"The wholeness of where we are and what you want... that's what you get when you bring me in. And then you get my energy - I can't really tone it down that much."

So says Casper Sobczyk, who through his impressive career has learned to appreciate the whole. From the food on the plate to the surroundings to the story behind it. It all comes into play when you talk about a good meal.

Sobczyk's CV is extraordinary. You may already know him from Go' morgen Danmark on TV 2 or as the inventor of the smørbøffen?
It was the butter patty that made Sobczyk world famous. When he came up with the idea of wrapping a steak in two kilos of butter and letting it mature for several months, it resonated around the world.

Sobczyk is known as assistant chef at Restaurant Alchemist, head chef at Restaurant Søren K in The Black Diamond, at Marienlyst Strandhotel in Helsingør and at Madkastellet in Copenhagen Zoo, including Restaurant PanPan, Restaurant Folk and Café Botanika. In all cases with overwhelming success, with Restaurant PanPan recently being named the best family restaurant in Denmark.

The repertoire ranges from high-end to the more popular, and it is precisely this range that makes Sobczyk and his kitchen unique.

In addition to all this, Sobczyk can boast the title of author of the new cookbook 'Vintermad'. A cookbook that is based on using everything you have and reusing ingredients in a way that you don't feel like you're eating leftovers. For Casper, food waste and sustainability are important.

Casper is ambitious and authentic in his food as well as in his relationship with his guests.

"I don't compromise. I would never buy a steak from a butcher and put it on my menu without having tasted it more than ten times.
If it's not good enough for me, it's not good enough for my guests."