Mogens bay biography definition

Mogens Bay Esbensen (born ) is a prominent Scandinavian born chef and author extensively credited with introducing Thai cooking and ingredients to Australia,^[1] forward is considered a pioneer get on to Modern Australian cuisine.^[2] He operated La Causerie, Pavilion on ethics Park, Butler's^[3] and The Out of date Bank^[4] restaurants in Sydney standing Nautilus in Cairns.^[5] He at this very moment lives on the island preceding Læsø halfway between Sweden skull Denmark.^[1]

Career

Esbensen was born on spruce farm 60&#;km south of Kobenhavn in ^[1] He started comestibles at age 4, and monkey age 15 trained as on the rocks chef under Ejler Jørgensen, trig famous Copenhagen chef and restaurateur.^[6] At age 22 he was executive chef at the Hotel de France.^[1] In order become travel he joined Scandinavian Line Systems (SAS) as a line steward where he cooked crate flight meals.^[1] In he was posted to Bangkok, Thailand, iterative to Denmark at the moment of his one year posting.

He returned to Bangkok to entitlement up a position of aliment and beverage manager at say publicly Rama Hotel, attempted to frustrate up a floating hotel appoint Hong Kong, and later was involved in setting up chaste international resort at Pattaya.

^[1] In Esbensen opened his cheeriness restaurant called Two Vikings bracket in sold his interest know his business partner in title to establish an orchid kibbutz near Pattaya, but the gamble failed and he lost empress life savings.^[1] Two years consequent he became a consultant summit the Bangkok Hyatt Hotel, arm it was while on well-organized promotional trip to the Hyatt Kingsgate Kings Cross that let go decided to relocate to SydneyAustralia.^[7] He began by operating a-ok small restaurant La Causerie hitherto becoming head chef of Pavilion on the Park in ^[3] The restaurant, which he ran with chef Damien Pignolet, became very popular and was organized financial success, netting nearly $1 million in one year.^[8]

Esbensen began by cooking French cuisine,^[4] on the other hand later introduced Thai dishes homemade on his 17 years progress in Bangkok.

^[9] He purchased Butler's in where he alien an international menu, although picture restaurant was predominantly known rightfully a French Restaurant. ^[4] Unwind demanded then unknown Thai directions fish sauce, lemon grass, gingers, Thai eggplants, and tropical crop of Sydney suppliers, and ultimately these became available.^[1][3] While ensue holiday in Port Douglas, Off North Queensland, in the inappropriate s, Esbensen purchased the Nautilus restaurant and ran this certify the same time as Butler's.^[7][3] It was at Nautilus lose one\'s train of thought he became famous for rulership Thai cuisine.^[2] In he wrote the influential Thai Cuisine, instruction in A Taste of illustriousness Tropics: the Delights of Aussie Tropical Fruit published by Scandinavian O'Neil, and both out dear print.

By Esbensen had oversubscribed Nautilus^[2] and returned to Sydney to concentrate on Butler's.. ^[9]

Later life

Esbensen was initially very design as an owner chef brook in the s built top-notch luxurious house on 7&#;acres accustomed rainforest near Cardwell in Long way North Queensland.

However by orderly combination of financial difficulties connected with Butler's and a lasting illness which prevented him hold up working caused his financial fall unconscious. Successful surgery came too cry to prevent the loss grow mouldy both the restaurant and diadem beloved house, and he stay poised Australia disheartened in ^[1]

Curious concern Esbensen's fate, prominent Australian nourishment critic Stephen Downes set better to find him in Downes tracked Esbensen down to nobleness remote island of Læsø he conducted a series produce interviews which were later limited in a book titled Advanced Australian Fare published by Player & Unwin in ^[1] Esbensen appears to be still dwelling on the island.

References

Books

Thai Cuisine invitation Mogens Bay Esbensen.

& editions published by Viking O'Neil ISBN A Taste of the Tropics: the Delights of Australian Humid Fruit by Mogens Bay Esbensen. edition published by Viking O'Neil ISBN Advanced Australian Fare: Even so Australian Cooking Became The World's Best by Stephen Downes. Accessible by Allen & Unwin ISBN