Text: Sebastian Frank
Photos: DANIEL STJERNE
For those who are true foodies, Christian F. Puglisi needs no introduction. For the rest of you, he is the chef who started his culinary career at Copenhagen Hospitality College, and has later worked at three-star El Bulli in Catalonia, three-star Taillevent in Paris and three-star Noma in Copenhagen. Since then he has run his own restaurant: Relæ, with one Michelin star, this is therefore listed as one of the Worlds 50 Best Restaurants. The restaurant closed its doors in 2020 alongside its sister restaurant: Manfreds after 10 years active. Luckily, Christian has other restaurants, and we had the opportunity to meet him at one of them. More specifically restaurant Bæst, at Guldbergsgade 29 in Copenhagen.
Was it a tough decision to close Relæ?
- It wasn’t a tough decision for me. We had been around for 10 years and I wanted to move on and do something else, like focus on Bæst and Mirabelle. I also understood that more is not always the best in the restaurant world, and the time that has now been freed up means that I can spend more time on other things.
Tell us about Farm of Ideas.
- In 2016 we launched Farm of Ideas, which was basically there to deliver ingredients to all the restaurants. Now it's just for Bæst and Mirabelle. We have two hectares of land where we grow vegetables of the highest quality. For me, the farm is a way to understand the whole process and to create a deeper knowledge of the raw materials.
What kind of relationship do you have with clothes?
- Just like with food, I also buy high quality clothes. I'm pretty simple when it comes to clothes and am by no means a big shopper, but I appreciate quality and would rather spend more money on fewer things that instead last longer. I also try to buy sustainable products made from, for example, organic materials. Stylistically, I am quite classic and dress in things that I know will last a long time. An example is my four pairs of Red Wings that I love. They last forever.
What does the future hold for the restaurant industry?
- I think it will be a bit of a battlefield and actually get even tougher than it is now. Now, when the problems with Covid-19 have ended, I think you have to focus on quality and work incredibly hard to be successful in the restaurant industry.
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