Chef Ronny Emborg of Atera - Biography

New York, NY

September 2016

Danish Chef Ronny Emborg trained at the Molskroen Hotel and Restaurant in 2000 and quickly received recognition by earning “The Culinary Star of Europe” in 2002. While working for Queen Margaret II of Denmark, Emborg was head-hunted by one of country’s top restaurants, Michelin-starred Marchal at the Hotel d’Angleterre.

Making a name in “sensorial cuisine,” a gastronomic style that engages all the senses, Emborg has spent time in some of the most prestigious kitchens on the international scene, including El Bulli, Mugaritz, and PrĂ©misse (Copenhagen). In 2007, he was named “Chef of the Year” in Denmark, after which he was hired as head chef at restaurant AOC, housed in a former 17th century wine cellar in the heart of the Danish capital. It was there that his creative talent truly came to the fore with Emborg exploring the possibilities of molecular gastronomy and earning his first Michelin star. 

After this experience, he returned to the Hotel d’Angleterre as executive chef and published his own book entitled The Wizard’s Cookbook, featuring 112 recipes, along with insight into Nordic avant-garde cuisine. The stunning photographs in the book were taken by fellow Dane, photographer Signe Birck.

From 2015, Emborg has held the post of executive chef at tasting menu temple Atera in New York City, where he continues to dive deep into the sensations of cooking and eating.