The MICHELIN Guide Nordic Countries 2020 was launched on Monday 17th February, at a Star Revelation event in Trondheim, Norway. It was hosted by the International Director of the MICHELIN Guides, Gwendal Poullennec.
During the event, special awards were presented for
• Welcome and Service
• Sustainability
• Chef Mentor
The MICHELIN Nordic Countries Welcome and Service Award 2020 was presented by Camilla Lunelli from Ferrari Trento Wines.
The Welcome and Service Award went to Tina Kragh Vildgaard of Jordnær in Gentofte, Denmark, for charming service which helps to create a truly memorable dining experience.
Jordnær is set on the ground floor of the historic Gentofte Hotel. It was given its first MICHELIN Star ten months after opening; two years later, it has been awarded Two MICHELIN Stars in the 2020 Guide.
Tina’s husband, Eric Kragh Vildgaard, is a largely self-taught chef, and he forages for seasonal ingredients to create beautifully crafted, delicate dishes with pure, harmonious flavours.
As well as cooking, Eric and the enthusiastic kitchen team often serve dishes to diners. They are keen to talk about the sourcing of the ingredients and are interested to discover their guests’ opinions.
Tina Kragh Vildgaard is a charismatic restaurant manager who has mastered the art of ensuring that each and every diner enjoys an extra-special experience. She oversees the smooth running of front of house and helps to create a warm, relaxed atmosphere.
Her international team provide a friendly welcome and serve guests with confidence, personality, knowledge and genuine warmth. The tempo of the service is perfectly attuned and the staff are always ready to help, yet never overbearing.
Tina is ever-present; overlooking everything discreetly – and she and Eric are happy to chat; sharing their passion for fantastic food and heartfelt hospitality.
When asked at the launch event about her role as restaurant manager, Tina agreed that she has a “relaxed, humble and down-to-earth” personality.
She refused to take all the credit, however, saying,
“Personally, I’m not serving any plates. I also have a team from the kitchen. The kitchen and the front of house – they are like one service team. It’s not only me. Not at all.”
