Portrait of Søren Selin
i. Biography
Søren Selin has built his name at a|o|c in Copenhagen, Denmark, where he serves as head chef and sets the restaurant’s plate with a calm, deliberate hand. The work sits within New Nordic cuisine, but the more useful description is his own: “Thoughtful – I think a lot before I cook.” That measured approach carries through the full process, from first idea to final placement.
The Essentials Cooking was not an early career choice for Selin, even though food had always been present as something he valued. “I have always been in love with food, but I decided quite late to pursue cooking as a career.” That later commitment seems to have sharpened his intent rather than softened it. In the kitchen, the starting point is not abstraction but season, texture, and change. “My main inspiration comes from nature, the changing of the seasons.” That attention to what happens outside the kitchen gives his food a clear sense of place, as if each dish is tuned to weather, light, and timing. Selin wants a plate to do more than satisfy hunger or deliver flavor. It should register visually first, then follow through in the mouth: “I want my dishes not only to be delicious, but also optically beautiful and surprising.” The result is a style defined by restraint, precision, and close attention to form.
Signature
Selin’s signature dishes show that approach in direct, workable combinations. Baked onion with caviar & elderflower uses a familiar base and sets it against sweetness and salinity. Charred Jerusalem artichoke with caramel and hazelnut, and the Burnt Jerusalem artichoke dish with hazelnuts, point to a steady interest in smoke, depth, and the earthy range of vegetables pushed by fire. BBQ with plaice brings a more elemental register, while Mackerel with wasabi and apple moves between sharpness, freshness, and richness without losing balance. Taken together, these dishes describe a chef working toward clarity rather than excess. Flavor is built with attention, then presented with visual control. The food feels composed rather than simply assembled, with each element given room to read. In Selin’s hands, New Nordic cuisine becomes a method of looking: season-aware, open to surprise, and grounded in thought.
In Their Words “I want my dishes not only to be delicious, but also optically beautiful and surprising.” “My main inspiration comes from nature, the changing of the seasons.”
FAQ What is Søren Selin's current role? Søren Selin is Chef. What is Søren Selin known for? New Nordic cuisine. What recognition has Søren Selin received? AOC received its second Michelin star in 2015.
