Nick Curtin

Collecting old spoons is a passion Chef Nick Curtin shares with his wife. "Every time we travel somewhere, we usually find ourselves in an antique shop, buying all the spoons they have. I bought this spoon with her at one of those shops. On long nights at the restaurant, it is a reminder of the things that matter in the world outside the kitchen." He keeps it within arm’s reach at all times.

When it comes to his cooking, Copenhagen-based Curtin prefers to keep things straightforward and allow the flavors to shine through. He applied this approach to his spoonful. "The most important thing on this dish is the beef. Sourcing good product is a huge part of being a chef, and when I found this beautiful, organic top round, I wanted it to sing. I used hazelnut oil to give it a round flavor, smoke emulsion for a hint of fire, burnt lemon for a deep, dark acidity, oregano for a bitter herbaceous note, and quinoa for a little crunch. All this, to support the star player: clean, grassy beef."