Ryan Rodgers comes from a small town in Ontario, Canada where he started his culinary journey on a farm. That influence, of nature and understanding produce, raising, slaughtering and cooking animals, has stuck with him. After training at some of Canada’s most prestigious restaurants, Eigensinn Farm and Langdon Hall, Ryan moved to London to work with Nuno Mendes at Viajante.
He then quickly rose to sous chef at Mielcke & Hurtigkarl. There, Ryan explores some of the cooking he loves most: smoking, the freshest raw ingredients, and finding new uses for old things.
A dynamic up and comer, Ryan is not afraid to push the ambition of himself and the restaurant.
Restaurant Mielcke & Hurtigkarl, one of the top rated restaurants in Copenhagen, is located in The Royal Horticultural Gardens. The style is indescribable but unmistakable.