Voce
Gråbrødretorv 16, 2 TH
1155 Copenhagen

Join us for the first event of Voce's new dinner series with international guest chefs flying in to collaborate with our head chef, Gabriele Rizzo. Set within the intimate environment of a beautiful apartment in central Copenhagen, dine alongside a handful of other guests at a communal table while the chefs bustle along in the background. 

Enjoy the freedom to walk over to the open kitchen and observe the chefs' work and strike up a conversation with them as if you were in your own home. They will be cooking up 5 snacks + 5 courses for you complete with wine pairing.


DATES

Wednesday, 26 June
Thursday, 27 June
Friday, 28 June

 
PABLO LAGRANGE

Pablo is a young but rising star with Argentinian roots. After getting the opportunity to learn and share knowledge, kitchens, cultures in different parts of the world, he has built his identity as a cook, with a very personal and intimate work. He is always creating dishes and working on ideas surrounded by memories, tradition, fire, and of Argentinan landscapes.

For the past years, and since he left home at a very young age, he has been travelling the globe to acquire knowledge by staging and working at some of the most influential restaurants of our industry.

Noma, Borago, Mugaritz, Relae are some of those places who have formed him as a chef, and mainly as a person inside kitchens. 

He has also been crowned one of San Pellegrino’s top ten young chefs 2018.

And, just to top off an already impressive CV, Pablo has worked with Albert Adria’s ( elBulli) Tickets and Pakta restaurants.


GABRIELE RIZZO

Gabriele comes from a long line of restaurateurs in Italy, getting his first taste in the family restaurant at the age of 15. He moved to Germany to work at his relative's restaurant before completing a degree at the Univeristy of Gastronmy Sciences in 2008. 

I come from a family of restaurateurs. I started my apprenticeship in the family restaurant at the age of 15 during my summer holidays. In 2008 before to start the University of Gastronomy Sciences I worked in Germany by my uncle's restaurant to try a new experience.

Since then, Gabriele has been on the teams of some of the most exciting restaurants in the world. He began at Monvinic in Barcelona and Els Casals in Sagas before moving to Denmark to help Torsten Vildgaard and Studio win a Michelin star. After a stint at Bye Bye Blues in Palermo, he then moved to San Francisco to cook alongside Daniel Patterson at Coi and Cory Lee at Benu.

Gabriele made a return to Denmark once again to help Restauarnt Jordnær win their first Michelin star. 

Currently, he serves as the head of R&D for Slurp Ramen and Head Chef for Voce, a private dining venue.


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