Nils Noren

Nils Noren started his cooking career in his native Sweden, where he worked at many of the top restaurants and was Executive Chef at KB restaurant were he received a star from Guide Michelin. Nils moved to New York City to work along side Marcus Samuelsson at Restaurant Aquavit as Chef de Cuisine before being promoted to Executive Chef. During his tenure at Aquavit the restaurant received two Three Star reviews from New York Times, Three ½ Stars from NY Post as well as being named the 8th best restaurant in NYC by NY Magazine.

Nils left his position at Aquavit 2006 to accept the prestigious position as VP of Culinary and Pastry Arts at International Culinary Center, host to French Culinary Institute and Italian Culinary Academy. He successfully built the schools programs from 10 to over 80 as well as managed a 75% growth in revenue, while building its reputation to one of the best in the world. The restaurant attached to the school, staffed by students, received a Bib Gourmand from the Guide Michelin. In 2010 Nils left the position to join Marcus Samuelsson Group as VP of Restaurant Development and Operations. During his time at MSG Nils concept developed and oversaw 25 restaurants for the group both domestically and internationally. Nils is currently the Director of Hospitality & Development for Chapman Ventures, including Red Rooster Harlem and Co-Founder and Director of Trade & Union, a creative agency specializing in Hospitality & Travel.

Nils has worked on several cookbooks as well as published his own award winning book “10 Tekniker 100 Recept” and has appeared on numerous TV shows, such as Judge on Top Chef, Competitor on Top Chef Masters, Beat Bobby Flay to mention a few. Publications include, NY Times, contributing authority for Food Arts Magazine, Art Culinaire, Saveur Magazine and many more. Nils has been a feature presenter in such diverse venues as Star Chefs International Congress, AACP Conference, Design InDaba and at Philip Johnson’s Glass House. Nils sits on the Board of Directors for Gohan Society with a mission to promote Japanese cooking primarily in New York City as well as on the Culinary Board for Museum of Food and Drinks, MOFAD.