Rasmus Kofoed

Career Arc

Training in hospitality craft needs both structure and attention. In Rasmus Kofoed’s case, that foundation came through Rudolf Steiner schools and Hotel D’Angleterre, followed by work outside Denmark at Scholteshof in Belgium and then a return to Copenhagen, Denmark, where he became head chef at various top restaurants. The throughline is not a single style claim, but a sequence of kitchens and institutions that placed technique, service, and control before authorship. Competition work tests mise en place under public pressure. As captain at Danish national chef team at the Bocuse d'Or (2007–2007), Kofoed worked in a format where timing, clarity, and execution are judged in real time. His later role as honorary judge at Bocuse d'Or (2013–2013) placed him on the other side of the same discipline: assessing the standards he had previously had to meet. Long-term restaurant craft is built through repetition, correction, and a stable point of view. As head chef and co-owner of Geranium (since 2007), Kofoed has used the Copenhagen restaurant as the primary site for a precise, elegant cooking language shaped by lightness, balance, concentration, and beauty without excess.

The Practice Today

New Nordic, creative, plant-based and meat-free fine dining defines Kofoed’s current work. Under his direction, the kitchen builds around local and biodynamic products in innovative, playful dishes that engage all the senses. The absence of meat is treated as a working constraint with technical consequences: more pressure on vegetables, grains, herbs, flowers, fruits, seasoning, texture, and timing. A lucid, light and dynamic kitchen depends on control that does not announce itself. Its stated mission is to create meals involving all the senses, and the cooking is described through finely balanced dishes with pure, precise flavours, extraordinarily aesthetic presentation, modern cooking techniques, and organically grown ingredients. The plate work is exacting, but the target is not display alone; it is sequence, sensation, and proportion. Season and place are part of the restaurant’s working material. Kofoed has called it “One of my favorite dishes at Geranium.” He has also said, “And the dessert here is the inspiration from the park. What I see and feel in the park that's around the restaurant.” The surrounding park functions as source material for atmosphere and reference, and the dish is always on the menu in seasonal versions. The plant-based and meat-free direction sharpens the fine-dining vocabulary. Local and biodynamic products carry the weight usually assigned to luxury ingredients, while playfulness is held against exact control. Refinement here sits in calibration: flavour, form, movement, temperature, and the sensory order of the meal.

Career - head chef and co-owner — Geranium, Copenhagen, Denmark (2007–present) - Chef — Scholteshof, Belgium - head chef — various top restaurants, Copenhagen, Denmark - captain — Danish national chef team at the Bocuse d'Or (2007–2007) - honorary judge — Bocuse d'Or (2013–2013) Education: Rudolf Steiner schools; Hotel D’Angleterre

Signature

Signature dishes include Rhubarb dessert with spring flowers.

Acclaim

Rasmus Kofoed has received The World’s 50 Best Restaurants: The World’s Best Restaurant for Geranium (2022). Rasmus's honors include The World's Best Restaurant for Geranium (2022), MICHELIN Nordic Countries Chef Mentor Award (2020), Three MICHELIN Stars for Geranium (2016), Two MICHELIN Stars for Geranium (2013), One MICHELIN Star for Geranium (2012), and Art of Hospitality Award for Geranium (2018). The recognition charts sustained restaurant development rather than a single award cycle. One MICHELIN Star for Geranium (2012), Two MICHELIN Stars for Geranium (2013), and Three MICHELIN Stars for Geranium (2016) mark Geranium’s MICHELIN progression; Art of Hospitality Award for Geranium (2018) recognizes the experience beyond the plate. MICHELIN Nordic Countries Chef Mentor