Thorsten Schmidt

The Climb

Training in Bremen, Germany and France gave Thorsten Schmidt the technical base that later carried into service at Malling & Schmidt in Skagen, Denmark. That early formation matters in the way the work reads: disciplined, mobile, and built through kitchens that demanded consistency before visibility. From 2017, chef and restaurateur at Barr in Copenhagen, Denmark has been the position through which Thorsten Schmidt has held a steadier public profile. The role asks for control rather than display, and for a restaurant language that can stay familiar while still being handled with enough precision to feel deliberate.

Today

The current role is chef at Barr. At Barr, he said: “We will serve familiar foods in the best way we can, building on the last decade’s gastronomic development in Copenhagen.” That line places the work in plain terms: familiar food, well made, and set against the recent development of Copenhagen dining. At Barr, Thorsten Schmidt’s approach favors clarity over novelty, with the emphasis on execution, restraint, and the value of recognizable dishes handled with care.

Career - chef — Malling & Schmidt, Skagen, Denmark - chef and restaurateur — Barr, Copenhagen, Denmark (from 2017) Education: Bremen, Germany; France

Signature

Thorsten's signature dishes include frikadeller, schnitzel, hot-smoked salmon, oak bark ice cream, and Rusty nails. These dishes map the range of his kitchen language. Frikadeller and schnitzel sit in the register of familiar regional cooking; hot-smoked salmon adds a measured smoke note; oak bark ice cream and Rusty nails bring a more unusual edge without breaking the overall discipline of the menu.

In Their Words “We want to carry on the spirit of experimentation and knowledge, serving our versions of traditional dishes, along with a great selection of beers and aquavit from this extraordinary area.” “At Barr, we will serve familiar foods in the best way we can, building on the last decade’s gastronomic development in Copenhagen.” Read together, the comments describe a kitchen that works from tradition but does not treat tradition as fixed. The point is not reinvention for its own sake; it is versioning, selection, and the framing of food alongside beers and aquavit from the region.

Recognition

His recognized dish is oak bark ice cream, served with salted shavings, from Malling & Schmidt in Skagen. The recognition sits on contrast: coolness against salt, earthiness against sharpness. Oak bark ice cream, served with salted shavings, is the kind of plate that marks a kitchen by its exactness rather than its volume, and it remains one of the clearest signals of Thorsten Schmidt’s hand at Malling & Schmidt in Skagen.

FAQ What is Thorsten Schmidt's current role? As of 2026, Thorsten Schmidt is Chef. Where did Thorsten Schmidt train or study? Thorsten Schmidt trained at Bremen, Germany and France.