I am Jonas Harboe Frederiksen,
and this is my universe of pink oysters.
With more than 10 years of experience working as a chef in several Michelin-star restaurants in Copenhagen and Paris, I create innovative pink oysters, unique pop-up events, and private dining experiences all over the world.
Pink Oyster is my signature oyster which took me to the competition at the Danish Oyster Festival where it won the price as the most innovative oyster. Grapefruits and handpicked hiprose from my home island Bornholm are used to give you an oyster-experience you’ve never tried before.
My greatest inspiration is the nature. I work according to the philosophy that we should keep Earth green and sustainable. Oysters are beautiful, but they are invasive species endangering biodiversity. Just by eating oysters we can contribute to controlling their population. In addition, following the zero-waste principle, after serving the oysters, the shells are used to create unique plating items in which future oysters will be served.
I am Jonas Harboe Frederiksen,
and this is my universe of pink oysters.
With more than 10 years of experience working as a chef in several Michelin-star restaurants in Copenhagen and Paris, I create innovative pink oysters, unique pop-up events, and private dining experiences all over the world.
Pink Oyster is my signature oyster which took me to the competition at the Danish Oyster Festival where it won the price as the most innovative oyster. Grapefruits and handpicked hiprose from my home island Bornholm are used to give you an oyster-experience you’ve never tried before.
My greatest inspiration is the nature. I work according to the philosophy that we should keep Earth green and sustainable. Oysters are beautiful, but they are invasive species endangering biodiversity. Just by eating oysters we can contribute to controlling their population. In addition, following the zero-waste principle, after serving the oysters, the shells are used to create unique plating items in which future oysters will be served.
