About Me
My name is James Sole, and I serve as the Executive Chef at Hotel d’Angleterre in Copenhagen. With more than a decade of experience in world‑class kitchens, I combine classical French technique with New Nordic innovation to honor the hotel’s venerable culinary tradition while pushing creative boundaries.
Professional Journey
Culinary Education
I began my formal training at the Culinary Institute of America, where I immersed myself in foundational French methods, knife skills, and pastry arts. This rigorous program instilled in me a deep respect for technique and consistency.
Early Career and Mentorship
After graduation, I honed my craft with a stage at one of Copenhagen’s most celebrated establishments, where I learned to forage local ingredients and apply modernist approaches to classic dishes. Those formative months taught me the importance of seasonality and the transformative power of simple, pristine produce.
Fine‑Dining Experience
Before joining Hotel d’Angleterre, I worked in several Michelin‑starred kitchens across Europe. Each position—from saucier to sous‑chef—expanded my understanding of flavor balance, kitchen leadership, and the guest experience. These roles prepared me to lead a brigade with precision, passion, and a collaborative spirit.
Role at Hotel d’Angleterre
As Executive Chef, I oversee the culinary direction of Restaurant Marchal and the Balthazar Champagne Bar. My responsibilities include:
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Menu Development
Crafting seasonal tasting menus that showcase Nordic ingredients through refined techniques, balancing heritage recipes with contemporary flair. -
Team Leadership
Managing a diverse team of chefs and cooks, fostering mentorship, skills development, and a culture of continuous improvement. -
Quality Assurance
Maintaining the highest standards for ingredient sourcing, food safety, and presentation, ensuring every dish delights both the eye and palate.
Culinary Philosophy
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Technique Meets Terroir
I believe that classical technique serves as the foundation for innovation. By mastering the fundamentals of French cuisine, I can better highlight the unique flavors of Danish produce, seafood, and foraged botanicals. -
Seasonal Storytelling
Each menu tells a story of place and time. Whether it’s spring’s tender asparagus or winter’s hearty root vegetables, I strive to connect guests with the natural rhythms of the region. -
Sustainability & Respect
I am committed to reducing waste, sourcing from local farmers and fishermen, and promoting ethical practices in every aspect of the kitchen.
Signature Creations
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Nordic Scallop Tartare
Hand‑dived scallops with elderflower gel, pickled cucumber ribbons, and a hint of spruce oil.
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Heritage Grain Risotto
Creamy risotto made from locally milled spelt, folded with roasted root vegetables and finished with meadow herb infusion.
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Winter Game Duo
Venison loin and braised hare shoulder, served with lingonberry gastrique and foraged mushroom duxelles.
Awards and Recognition
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Michelin Star Retention
Under my leadership, Restaurant Marchal has proudly maintained its Michelin star status for consecutive years. -
Culinary Festivals
Invited speaker and guest chef at prominent Nordic food festivals, sharing insights on sustainable sourcing and modern techniques. -
Industry Affiliations
Active member of the World Association of Chefs’ Societies, contributing to international culinary education and mentorship initiatives.
Community & Mentorship
I am passionate about nurturing the next generation of chefs. Through apprenticeships, workshops, and guest lectures at culinary schools, I share my knowledge and encourage young talent to explore both classical and cutting‑edge approaches.
Get in Touch
To experience my menus or inquire about private dining events, please visit panmag.com or contact the Hotel d’Angleterre reservations team. I look forward to welcoming you to an unforgettable culinary journey.
