In the Danish seaside town of Hornbæk, a new year-round destination is taking shape—with gastronomy poised to define its character. The appointment of Brian Mark Hansen as Executive Head Chef at CORI Hornbæk Hotel sets a clear tone ahead of the summer 2026 opening.

Celebrated as one of Denmark’s most accomplished chefs, Hansen will shape every food and beverage experience across the property—from the main restaurant CORI Table to bar menus, banquets, and tailored events. His approach centers on modern Nordic coastal cuisine, drawing from the nearby sea and guided by seasonality, balance, and wellness. Expect fish and shellfish to anchor the menus, accented by restrained Mediterranean notes like olive oil, citrus, and fresh herbs.

“The sea becomes both ingredient and inspiration,” Hansen says—a philosophy of seasonality, respect, and deep connection to place. Fire and the grill will shape the cooking, coaxing out clean flavors through craft, while nutrition aligns seamlessly with the hotel’s spa and wellness ethos.

Hansen arrives with an exceptional pedigree: more than 16 years elevating Søllerød Kro among Denmark’s elite restaurants, capped by his 2023 Bocuse d’Or triumph—the world’s most prestigious culinary competition. Equally vital to his leadership is fostering teams and close ties with local fishermen, farmers, and producers.

Just north of Copenhagen, CORI Hornbæk Hotel will offer 82 rooms and suites, a spa, restaurant, bar, and event spaces—a polished coastal haven open year-round. With Hansen in the kitchen, its gastronomic promise feels precise, deeply rooted, and poised for quiet excellence.