In the heart of the Nordic culinary wave, where innovation meets nature, few chefs embody the spirit of the region quite like Jamie Lee. From humble beginnings in a local bakery to becoming the driving force behind one of Scandinavia’s most celebrated seafood restaurants, Fiskebar, Jamie’s story is one of passion, innovation – and a deep, enduring respect for the ocean.
A Culinary Story That Started with Dough
“I had a part-time job in a bakery when I was a boy,” Jamie recalls. “I was blown away by the transformation of raw ingredients into wonderful bread loaves.”
That early wonder never left him. It grew, slowly and steadily, through years spent working in different kitchens, absorbing techniques, exploring cultures, and refining a personal style that would come to define Fiskebar: hyper-seasonal, sustainable, and wildly inventive seafood, prepared with uncompromising respect for each ingredient.
The Star of the Plate
Step into Fiskebar and you’ll immediately feel it: this is not just a restaurant; it’s a living conversation with the sea. Each ingredient arrives with a story, and Jamie makes sure it’s told.
“Our local fishermen determine what we cook,” Jamie says. “We’re compelled to prepare and utilise the ocean’s bounty seasonally, constantly seeking more diverse sea plants and creatures.”
That means no fixed menu. Instead, dishes evolve daily, sometimes twice a day, guided by what the sea has to offer. Seasonal vegetables arrive each morning from a biodynamic farm north of Copenhagen. By afternoon, the forager appears, armed with a bundle of forest herbs. And then, of course, there’s the seafood — the star of every plate.
Jamie explains, “Collaborating with Jesper, the fisherman, ensures the use of only sustainable fish caught on a small scale and inshore. This fish is exceptional. Kriston harvests wild European oysters from the oyster banks of Limfjord in Denmark, delivering them in the morning, with them being shucked in the kitchen that evening. It all begins with the raw ingredients.”
A Dish to Remember
Among countless seasonal masterpieces, one dish stands out in Jamie’s memory: garfish paired with elderflower, wild garlic, and hazelnut cream.
“It was only available for a week,” Jamie says with a smile. “But it was so beautiful. I can’t wait to have it again next year.”
It’s a perfect example of what makes Fiskebar — and Jamie’s approach — so unique. The fleeting nature of the menu makes each visit feel like a once-in-a-lifetime opportunity. A moment captured from the sea and served on a plate.
Lessons from a Life in Kitchens
Jamie’s culinary journey has been shaped not only by ingredients but by people. Years spent in diverse kitchens from all around the world has taught him invaluable lessons: adaptability and collaboration. Each kitchen had its own rhythm and its own rules — and from each, Jamie took away something new.
Before he joined Fiskebaren, Jamie trained on the Michelin circuit in London cooking under Jason Atherton for the Gordon Ramsay group as well as many other star establishments, where he developed a deep appreciation for diverse cooking techniques and culinary traditions.
“One of the most important things I’ve learned is the value of sourcing high-quality ingredients,” he says. “That has reinforced my commitment to sustainability in my cooking.”
The Nordic Spirit
Although British-born, Jamie is deeply rooted in the Nordic food movement, and he sees something special in it. When asked what he think makes the Nordic food scene special, he emphasizes the strong connection to nature, the focus on local ingredients, vibrant flavours and seasonal dishes that celebrate the region’s unique offerings.
“The techniques combine traditional and modern innovation, resulting in creative and visually stunning presentations. The emphasis on simplicity and purity in flavours reflects a deep respect for the ingredients themselves” he says.
But perhaps what Jamie loves most is the sense of community — the shared tables, the local partnerships, the stories told through every dish. It’s a cuisine that celebrates place, people, and purpose.
Looking Forward: A Deeper Dive
The future is bright — and sustainable — for Jamie and Fiskebar. He hopes to expand his network of local producers and fishermen, deepen community collaborations, and host workshops that connect people with the culinary philosophy behind the food.
“I aim to continue exploring innovative seafood dishes that highlight seasonal and sustainable ingredients. Ultimately, my goal is to establish Fiskebar as a leading destination for seafood enthusiasts while promoting a deeper appreciation for our local seas.”
Kødbyens Fiskebar is located in the heart of Copenhagen and continues to be one of the Nordic region’s most talked-about seafood destinations. To experience Jamie Lee’s seasonal creations, check their daily-changing menu and make sure you come by.
By: Jessica Karlberg
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