Matt Orlando

Matt Orlando's culinary philosophy, epitomized by ESSE, is a profound evolution of his pioneering work at Amass, distilled into a singular, unwavering principle: deliciousness must be the ultimate driver. He firmly believes that for sustainable practices to be embraced widely, they must first and foremost deliver exceptional taste. Orlando eschews fear-based communication and ideological posturing, instead choosing to normalize circular cooking through irresistible flavors, arguing that if it's treated as ordinary and delicious, it becomes ordinary and desirable. His vision for ESSE is not merely a restaurant but a living manifesto, challenging the conventional hierarchy of ethics over pleasure by demonstrating that the two are inextricably linked and mutually reinforcing. At the heart of Orlando's ethos is an all-encompassing circularity, extending from the visible elements of ESSE's design—lamps made from reclaimed wood, furniture from recycled plastic—to the meticulous operations of his kitchen. He has eradicated single-use plastics, aluminum foil, and vacuum machines, favoring water-based fermentation in visible jars that integrate guests into the culinary process. This commitment to efficiency and waste reduction also informs his sourcing, with suppliers delivering goods in reusable containers and a deep appreciation for truly organic, biodynamic farming that prioritizes soil health. Orlando envisions ESSE as an open-source model, with plans to digitally share techniques and practices, and even proposes a central processing unit to help other food establishments transform their common side streams into valuable ingredients, fostering a broader systemic shift. Beyond the restaurant, Orlando actively shapes the future of culinary education, collaborating with Copenhagen's Hotel and Restaurant School to develop a sustainability curriculum focused on upcycling. This holistic approach, stemming from a pivotal realization of "responsibility" in a restaurant context, is about fostering creativity through constraint. By limiting conventional resources, Orlando unlocks innovative solutions, constantly opening new doors to what's possible in the kitchen. His journey from global fine dining kitchens to a head chef at Noma, and now to ESSE, reflects a matured understanding that true culinary artistry lies in creating exceptional pleasure while profoundly respecting the interconnectedness of food, environment, and community. Chef Matt Orlando's technical mastery is deeply interwoven with his circular philosophy, resulting in an innovative style that transforms neglected ingredients into culinary revelations. His kitchen is a living laboratory for fermentation, where misos, garums, and pickles are visibly crafted in jars, infusing dishes with complex, umami-rich notes. He employs a rigorous zero-waste methodology, exemplified by his "nose-to-tail" approach to vegetables and fish: a signature pumpkin dish utilizes the entire vegetable—blackened skin for miso, soft flesh, and lactic-fermented seeds—while his renowned "fishbone noodles" are crafted from pressure-cooked, pureed fishbones, enriched with egg yolk and starch. This technique not only minimizes waste but also extracts deep, authentic marine flavors and textures. Orlando's approach to flavor is characterized by a "complex but not cerebral" profile, where sweetness, acidity, savory notes, and umami are expertly balanced, with spiciness offering controlled yet intense peaks, and bitterness rarely present. Dishes like his "fermented potato bread," a staple from Amass, demonstrate his skill in transforming humble ingredients, often served with vegetable-skin XO butter or cultured butter. Plating is thoughtfully considered, as seen in the cured zander, where non-edible elements like dried tomato leaves provide a striking, aromatic backdrop, enhancing the visual and olfactory experience without distracting from the dish's core. Other legendary examples of his artistry include beetroot skewers roasted in spent coffee grounds and then rehydrated in beet juice, gaining a chewy, charcuterie-like density; the "glazed celeriac," roasted and glazed seven times to achieve a mushroom-like texture; and the pioneering "chocolate with no chocolate" (THIC), a barley-based innovation that disrupts the cacao industry by proving sustainable alternatives can be equally, if not more, delicious. This technical prowess, combined with an unwavering commitment to taste, defines Orlando's unique and authoritative culinary voice.

Career

• Chef at Fairbanks, San Diego, California
• Chef at Aureole, New York City, NYC
• Chef at Le Bernardin, New York City, NYC
• Chef at Aureole, New York City, NYC
• Chef at Manoir, Europe
• Chef at Fat Duck, Europe
• Chef de Cuisine at Noma, Copenhagen, Denmark
• Executive Sous Chef at Per Se, New York City, NYC
• Head Chef at Noma, Copenhagen, Denmark
• Chef-Owner at Amass, Copenhagen, Denmark
• Chef-Owner at AIR, Singapore
• Chef-Owner at ESSE, Copenhagen, Denmark

Mentored by Francis Perot (Fairbanks, San Diego, California).