Will King-Smith

The Path

A series of demanding Copenhagen kitchens shaped Will King-Smith’s approach, with each stop reinforcing a different part of the craft. As sous chef at Mielcke and Hurtigkarl in Copenhagen, he worked in a setting that demanded detail and composure. That was followed by Geranium in Copenhagen, first as assistant head chef and then as head chef at Geranium in Copenhagen (until 2015), roles that would have required command of pace, structure, and the discipline of running service. The current spread of work points to a chef applying one set of habits across different formats. Will at the Bridge (since 2019), Goldfinch (since 2022), and Kinyobi (since 2025) all sit inside the same way of thinking: technique first, hospitality always, and flavor kept direct.

The Work Today

At Goldfinch in Copenhagen, where King-Smith is chef and partner and holds the current role of head chef, the cooking stays casual in tone but exacting in standard. The menu moves through dumplings, noodles, and traditional Cantonese dishes, keeping the range broad while still landing with clarity. It is comfort food, but handled with care. Cantonese food sits at the center of the work, within the wider frame of Chinese cuisine. King-Smith’s method is to keep refinement and ease in the same lane: technique is used to support bold, social flavors rather than soften them. The result is food that aims for brightness, coherence, and direct impact. King-Smith has described the aim plainly: “I really want to emphasize the purity of flavor in each ingredient — dishes that make guests want to come back and experience them again.” Return is the key idea there. The cooking is built less around a single moment than around the kind of impression that stays with a guest after the meal. Across Goldfinch, Will at the Bridge (since 2019), and Kinyobi (since 2025), the throughline is consistent: Chinese cooking shaped by technique, ingredient focus, and a straightforward sense of hospitality.

In Their Words “I really want to emphasize the purity of flavor in each ingredient — dishes that make guests want to come back and experience them again.”

Acclaim

The clearest markers of King-Smith’s standing are the roles themselves: founder and operator of Will at the Bridge in 2019, and chef and partner at Goldfinch in Copenhagen.