Behind The Restaurant
Growing up, Sammy already knew he had a taste for business. At 13 years old, while still in school, he learned about the restaurant business and the concept of service, as he started working at a fish restaurant.
Later, Sammy helped out his dad in his restaurant, Harlekin, in the amusement park “Bakken”, but as they parted ways, Sammy chose an education in the Compass Group – a food service business, especially operating in airports.
He received a solid, English management trainee education – and the dream started to build: owning his very own restaurant.
That dream came true in 2001, when he – with his brother Mikkel Shafi – bought the restaurant Borups Kærlighed. The same place now called Kokkeriet. Since then, Sammy has worked and functioned as the daily manager of the restaurant (as well as Head Sommelier) and has slowly, but steadily, found that exact style of kitchen and type of restaurant which now prevails at Kokkeriet.
Nominated for Sommelier of the Year in 2012 by the Danish Eating Guide and always on a quest for the ultimate service, Sammy is driven by a passion to constantly improve. “The sky is not the limit”. That is, however, where you’ll find the stars …
Morten Krogholm started as chef de cuisine at Kokkeriet 1 April 2017. He focuses on both innovation and simplicity blended with complexity and a great love for the classic Danish dishes.
Morten comes with experience from restaurants like noma, Herman in Nimb and Søllerød Kro, just to name a few.
His passion for food began when he was quite young and joined his grandmother in her kitchen. At age 16, he was apprenticed at a small Danish Inn, and things really took off when, soon after, he came to Copenhagen to work at some of the best restaurants in the country. That is where his appetite for food in the highest league was ignited.