Jack Cramer

Chef Jack Cramer operates a largely 'dogma-free' kitchen at Okê, where the primary focus is on sourcing the finest ingredients from both local purveyors and distant lands. His approach is rooted in creatively and tastefully combining these exceptional raw materials, rather than adhering to rigid culinary doctrines. A cornerstone of Cramer's philosophy is the importance of global culinary exposure and continuous learning, not just for himself but for his entire team. He believes it is crucial for his staff to venture out and experience other kitchens, drawing inspiration from renowned establishments such as the three-Michelin-starred Maaemo in Oslo and Restaurant Coordenades in Spain, much as he did in his formative years. These experiences, he posits, are among the most significant for professional development and fuel a constant evolution of their craft. His work is characterized by an effervescent energy and creativity, underscored by the principle that nothing should ever be done half-heartedly. Cramer's ambition drives a dedication to both the meticulous details and the overarching gastronomic experience. He emphasizes fostering an environment where colleagues elevate each other's skills, ensuring the consistent development of quality and exquisite taste, all stemming from deep passion and professional pride. Chef Cramer's technical mastery is distinctly shaped by a profound Asian influence, born from a backpacking journey to Hong Kong two decades ago and a clear fascination with Japan, ignited by his time in Kyoto. This fusion manifests in a style that is both innovative and deeply flavorful, employing techniques that celebrate the essence of ingredients while introducing intriguing spice profiles. His legendary 'Hong Kong crab' dish, later refined as 'Kongekrabbe – Grøn mango – Shichi-mi tōgarash' (King crab – Green mango – Shichi-mi tōgarash), is a testament to this influence. The dish features grilled king crab, meticulously picked and served in a deep plate alongside chawanmushi (Japanese savory custard), a warm salad of unripe green mango, and crispy roasted panko. It is dramatically finished tableside with a rich crab bisque sauce, expertly seasoned with coriander, dill, and a seven-spice blend including cinnamon, nutmeg, allspice, and fenugreek seeds, designed to deliver "masser af saft og kraft" (lots of juice and power). Other notable signature creations include the 'Kammusling & ”klorofyl”' (Scallop & "chlorophyll"), a unique spring dish, and 'Kushiyaki med havtaske & Karl johan' (Kushiyaki with monkfish & porcini), which further showcases his Japanese inspiration. Cramer’s plating and overall approach prioritize both meticulous detail and the holistic guest experience, ensuring each dish is a complete journey for the senses.

Career

• Køkkenchef at Brøndums Hotel, Skagen
• Executive Head Chef at Okê, Skagen