Eric Kragh Vildgaard is a Danish chef who changed his life through cooking. Jordnær, the restaurant he runs with his wife Tina, has earned two Michelin stars in just three years. His journey is an example of resilience and talent, combining Nordic tradition with Japanese influences.
Eric Vildgaard grew up in difficult circumstances in Denmark, influenced by gangs and involved in criminal activities during his youth. However, his life took a decisive turn when he discovered his true calling by working as a chef on a cruise ship for troubled youth.
After several professional experiences in restaurants such as Noma, Sollerod Kro and Almanak, he met Tina, who became his biggest support and partner in this groundbreaking project. In 2017, the couple opened Jordnær in a hotel on the outskirts of Copenhagen. Despite limited initial resources, the quality quickly caught the attention of food critics, and they managed to earn two Michelin stars in just three years.
The restaurant's name, which means "earth to earth" in danish, reflects his philosophy of sustainable cuisine based on local and seasonal ingredients, but with an innovative twist that combines nordic and japanese influences.
His third Michelin star came in 2024, solidifying Vildgaard's position among the world's greatest chefs. Some of his dishes have become timeless classics, such as turbot with truffle, chopped lobster and yuzu kosho, the latter reflecting his desire for perfection and respect for the raw materials.
