An interview Lars Seier Christensen, an entrepreneur and investor with a passion for gastronomy. He co-owns several renowned restaurants including
“Geranium”, “Alchemist”, “Epicurus”, and “Café Dan Turèll” and was named Falstaff Restaurant Personality of the Year 2026 for his contributions to Denmark’s culinary scene.
Falstaff: What sparked your passion for gastronomy and fine dining?
Lars Seier Christensen: It wasn’t really a big thing for me when I was younger. But I spent many years building Saxo Bank and was deeply involved in sales and client management, where dinners with major investors were an integral part of the job. It’s a great way to build relationships – and as a side benefit, it introduced me to many outstanding restaurants around the world. My passion for great food and wine really grew from there.
What drives your decision to invest in certain restaurants?
I’d describe myself as a “reluctant restaurant owner.” I need to be convinced that a concept will deliver an exceptional experience and add something new or valuable to Copenhagen’s dining scene. Owning a chain of restaurants wouldn’t appeal to me, even if it might be easier commercially. Since gastronomy isn’t my core business, any new venture must resonate on a personal level – I want to enjoy spending time there myself.
What do you think makes Denmark’s culinary scene so strong?
It’s a bit like the “Björn Borg effect” in Swedish tennis – once you have a few role models, others follow, learn, and create their own ambitious projects. Denmark has been fortunate to have several such figures. Of course, René Redzepi and Noma played a defining role in putting Copenhagen on the map, but there are many other world-class chefs who have inspired a new wave of talent and creativity.
What do you consider the key factors behind a restaurant’s success?
I’m not sure I’m the right person to advise the full-time experts. But for me, as in any business, you have to love what you do and always strive to improve, accepting only the best. If you focus relentlessly on quality and the guest experience, appreciation will follow – but it’s not something you can expect without that unwavering commitment.
