Two Michelin Star Restaurant Koan – Interview With Chef Kristian Baumann

The combination of wine and food go hand in hand, an excellent combination, and an exciting challenge to find the perfect pairings, in this feature we speak with Chef Kristian Baumann, working in the incredible 2 Michelin Star Restaurant ‘Koan’, In Copenhagen, Denmark, let’s discover a little about his time in the Culinary World.

It’s Great To Speak With You, Chef Kristian Baumann. Can You Tell Us A Little About Yourself & How You Achieved Your Incredible 2 Michelin Stars For Your Restaurant Koan In Copenhagen?

“For a bit of background, I was adopted from Korea and raised in a traditional Danish family just out of Copenhagen. My Korean and Danish backgrounds are both very important to me and growing up, I spent a lot of time figuring out how they go together. Cooking was a big part of this. Today, I combine Nordic flavours and the finest produce with influences from my travels to South Korea, creating a unique synergy of flavours and techniques at KOAN. This blend of cultures allows me to craft innovative and memorable dishes that reflect my upbringing and experiences.

In regards to Michelin, we started Koan in the Autumn of 2020 as a pop-up and officially opened a permanent space where we are today in April 2023. This was a very uncertain time for us, and we were in survival mode for many months during covid, where we struggled to find the perfect permanent location. However, we kept working and found our home despite the long search seeming like a disadvantage. It turned out to be the perfect ending.

We carry this reliance on the Koan philosophy, which I believe is one of the many reasons we received such recognition along with all the above.”

What Inspired You To Become The World Class Chef You Are Today?

“As mentioned, growing up, I was exposed to both traditional Danish and South Korean cultures. I experienced Korean culture as a child as my parents would often take my sister (who was also adopted from South Korea) and me to Danish/Korean gatherings. This would involve meeting other families, eating Korean food, and experiencing traditional Korean culture the best we could. In regards to my Danish upbringing, I grew up with quite a traditional Danish family. My mother and my grandmother would frequently cook traditional Danish dishes together. These dishes ranged from roasted pork with boiled potatoes and brown gravy, to beef carved and prepared by a group of ladies from my town and shared amongst the families.

As I got older, I spent time training in French and Nordic kitchens, learning many cooking techniques unique to these cultures. During this time, I realised I could combine my knowledge of two such exceptional worlds; South Korean and Nordic cuisine, shaping my cooking philosophy forever.

The way I was able to combine my two cultures solidified my love for cooking and my decision to pursue this career.”

For Anyone In Copenhagen Looking To Dine At Koan, What Style Of Cuisine Can People Expect?

“At Koan, guests can expect a new definition of the fine dining experience. The cuisine melds my two worlds: the tradition, purity, and extreme seasonality of my Danish upbringing and kitchen experience, with the ingenuity of Korean technique and its rich cultural integrity. My cooking is inspired by a lot of feelings, imagination research, and my travels in the world, particularly in South Korea, from everyday street kitchens and temples to the highest echelons of royal cuisine.

The Koan menu reflects the many years of research and exploration that have helped create the foundations of each dish.”

Can You Share With Us Some More About Your Vintage Champagne Pairing Menu? (The inspiration behind it, the kind of vintage Champagnes available and some of the best pairings you’ve enjoyed).

“Our Champagne pairing is a balanced mix of small growers and the bigger, well-established domains. It is not a vintage champagne pairing but a mix of vintage and non-vintage champagnes.

We have had the idea of this pairing for a while simply because the food we cook here at Koan is a perfect match for Champagne, and both the Sommelier team and I have a big passion for Champagne.

It’s incredible how versatile champagne is and how well you can pair the different styles with our food.

We try to keep a good balance of producers our guests might know, but at the same time, present smaller and younger producers that they might not know.

A good example of a champagne from the pairing that most of our guests know is Krug Vintage 2000, and something that less of our guests know could be Feu from Champagne Agustin, a small producer who has refused all chemistry in the vineyards and cellar since the 1970s.”

Additional Question Asked on Behalf of Champagne Collectors – What’s The Oldest Vintage Champagne You’ve Tasted?

“That’s a good question. I’m actually not sure, but last week, I had a glass of Dom Pérignon 1988. A few years ago, we tasted some old bottles of Ayala disgorged in the ’60s.”

Thank you, Frederic, for sharing your story and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Photo Credit belongs to Neve Qaraday, Glass of Bubbly was granted permission to use the image.