PROFILE
From Chile to Trio
Where Nordic Flavors Meet Chilean Heritage
Damian Quintana, the head chef at Trio in Copenhagen, is no stranger to taking risks and pushing the boundaries of culinary art. With a career that spans continents and an unyielding commitment to flavor, his journey from Patagonia to Copenhagen is as much about his personal evolution as his approach to food.
Born in Patagonia, Chile, Damian’s passion for food started early. Growing up surrounded by nature, his family often went fly fishing and hunting, sparking his curiosity about fresh, local ingredients. His love for cooking led him to the Culinary Institute of America. From there, Damian’s career took him from New Zealand to Australia, before landing in Copenhagen in 2012, where his journey with Noma began.
“I remember arriving in Copenhagen in the winter after the warmth of Australia. It was a shock, especially since there weren’t many foreigners back then. It was a challenge, but one that shaped me into the chef I am today,” Damian says with a laugh.
His time at Noma was pivotal, and he worked closely with Chef Torsten Vildgaard in the restaurant’s test kitchen. Damian moved on to AOC as assistant head chef, before joining Torsten Vildgaard once again—this time at Studio. “We were one of the first restaurants to earn a Michelin star within just three months,” he recalls.
What sets Damian apart as a chef is not just his skill but his philosophy of cooking. His approach is grounded in his connection to nature—something that’s evident in every dish he creates. At Trio, where he now leads the kitchen, the focus is uncompromisingly on the best ingredients sourced locally, complemented by a unique twist of global flavors.
“I have a very strong Nordic DNA in my cooking. Most of my career has been in Denmark, so it has shaped my style,” he says. But it’s not just about Nordic stylings; behind his classical methods lies Damian’s ever-present Chilean roots. “Chimichurri, for example. It’s very Chilean,” he notes, adding that the blend of herbs and spices gives depth to dishes like skate wing with chimichurri and white kimchi buerre blanc.
“I have a very strong Nordic DNA in my cooking. Most of my career has been in Denmark, so it has shaped my style.”
- Damian Quintana, Trio
At Trio, located in the iconic Axel Towers, Chef Damian’s signature dishes reflect his commitment to both seasonal ingredients and his rich culinary heritage. Always staying ahead of the seasons, he sources ingredients before they hit the market, ensuring each dish is fresh and perfectly timed. The menu takes full advantage of the short windows for seasonal ingredients, resulting in a dining experience that is both innovative and deeply personal.
One standout dish is the grilled lamb culotte, marinated in brown butter and miso, cooked sous vide, and finished on the grill for a smoky flavor. It’s served with a ramson sauce that ties the dish together with its bold, fresh flavor.
“Ramsons have a unique flavor and spiciness that I’ve never worked with before. It’s so special,” he says about the fragrant plant he fell in love with after coming to Denmark.
Another must-try on the current menu is the Japanese steamed rice dish—topped with a confit egg yolk and finished with a fermented mushroom sauce. It’s the perfect example of how he blends traditional ingredients with modern techniques to create something truly special.
For Damian, cooking is about creating an experience that tells a deeply personal story. Whether drawing from his childhood in Patagonia or incorporating Nordic influences, his ever-evolving cuisine reflects his passion and dedication to innovation. As Trio continues to impress with its stunning views and meals, it’s clear that Chef Damian’s culinary vision will leave a lasting mark on Copenhagen’s food scene.
Trio
Axel Towers
Jernbanegade 11
1609 København
