Chef Biography
Stig Henriksen was born in 1952 and started cooking at the age of six with his mother’s help, of course. At age 15, in 1967, he began his apprenticeship in local restaurants over the next three years, and in 1971, was offered the head chef job at the Danish Club in London. The following year he worked in the kitchen of the Savoy Hotel and in 1974, moved to Robert Carrier. In 1975, he returned to Denmark to serve first in the Danish Air Force, and then the Danish Navy as a chef. Following service in 1978, he worked his way up the kitchen ladder for two years at the Sheraton Hotel.
In 1980, he returned to London and rejoined Robert Carrier for another five years as executive chef. In 1986 Chef Henriksen and his wife, Rose, opened what is now known as the smallest restaurant in Denmark. In May of 2001, the television team for Great Chefs showed up at Stig’s to tape him for the Discovery Channel’s television series, Great Chefs of the World (episode 243).
This Michelin one-star restaurant continues today in 2016, but has a sign on the door that states “Closed Sunday’s & When We Are Tired”.
Recipes
Filet of Veal in Parsley Crust
Print Filet of Veal in Parsley Crust By Great Chefs October 13, 2016 Tender baby spring vegetables circle each plate, ending in a slice of pink veal circled with pale green stuffing. The celeriac in mustard sauce and pickled rhubarb add distinct northern European touches. Chef Henriksen says that the rhubarb is always a hit, […]
Smoked Salmon Mousse with Asparagus
Serving: 4 Print Smoked Salmon Mousse with Asparagus By Great Chefs October 12, 2015 The beautiful presentation of this starter make it an attention grabber. Like many Scandinavian dishes, it relies on the natural tastes of perfectly fresh ingredients. Easy to prepare in advance and finish when the guests take their seats, it can be […]