Head Chef and Co-owner, Kadeau Bornholm & Copenhagen
The backbone of Kadeau’s cuisine is the nature of Bornholm – the wild as well as the cultivated. Caring for traditions, yet strive to renew. The approach is ambitious and thorough, yet always playful and ever exploring. The cuisine is regional, yet inspired by the world. The kitchen follows the rhythm of the year and the cycle of the seasons, with intense focus on nature’s changing supply, preserving as much as possible, to be able to serve the terroir of Bornholm throughout the year.
Nicolai was born and raised on the Baltic island of Bornholm. He comes from a family of butchers, fishermen and fish smokers, and was brought up with great respect for nature, and homegrown produce.
He opened Kadeau Bornholm in 2007 with lifelong friends Rasmus, and Magnus. They opened the satellite, Kadeau Copenhagen, in 2011 which has been based on the current location in Christianshavn since November 2015.
Both restaurants hold 1 star in the Michelin Guide.