It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition. This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. Aamann’s open sandwiches can easily be described as gourmet. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.Īdam Aamann is the host of the Danish national food TV-show Madmagasinet, a food consultant to other successful restaurateurs, author of several cookbooks, the owner of Aamann’s Establishment – a lunch diner with a more bodega-like feel, a jam-packed Aamann’s CPH Airport and an 80,00 square feet event and conference facility, which has hosted everything from fashion shows and product launches to weddings and large company parties.Īdam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond luxury kitchens. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a “Best New Chef” in 2014 and FOOD & WINE readers named him a “People’s Best Chef California” in 2013. Under his direction, the restaurant was recognized with a Michelin star in the 2013, 2014, 20 guides. The result is an intensely personal cuisine that is both technically polished and soulful and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, San Francisco Chronicle, 7X7 and San Francisco magazine. With a strong belief in direct sourcing, Accarrino endeavors to play a role in the growing and development of many of his ingredients. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs, coupled with his embrace of the bounty of opportunities that California ingredients present. Born in the Midwest and raised on the east coast, he moved west to California in 2007. Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA.
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