Head chef, Restaurant Taller
Karlos Ponte is a Venezuelan cooking in Copehagen. As a young exchange-student Karlos ended up in Denmark. Many years later, having been through the molecular cuisine in the El Bulli Hotel & Denis Martin, modern Singaporean street food and the Nordic cuisine at Noma, Karlos opened the Taller restaurant with former Noma Colleague Jacob Lauridsen.
Karlos’ cuisine is both a celebration of the Venezuelan microcultures that he has explored rigorously. Karlos is exploring indigenous food cultures the way that some chefs explored their terroir, and other explored science. His food is packed with intensity, earthy flavors merging both ethnic street foods, the food culture of the jungle with an intelligent modern fine dining experience.