Auberge Resorts Collection, a portfolio of extraordinary hotels, resorts and residences, today announced a one-of-a-kind culinary partnership with celebrated chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma. The immersive culinary partnership will take guests across North America on an immersive behind-the-scenes look into the world of sustainable cuisine at five award-winning Auberge properties by offering foraging excursions, master classes and unforgettable tasting dinners.
Gourmands can join Chef Refslund to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local ingredients in a sustainable, waste-free fashion. Refslund, one of the original proponents of zero-waste cooking, will also host one-of-kind dinners, cocktail receptions and more to showcase how some of the most neglected ingredients can yield the most extraordinary results.
“We are delighted to collaborate with Chef Mads Refslund to deliver unparalleled experiences across five spectacular Auberge destinations,” said Chris Gabaldon, Chief Operating Officer, Auberge Resorts Collection. “His culinary talents paired with Auberge’s award-winning chefs will offer guests an immersive look at local cuisine and flavors from Aspen to Napa Valley.”
Auberge Journeys with Chef Mads Refslund:
Hotel Jerome, Aspen, Colo.: February — March 2020
This February and March Chef Refslund comes to Hotel Jerome, a modern Aspen landmark since 1889, as the featured chef at Prospect. Chef Refslund will collaborate with Rob Zack, Executive Chef of Prospect, from February 3 through March 31, with menus that emphasize his sustainable and zero-waste cooking philosophy, and highlight produce from local farms, and proteins from Colorado ranches.
Chileno Bay Resorts & Residences, Los Cabos, Mexico: March 12 — 15, 2020
Chef Refslund will head for warmer weather with a pop-up at Chileno Bay Resort & Residences from March 12 through March 15. Nestled along a protected cove, the most desirable beach in Los Cabos has long been known for its tranquil, swimmable waters and pristine coral reefs, where a short venture out to sea unveils a hidden underwater world of tropical fish and sea turtles. Guests can scuba dive off the coast in search of seaweed with Chef Refslund and Yvan Mucharraz, Executive Chef of Chileno Bay Resorts & Residences, learn about sustainable seafood and enjoy a foraging dinner experience.
Solage, Napa Valley, Calif.: May 7 — 10, 2020
This spring Chef Refslund will pop-up at Solage in Napa Valley, a bucket-list destination for ardent wine lovers, foodies and wellness seekers for its particularly enviable version of the “good life.” Chef Refslund will offer Solage’s guests intimate experiences including a cocktail class, an educational foraging excursion and intimate dinner from May 7 through May 10. At Solbar at Solage, Executive Chef Gustavo Rios showcases that back-to-the-land reverence with farm-fresh Napa Valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back.
White Barn Inn, Kennebunkport, Maine: May 20 — 22, 2020
White Barn Inn located in the coastal town of Kennebunkport, Maine, will welcome Chef Refslund from May 20 through May 22, for three days of guest activations including a cocktail reception, dinner and cooking master class. White Barn Inn’s AAA Five Diamond and Forbes Five-Star restaurant led by Executive Chef Matthew Padilla showcases incredible ingredients sourced through specially cultivated relationships with the farmers, fisherman and foragers of coastal Maine.
Mayflower Inn & Spa, Washington, Conn.: October 1 — 3, 2020
Chef Refslund will conclude his pop-up series at Mayflower Inn & Spa in Washington, Connecticut, an exquisite country retreat that defines New England elegance. From October 1 through October 3, Chef Refslund will take guests through New England’s incredible bounty with a foraging experience, cocktail reception and private dinner. The Mayflower Dining Room, led by Executive Chef Lacey Lou Franklin, features beautifully presented New England-inspired Modern American dishes, all overlooking sweeping views of the manicured Shakespeare Gardens.
Refslund, an advocate for New Nordic cuisine and terroir-based kitchen, recently released his first cookbook, “Turning Wasted Food into Plenty,” about how cooks can turn waste food into treasure. In 2021, Refslund will open his first New York-based restaurant with the concept of fire and ice. In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer, he co-founded Noma, which would go on to receive two Michelin Stars and was four times ranked the best restaurant in the world (2010, 2011, 2012, and 2014).
To find out more about Chef Refslund’s tour of Auberge Resorts Collection, please visit aubergeresorts.com/chefmads.