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The Future of Food with Matt Orlando of Restaurant Amass

  • Books & Company 1 Sofievej Hellerup, 2900 Denmark (map)
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EVENT COST: 50 DKK. Click the button below to save your place for this exciting event.

We are absolutely thrilled to be welcoming Matt Orlando, former Noma head chef, now chef and owner of Amass, to an evening of inspiration and new ideas. The theme for the evening’s talk is The Future of Food.

Aside from serving incredibly beautiful and delicious food, Matt and his team take pride in the fact that 90% - 100% of their food and beverages are organic and free of pesticides and that nearly 95% of the products used are sourced locally, minimizing ingredient waste and saving water. RSVP today to save your place for this special event. 

About Matt Orlando:

As chef and owner of Amass, Matt Orlando started his cooking career in San Diego, California. Starting at the age of 15, Matt worked his way up through the ranks of restaurants, beginning with setting up the salad bar at San Diego’s Chart House. Only until Matt started working for Francis Perrot at Fairbanks Ranch in San Diego did he realize that he wanted to pursue his career at a much higher level. In 2001 Matt took a chance and moved to New York City, where he worked both at Aureole and Le Bernardin, before heading to the UK to work at Le Manoir aux Quat’Saisons and The Fat Duck. Matt’s tenure at The Fat Duck gave him the opportunity to meet René Redzepi, the owner and chef of the critically acclaimed Noma in Copenhagen, Denmark. This surprise meeting led to a two-year Sous Chef position, before Matt returned to New York City to take another Sous Chef position at Thomas Keller’s Michelin three-starred restaurant, Per Se. Matt traveled to Copenhagen in 2010 to be Noma’s first Chef de Cuisine for two-and-a-half years before he left to pursue his own dream of opening Amass in July 2013. (bio from restaurantamass.com)

About Amass 

Amass, the restaurant headed by former Noma Head Chef, Matthew Orlando, serves contemporary cuisine sourced from local farms and regional purveyors as well as the 600 square meter garden situated directly in front of the dining room. The menu will be comprised of composed dishes and will be driven and inspired by what the farmers and purveyors offer on a daily basis. Located at the historic Burmeister and Wain shipyards on Refshaleøen, the 736 square meter loft-style restaurant features unobstructed harbor views of the Little Mermaid. Filled with natural light, the dining space allows for a seamless view of all aspects of the restaurant, from the kitchen to the Private Loft Dining Room. The restaurant has space for 70 diners and up to 16 in the Private Dining Room, located just above the main dining room. Amass opened the 17th of July, 2013 (text and photos courtesy of restaurantamass.com)

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