615 Manhattan avenue
Canadian from Nova Scotia, before returning to his continent Daniel Burns learnt the ropes in some of the most important kitchens in Europe. He was pastry-chef in Bray, at Heston Blumenthal’s Fat Duck, an important experience just like the following one, also in England, at St. John in London. The following three years, 2006-2009, were even more essential, when he was pastry-chef and sous-chef at the helm of Noma in Copenhagen.
This is where he met David Chang, a colleague and friend of Rene Redzepi, who offered Burns to follow him to New York and finalise the Momofuku Test Kitchen, basically an experimental laboratory for Chang’s empire in America, he accepted and worked there for three more years. And as the desire to open a place of his own grew, Daniel met Jeppe Jarnit-Bjergs, with whom he opened beer bar Tørst early in 2013 and in July, same year, restaurant Luksus, in Greenpoint, Brooklyn.
The concept is revolutionary: you enter a real brewery with a bar behind which they are serving some 20 draught beers from all around the world. At the end of the room, a small door leads to a micro-restaurant with 4 tables and an open view kitchen in which Daniel and another couple of guys work at lightning speed. The food has a strong Nordic influence, dishes have a predominant acid note as in the Seaweed biscuits with hazelnuts, Marinated cabbage with Sot-l’y lasse and cauliflower purée or the Lamb sweetbreads in gribiche sauce. There are no wines as for pairings, only great craft beers, 150 to be precise. This is why the Michelin star, which arrived right away, in November, generated uproar. It’s the first time it happens to a restaurant that hasn’t got one single wine in the list. So Burns has something to celebrate: his two degrees, in mathematics and philosophy, turned out to be useful.
The bitter and the acid
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes.
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Christian Puglisi (34) and Jonathan Tam (30), patron-chef and head chef at restaurant Relæ in Copenhagen, Denmark, one Michelin star. They’ll hold a lesson on Sunday the 5th March in the Auditorium Hall at Identità Milano, at 2.15 pm
"Food & Beer", a book published in English by Phaidon (33.96 euros from Amazon) and signed by Jeppe Jarnit-Bjergsø and Daniel Burns, respectively Danish and Canadian chefs, managers at Tørst and Luksus, a beer bar with restaurant with a Michelin star at Greenpoint, Brooklyn, New York. The book is an organic analysis of food and beer pairing, in 75 recipes
The homepage of Fontegro, the first edition of the Ukrainian fine dining congress, taking place tomorrow and on the day after tomorrow in Kiev’s Olympic Stadium, with many Italian chefs in the programme. Today we present an interview with the two curators Anna Zelenokhat and Ekaterina Avdeeva; in the next days the live report from Kiev