Erin Sykes is originally from the USA but came to Denmark to study for a master's degree. After working at a café during her studies, she realised she had a passion for being a chef – but couldn't get into culinary school as she had already completed a degree. Without a culinary qualification, she had to volunteer alongside her café work to gain enough experience to land a job in a fine dining kitchen. She succeeded, and worked her way up from the bottom under difficult conditions with one goal: to become as good as she possibly could.
After gaining experience at establishments including Kødbyens Fiskebar, Væksthuset and the two-Michelin-starred restaurant AOC, she became head chef at Texture – a restaurant that had not yet opened its doors. Eight months after opening, they were awarded a Michelin star, a clear testament to the high culinary standards that Erin Sykes had established.
Erin Sykes is currently in the midst of opening her restaurant, Magnolia, which opens on the 25th of September.
Every time you prepare something in a pan – whether it's meat, fish and shellfish, or vegetables – and it has browned and caramelised in the pan, you can pour a little water into the pan and deglaze it. Let it reduce a little, and you'll have something that tastes delicious."
