William Jørgensen

William Jørgensen's philosophy for Gastromé is deeply rooted in creating a holistic "experience house" where gastronomy is elevated beyond the plate to encompass the entire dining journey. This vision, shared with co-owner Søren Jakobsen, aims to refine every aspect of the meal, moving beyond the confines of their previous space to foster a dynamic environment for culinary evolution. Their move to a larger villa in Risskov underscores an ambition to fully unfold their creative wings, accommodating more guests and exclusive events while working under optimal conditions to develop their full gastronomic potential. A cornerstone of Gastromé's ethos is an unwavering commitment to ingredient sourcing and sustainability. The restaurant maintains a strong focus on local Scandinavian and European ingredients, rejecting dogmas in favor of unique taste experiences. A testament to this is "Gastromé The Garden," their own mini-farm near Aarhus. Here, without artificial sprays and with natural fertilization, they cultivate a diverse range of produce including root vegetables, berries, fruits, herbs, and honey. This initiative ensures the shortest possible journey from nature to plate, bringing the essence of the season directly into the kitchen and onto the guests' tables, while also reflecting a philosophy where "commodities and the people around us need a good place to grow." Furthermore, Gastromé's philosophy extends to a deep respect for nature and an ideological mindset that places the team first. William Jørgensen ensures that each dish developed under his guidance celebrates the changing seasons and highlights the inherent best qualities of individual ingredients. The mission is to guide guests through the seasons from their unique perspective, embarking on a journey through the sea and forest. This dedication to both natural produce and a committed team forms the backbone of the genuine hospitality guests encounter, making Gastromé a destination for food lovers seeking innovative, respectful, and deeply personal culinary experiences. William Jørgensen's culinary approach at Gastromé is characterized by a meticulous development process and a style that is both classic and innovative, drawing deeply from Nordic cuisine while incorporating French culinary tradition. As head chef, he orchestrates the kitchen with uncommon thoroughness, ensuring that dishes and menus are crafted to be memorable experiences. His technical mastery is evident in the artful combination of flavors and thoughtful plating, designed to highlight the purest qualities of each individual ingredient. A cornerstone of his method is the direct use of hyper-seasonal ingredients, often sourced directly from "Gastromé The Garden," their private mini-farm. This commitment to fresh, self-produced components allows for a vibrant expression of the seasons on the plate. While no single dish is explicitly termed "legendary," Gastromé's current menu showcases Jørgensen's philosophy through creations like their renowned "Gastromé’s four snack servings," featuring elements such as Puri with Crab and Lemon Confit, or Pork Belly from Troldgaarden with Rosemary and Ramson Capers. Other exemplary dishes include Scallop with Lemon Balm and Elder Flower, White Asparagus with Salsify and Pecan, and Sweetbread with Green Asparagus and Gammel Knas, all reflecting a precise balance of nature's bounty and refined technique.

Career

• Head Chef / Co-owner at Gastromé, Aarhus