Chef Cecilie Andersson’s Biography

Born and raised in Denmark in a time and place not usually associated with fine food. Cecilie was nonetheless brought up strongly influenced by her Mother Aase’s culinary talent.

At an early age Cece was exposed to different cultures and cuisine. My mother and I would spend a lot of time in the kitchen together after school and during Holidays. We grew our own Vegetables, Rhubarb, Cherry, Pear and Apple Tree’s; we also harvested Wild Mushrooms and Berries. My mother enjoyed making homemade breads, cakes, and preserves. She enjoyed preparing exquisite dinners and Holiday parties for her friends and family. She would cook from the works of Larousse, Escoffier and Paul Bocuse. This was unordinary in the Danish countryside.

Cece’s Mother worked for the finest Danish hospitality companies and was influenced by their exquisite European Chef’s. “I grew up in the business”

My Mother, who loved great food and the Art of Cooking so much, guided me ensuring that I would experience her passion. She firmly believed that starting at a young age and training with the right Chef’s, was the correct way to understand the Culinary Trade.

I took a summer job in the kitchen and never left. I was hooked and inspired by textures, ingredients and flavors.

With 20 years’ experience as a Professional Chef and Culinaryian, I have engulfed all the great knowledge from the very talented people I have had the pleasure of working with over the years and I have created my own style which is a mixture of “From Farm to Table”, My Childhood memories; Modern American Cuisine and different Culture Cuisines experienced in my travels.