Poul Andrias Ziska is the executive chef of the most important restaurant in the Faroe Islands, namely KOKS, located in the capital, Torshavn. He was born and raised in these magical and mysterious islands but his professional growth started on mainland, in some of the best restaurants in Denmark, where in particular he perfected himself in the kitchens of two Michelin star Geranium.
He then returned home, entering KOKS first as Leif Sørensen’s sous chef and then replacing him in January 2014. Ziska represents the new generation of those chefs who, guided by Redzepi and Meyer, in September 2004, promoted the “Manifesto for a New Nordic Cuisine”.
His style is therefore totally linked to the use of local raw materials and traditional techniques from the Islands. This is why an essential role is played by Ræst: this is a preservation technique, the result of a combination of meat and fish fermenting and maturation, invented and used only in the Faroe Islands, bestowed generation after generation. The resulting flavour is absolutely unique and this technique is now known internationally thanks to the work of creative minds such as that of Poul Andrias Ziska.
Awards & Press
- Michelin 2 Stars
A Viking’s Plate | Echoes-Mag