Matt Orlando, ESSE, Copenhagen
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You're listening to All in the Industry. An independent podcast dedicated to behind-the-scenes talent in the hospitality industry, hosted and produced by me, Sherry Bayer. Since initially launching in 2014, we have broadcast more than 400 episodes. And now we're excited to be on our new platform. To learn more, visit all in the industry dot com. Millions already use Belt to earn rewards. Now it's transforming restaurants. Learn more at BeltDining.com backslash Sherry.
Well hello, welcome to All in the Industry. I'm your host and producer Sherry Bayer, and this is our four hundred and thirty-eighth episode of this series, which is dedicated to behind the scenes talent in the hospitality industry. Today I have a special show which I recorded in Copenhagen earlier this year with an outstanding chef and restaurateur who has a new restaurant which I got to visit and he's been a previous guest on this show, so is excited to have him back on and I will introduce him fully in a moment. But first I will start with my PR tip, and then we'll have my interview, which includes a speed round, and I will close out with my solo dining experience. As the founder of Bayer Public Relations, I'm going to tip off the show with my PR tip of the week.
So today's tip is to self-reflect. Yes, let's take time to step back and examine our thoughts, emotions, and actions, helping us to build awareness, align our daily habits with core values, and make intentional changes for personal growth. It's good or rather important to self-reflect, not only for our mental health and emotional intelligence, but in helping to break any negative patterns, improve decision making, and boost confidence, leading to greater life satisfaction. And isn't that what we all want, after all? So let's remember to pause and self-reflect. as having a deeper understanding of ourselves is priceless. That's my tip today. Okay, so I'm excited about today's show, which as I mentioned, I recorded in Copenhagen in a trip that I took in the brisk winter.
And my guest is Matt Orlando, chef and owner of ESI, a new restaurant in Copenhagen. A California native, Matt has worked at some of the world's most decorated kitchens, including Oriole and Per se in New York City, and Noma in Copenhagen, where he was the restaurant's first chef de cuisine before opening his sustainably focused fine dining restaurant, Amos, in Copenhagen in 2013, along with his wife Julie. After an impressive 10-year run, Amas closed in 2022, and that same year, Matt embarked on a new project in Singapore, opening Air. AIR, which stands for awareness, impact, and responsibility. Where he applied his conscious cooking to a tropical palette of ingredients. He returned to Copenhagen to open his dream restaurant, SC, which is E S E, and means to be or to self-reflect.
expressing the circular cuisine that has been at the core ethos that Matt has been championing throughout his career. Matt is also the co-founder of Endless Food Co., focusing on food systems sustainability and its alternative chocolate Thick, T-H-I-C. And Matt is also a chef white chef and was featured on our episode 213, which we recorded back in April 2019. I love sitting down with Matt on a quiet morning at Essie to talk about his new restaurant and impressive career. And with that, I will take you to our conversation. There will be a short break in the middle, and then I will come back at the end with my solar dining experience. Please enjoy. Good morning, Matt Orlando. Hi, how are you?
Um Just waking up, I had my first drink of coffee at about five minutes ago.
Yeah, I'm working online to wake up. So Chris Bear is helping a little bit here in Copenhagen. As we are here now in February.
Yes.
So We did an interview uh wow, it must have been like two thousand and seventeen or something.
I don't know. I didn't look
back, but it feels around seventeen or eighteen. It was before the pandemic. So listeners can go back and hear your whole story or what we talked about. But I always like to start out uh and find out about my guests how they got into the industry.
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Chapters
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