Jonathan K. Berntsen

Chef Jonathan K. Berntsen's culinary philosophy is deeply rooted in the concept of perfect symbiosis between food and wine, a principle he considers foundational to The Samuel's identity. He possesses a "nerdy approach" to food and wine, often selecting the wine first and then crafting dishes to complement it, believing that while food can be adapted, a wine's character is immutable. This unwavering commitment to pairing has earned him international accolades, including multiple wins at the prestigious Copa Jerez competition, where he showcased his prowess as both chef and sommelier. His ethos revolves around using "luxurious raw materials" and upholding a "super classic" style, influenced by his French background and broader southern European kitchens. While not strictly adhering to the "New Nordic" label, Berntsen consciously incorporates its sustainability principles, prioritizing fresh, seasonal, and local ingredients, exemplified by his preference for Danish seafood over imported alternatives. He believes in respecting the inherent quality of a product, stating that if you have the best ingredient, "you don’t need to do too much to it," aiming for a "clean experience" where the natural flavors are paramount. Beyond the plate, Berntsen is passionate about the complete dining journey. This extends to sourcing an extensive, meticulously curated wine list featuring predominantly aged vintages, often acquired directly from wine houses, and a remarkable cheese cabinet housing around 60 varieties from southern Europe, personally selected through trusted affineurs. He views the presentation of these perfectly matured cheeses as a "beautiful" and special act of sharing with his guests, an element he feels is often overlooked in fine dining. Ultimately, Berntsen's vision is to deliver an elegant, passionate, and deeply personal experience where his and his team's personality shines through in every aspect, from the exquisite food and wine pairings to the warm and classic atmosphere. Chef Berntsen's technical mastery is characterized by a refined yet respectful handling of premium ingredients, aiming for a "clean experience" where the product's natural excellence shines. While he emphasizes minimal intervention for superior raw materials, he employs sophisticated techniques to extract and enhance flavors. Examples include butter-poaching Norwegian langoustines and creating a katsuobushi-infused beurre blanc. His innovative spirit is evident in dishes like the "Squid Pollock," an "artsy yet classic" creation inspired by Jackson Pollock's paintings, featuring small squid filled with brown rice cooked with Cinco Jotas Iberico Ham bone and glazed with a thick ink. Another testament to his creativity is the pasta dish where heavy cream, truffle, and Pecorino-filled pasta are steamed inside a pig's bladder, presented as an elegant balloon at the table and served with a potent truffle glaze. Plating and flavor profiles are meticulously balanced, often designed around specific aged wines to create complex harmonies. He skillfully combines textures and temperatures, incorporating elements like "a lot of spring flowers and seaweed" for freshness and visual appeal, and pairing rich, creamy components with bitter or smoky notes from aged wines. A hallmark of The Samuel is the unparalleled cheese experience, where guests are invited to a dedicated cabinet housing over 60 varieties of southern European cheeses, from which 10-12 are chosen daily at their peak maturity. This dedication to cheese selection, aging, and presentation underscores his commitment to offering a complete and luxurious gastronomic journey. Signature dishes include the aforementioned "Squid Pollock," butter-poached Norwegian Langoustine with katsuobushi beurre blanc, and a dessert of orange and marcona almond ice cream with white chocolate, saffron, and kumquat peel, meticulously paired with an aged Pineau Des Charentes. Other notable mentions from his menus include Ethical goose foie gras & raspberry, Raw Marinated Gambero Rosso Prawn, and Squab Pigeon with walnut, fig leaf & fresh Jersey Ricotta pasta, as well as Raw hand dived Norwegian scallop with lemon oil, three-week-old caviar, and saffron leaves.