Meet the people
In the dining room
Jacob Brink Lauridsen (b. 1985) helms the dining room of SUKAIBA as restaurant manager and chief sommelier. With decades of experience in developing, driving, and teaching service and hospitality in Denmark and abroad, Jacob has a very specific goal in terms of what a visit to SUKAIBA should entail:
“We want to create a restaurant and a mood, which is thoroughly sexy. Simple as that. Up close and personal in way not only concerned with fulfilling the guest’s expectations, but also with surprising them in terms of generosity and personal consideration on an unexpected level.
To me, providing great service is a question of many things. Of course, you need to know how to serve and pour properly, but perfection isn’t always top priority. There should also be room for mistakes as long as you know how to get things back on track through sincere acts of creativity and empathy.
The top priority should rather be the ability and willingness to give a piece of oneself in the relation between guest and host. Fleeting as that moment may be. To ensure that the experience isn’t merely about food and wine but about human contact itself. My goal is for people to think “when can I come again?”, even before they’re out the door.”
Jacob’s own journey: Sønderho Kro, Noma, Taller, Molskroen, Alchemist, The Silo
Souschefs:
Benjamin Udsen Armfelt
Louie Grabowski
In the kitchen
Spearheading the gastronomy of SUKAIBA is head chef Anders Døssing (b. 1991). Anders has worked equally at tweezer wielding gourmet establishments and bustling bistro favorites. Despite his thoroughly Danish origins he is deeply fascinated by the Asian cuisines:
“I love the powerful expressions achievable with deceivingly simple combinations of few but excellent ingredients. SUKAIBA is a love letter to a wide array of countries far, far away from here – a curated hodgepodge of impressions and vibes with a common ambition of seducing the senses.
I neither can nor want to try to recreate classic dishes rooted in the traditions of cultures, I am not myself born into. On the contrary, as a loving, humble, and respectful traveler I want to explore everything from rustic fish curries and street food to delicate tataki preparation methods and unexpected gourmet elements in an effort to rewrite and cowrite tastes and dishes, that not only Copenhagen and Denmark but the entire world would want to dive right into - chopsticks first.
And despite this international approach, always with local produce, whole animals, fighting food waste and nurturing responsible craftsmanship in mind.”
Anders’ own journey: Hotel d’Angleterre, Nimb Terrasse, The Fat Duck, Gorilla, The Silo
Souschef:
Phong Nguyen
