Chef
Rasmus Lund Jonasson
- Discipline
- Chef
Portrait of Rasmus Lund Jonasson
i. Biography
Executive Chef at Frank in Copenhagen, Rasmus Lund Jonasson is a Danish chef whose profile is built from self-started work, time in Italy and New York, and a return to the west side of Copenhagen. The shape of the career is clear: early initiative, long stretches abroad, then work set back into the Danish context that marked him before. The result is a chef with two current kitchens and a past that still informs both.
The Climb
Early on, the trade took form through ownership and startup work: Rasmus Lund Jonasson served as ejer og stifter at Kanyle Massakren I/S (2012). The brief span still matters, because it shows a chef building a route into the profession on his own terms rather than waiting for an established path to open. From there, the work broadened into multiple roles and locations. Today, Rasmus Lund Jonasson is Head Chef of Espehus Kro and Executive Chef of Frank, holding responsibility across Rødovre and Copenhagen at once. That dual set of posts says something practical about the career: one kitchen rooted in a local setting, the other in the capital, each demanding its own pace and standard.
Today
Jonasson holds the current Head Chef role at Espehus Kro. He also holds the current Executive Chef title at Frank in Copenhagen. Those two posts place the present tense of his career in two kitchens: one in Rødovre and one in the capital. The arrangement feels emblematic of his broader journey, not a single straight line, but a span of experience that now meets the present in two distinct settings.
Career - Head Chef, Espehus Kro - Executive Chef, Frank, Copenhagen, Denmark - Ejer og Stifter, Kanyle Massakren I/S (2012)
Recognition
At Frank in Copenhagen, Rasmus Lund Jonasson’s cooking is described through a Modern Scandinavian bistro frame with a French-oriented, wine-forward register. The emphasis sits on seasonality and locality, with execution kept precise and the overall tone anchored in French bistro structure. Taken together, those details place Jonasson in a current of chefs whose work is defined less by display than by control, and by a set of references that runs from Italy and New York back to Copenhagen and Rødovre.
FAQ What is Rasmus Lund Jonasson's current role? Rasmus Lund Jonasson is Executive Chef. Where did Rasmus Lund Jonasson work before? Rasmus Lund Jonasson's earlier career included Kanyle Massakren I/S. What is Rasmus Lund Jonasson known for? Modern Scandinavian bistro cooking and a wine-forward French-oriented approach at Frank.
