Head Chef & Owner, Aamanns
Somehow time had almost passed it over. The open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus. That was until a young chef, trying to get more time with his kids, started out to save what is perhaps the only Danish addition to the world’s culinary map: the open rye bread sandwich lunch.
“I wanted to take lunch seriously. And I wanted to see my kids at night” Adam Aamann said, referring to the fact that the midday meal is considered to be the bastard son of gastronomy by many fancy chefs; a laborious and inglorious meal that most top chefs only serve to pay the bills, while their hearts lie in evening gourmet experiences.