Christian F. Puglisi
Christian is born in 1982 in Messina, Italy and moved to Denmark in 1990 with his parents.
Started his culinary career in 2000 by the Copenhagen Hospitality College and split his apprenticeship between Le Petit Bofinger, Paris and Røgeriet in Rungsted, Denmark.
After the exams he travelled back to France for a short stage at Taillevent (3* Michelin stars) and since at El Bulli (3*) and Noma (2*) as souschef.
Chef, Restaurateur and wannabe Farmer
The dream of becoming a restaurateur is realized in 2010 with the realization of Relæ and Manfreds on Jægersborggade.
Vinikultur – a wineimport based on natural wines is established to connect the, at the time two, restaurants directly with the producers and Manfreds becomes Manfreds og Vin – the first natural winebar in Denmark.
In 2012 Relæ receives its Michelin star after being awarded a Bib Gourmand in 2011. The restaurant is also found on the Worlds 50 Best Restaurants list for numerous years and is awarded The Sustainable Restaurant Award in 2015 and 2016
In 2013 Relæ and Manfreds are both certified organic with the golden “Spisemærke” – Relæ is the first Michelin starred restaurant in the world to achieve an organic certification.
The year after Bæst and Mirabelle open their doors as a part of returning to the Italian roots, gastronomically speaking. A strong synergy is started between the different activities that support each other through an exchange of ideas, staff and resources – what will later be called the Relæ Community
Deepening the synergies the Farm of Ideas is established to produce and purvey vegetables, raw milk, and meat for the 4 restaurants. The Seed Exchange festival is launched with the vision of connecting agriculture and gastronomy.
In 2018, Rudo opens, Copenhagens’s first Vermouthbar. It is later moved to a small and intimate space above Bæst.
After 10 years of gastronomical and financial successes, the decision of closing down Relæ and Manfreds is made and a chapter is closed in 2020.
Author and Speaker
The life of a stage at El Bulli is written in “En Volontørs Bekendelser” – a series of essays for Politiken and in the years around the opening of Relæ a series of recipes for the home cook is published in the same newspaper.
Various talks are presented at Danish and international conferences and events. Worth mentioning are MAD symposium, Food on the Edge, Identità Golose, Slow Food University, Culinary Institute of America, and Ballymaloe and more political and formal events as “Etisk Råd” and World Food Summit.
In 2014 Relæ: A Book of Ideas is published with the American publisher Ten Speed Press, and receives accolades and awards as a James Beard Nomination – the most prestigious award in culinary literature.
Various op-eds and articles are published in Danish media often with gastronomic sustainability as a recurring theme.
Gæsterne elsker vores gourmetbrød men vi må ikke fodre høns med det.
Board memberships and misc.
Member of the board for Nordic Food Lab until its termination.
Member of the Board of “Den Grønne Højskole” a Folk College being established to offer an education on a holistic approach to the sustainability of the future.
Member of the Advisory Board for the Copenhagen Hospitality College to be able to influence the future gastronomic generation.
Member of the Advisory Board of FREJ – A sustainability think tank focusing on green development.
The organizer of Jul på den Røde Plads, a charity event focusing on bringing people of all classes and ethnicities together around cooking for Christmas Eve.