but what’s wildly delicious. The immersive dining experience showcases sea foraging and a custom multi-course meal built around Chef's fire and ice concept served wherever you like, from dinner in our Cocina del Mar dining room, or La Palapa Restaurant, to a private residence, or under a palapa.


Chef Mads Portrait

Meet Chef Mads Refslund

Mads Refslund is a Danish chef living in New York City and an advocate for New Nordic cuisine / terroir based kitchen. He just came out with his first cookbook about how we can turn waste food into treasure. Autumn of 2020 he will open his first New York based restaurant with the concept of fire and ice. In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer he co-founded Noma, which would go on to receive 2 Michelin Stars and was four times ranked the best restaurant in the world by Restaurant Magazine (2010, 2011, 2012, and 2014).

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