Kasper Christensen - Nordic Dining

Kasper Christensen

Almost 3 decades in the restaurant industry has honed Kasper into a seasoned and highly sought after culinary expert.

Kasper worked with renowned chefs like Peter Gilmore at Quay, Serge Dansereau at The Bathers’ Pavilion and René Redzepi at the Noma pop-up in Sydney, as well as leading the kitchen teams at Sydney Opera House as executive chef.

Over 25 years working in some of the world’s finest restaurants.

Our celebrated & award winning chef Kasper Christensen delivers a highly creative and delicious offering for all occasions.

We have amazing relationships with export quality producers and only use the finest seasonal ingredients.

Kasper has worked in some of Sydney’s best kitchens, and currently operates his own boutique private catering company Nordic Dining.

Throughout his career, Kasper has worked in a range of different kitchens in Denmark, France and Australia. He landed in Sydney in 2005 for a short visit, but his passion for native cuisine and educating younger generations of chefs have made him establish his career path down under.

History & Experience

Kasper’s culinary adventure started many years ago in a fishing village in the very north of Denmark. Upon completing his culinary degree, he joined the national military service as a chef on the Royal Yacht and was left in charge of cooking for the Royal family whenever they attended the grand ship.

As the Yacht would travel around Europe, Kasper would visit the local markets to buy his produce, often accompanied by the late Prince Henrik who grew up in France and was eager to introduce him to French cuisine. This engagement turned out to be a turning point in his career, and after working a few years in some of the top restaurants in Denmark, he was inspired to return to French cuisine.

That’s why Monaco turned out to be Kasper’s next destination in his journey as a chef where he worked at a few of the Michelin starred restaurants and as a private chef for members of the Monegasque royal family.

After a couple of extremely intense years in France, he decided to move to Australia and join Peter Gilmore’s brigade at the Quay Restaurant where he stayed for five years, rising to the rank of senior sous chef.

The birth of his first child has made Kasper re-prioritise his life and step away from the restaurant kitchen to share his passion with young generations of chefs as a teacher at the famous culinary institution Le Cordon Bleu.

The quality of local produce, seasonality, the simplicity of flavours, textures and colours remain the crucial values of his food philosophy.

In recent years, he has remained in touch with and been at the forefront of current restaurant trends, which resulted in joining the Noma Australia team in 2015. This vast experience has helped him shape his own catering company “Nordic Dining’, where he summoned inspiration from the Nordic food philosophy of quality, seasonality and sustainability.

It was soon after getting ‘Nordic Dining’ up and running that Kasper decided to get back to Sydney’s culinary scene holding positions of Group Executive Chef, for Applejack Hospitality and for Ovolo Hotels where he had the pleasure of working with the world-famous vegan chef Matthew Kenny when opening Alibi Bar at Ovolo Woolloomooloo.

Most recently, Kasper Christensen was leading the kitchen teams at the Sydney Opera House as Executive Chef, where he’s able to draw great benefits to his culinary background.
The quality of local produce, seasonality, the simplicity of flavours, textures and colours remain the crucial values of his food philosophy.

Currently Kasper operates Nordic Dining, an exclusive private events company that offers fine dining service and quality in the comfort of your own home, virtual and face to face cooking classes, foraging classes and business consulting.

Nordic Dining’s food manifest is based upon a great focus on foraged and locally sourced produce, highlighting modern and traditional methods of cookery while letting the produce shine and tell it’s own story.

Licences & Qualifications

NSW Food Supervisor Certification

Diploma in Hospitality

Certificate 4 in commercial cookery

Certificate 4 in Training and assessment

NSW RSA Certification

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