1 / 4
Daniel M.
15+ years of experienceSous vide cooking
1 menu
Member since 2017
Lives in Hillerød
About the chef
Since 2007, I have been a trained chef from the Novo Nordisk Course Center Hvidøre / The Marriott Copenhagen.
I use sous vide for most of my cooking, as I believe it preserves both flavor and strength as well as juice and vitamins.
My wife makes large fondant cakes, and together we make lots of delicious food. We don't leave until everything is in order, and you and your party are satisfied.
I use sous vide for most of my cooking, as I believe it preserves both flavor and strength as well as juice and vitamins.
My wife makes large fondant cakes, and together we make lots of delicious food. We don't leave until everything is in order, and you and your party are satisfied.
Resume
Novo Nordisk , Chef Apprentice
Marriott Hotel , Chef
Send a message to the chef if you have any questions or for inspiration for your event.
Practical
Meeting time
The chef arrives at the agreed location 1 hour before mealtime unless otherwise agreed.
Payment
We charge the money 14 days before the dinner.
Cancellation Policy
Full refund for cancellations up to 7 days before your event.
Read our cancellation policy
Always Communicate Through ChefMe
To protect your home and your dinner, always communicate and pay through ChefMe. Learn more about our security.