Head Chef, Mulla Yalcin
For Mulla, gastronomy is fundamentally about respect: respect for the ingredients, for the craft, and for the landscape from which the food comes. His cuisine is based on seasonal produce and close collaboration with local producers.
As he himself says:
“My job is really to showcase the ingredients that our suppliers offer – whether it’s cabbage from the neighbouring farm or game from the fields around us. The food should reflect the place where you are.”
The cuisine is based on French techniques and Nordic simplicity, where flavour, precision and quality are allowed to shine through. For many years, Hotel Frederiksminde has been committed to responsible cooking, where sustainability, seasonality and thoughtfulness are a natural part of everyday life. The collaboration with Mulla further reinforces this approach.
The vision remains to:
• reduce waste
• strengthen partnerships with small, local suppliers
• work with organic and locally sourced ingredients
• create dining experiences characterised by genuine presence and respect for nature
A down-to-earth person
Mulla has a solid background in Danish gastronomy, with experience from, amongst others, AOC, Kong Hans Kælder, FRANK and Formel B – and previously ran his own restaurant in Copenhagen. Today, he lives with his family and finds peace in nature, where both hunting and photography play a major role. His long-held dream has been to get closer to nature and become part of a local community where relationships with ingredients and suppliers are personal and close.
We look forward to sharing this new chapter
With Mulla Yalcin as head chef, we aim to carry on Frederiksminde’s gastronomic heritage – with a focus on honesty, nature and craftsmanship – whilst inviting you even closer to the story behind every dish.