Rasmus Kofoed

Rasmus Kofoed trained at Rudolf Steiner schools and Hotel D’Angleterre, building a foundation in hospitality craft shaped by structure and attention. He later worked at Scholteshof in Belgium before returning to Copenhagen, where he became head chef at various top restaurants. His career reflects a sequence of kitchens and institutions that valued technique, service, and control. He also served as captain of the Danish national chef team at the Bocuse d'Or, working in a format where timing, clarity, and execution are judged under pressure, and later as honorary judge at the same competition. Since 2007, Kofoed has been head chef and co-owner of Geranium in Copenhagen. At the restaurant, he has developed a precise and elegant cooking language shaped by lightness, balance, concentration, and beauty without excess. His current work is defined by New Nordic, creative, plant-based, and meat-free fine dining. Under his direction, the kitchen builds around local and biodynamic products in innovative, playful dishes designed to engage all the senses. The absence of meat acts as a technical constraint, placing greater emphasis on vegetables, grains, herbs, flowers, fruits, seasoning, texture, and timing. The cooking is described through finely balanced dishes with pure, precise flavours, extraordinarily aesthetic presentation, modern cooking techniques, and organically grown ingredients. Geranium’s approach is grounded in control that does not call attention to itself. The aim is not display alone, but sequence, sensation, and proportion. Kofoed has described the restaurant as creating meals involving all the senses, with a lucid, light, and dynamic kitchen built through repetition, correction, and a stable point of view. Season and place also shape the work. The surrounding park functions as source material for atmosphere and reference, and the restaurant’s dessert is presented in seasonal versions inspired by what Kofoed sees and feels there. In this way, the menu connects fine dining to the immediate environment while keeping playfulness in balance with exact control. Kofoed’s signature dishes include rhubarb dessert with spring flowers. His recognition reflects the continued development of Geranium over time. The restaurant received one MICHELIN star in 2012, two MICHELIN stars in 2013, and three MICHELIN stars in 2016. It also received the Art of Hospitality Award in 2018, the MICHELIN Nordic Countries Chef Mentor Award in 2020, and The World’s Best Restaurant in 2022.