Ambassador since 2026
Erin Sykes
Head Chef at Michelin-star restaurant Texture
Meet Erin Sykes
Erin Sykes is originally from the USA but came to Denmark to study for a master's degree. After working at a café during her studies, she realised she had a passion for being a chef – but couldn't get into culinary school as she had already completed a degree. Without a culinary qualification, she had to volunteer alongside her café work to gain enough experience to land a job in a fine dining kitchen. She succeeded, and worked her way up from the bottom under difficult conditions with one goal: to become as good as she possibly could.

After gaining experience in kitchens including Kødbyens Fiskebar, Væksthuset, and the two-Michelin-star restaurant AOC, she was offered the position of head chef at a restaurant that had not yet opened its doors: Texture. Eight months after the restaurant opened, they were awarded a Michelin star – tangible proof of the high culinary standard set under Erin Sykes's leadership.

Erin Sykes' favorites

Sautierpfanne - 5-plySautierpfanne - 5-ply Sautierpfanne - 5-ply 28 cm - CHF 181.00
RührschüsselnRührschüsseln Rührschüsseln 3-teilig - CHF 72.00
Gitter & BackblechGitter & Backblech Gitter & Backblech 35x25 cm - CHF 189.00
Cooking tip from Erin Sykes
Deglaze your pan
“
Every time you prepare something in a pan – whether it's meat, fish and shellfish, or vegetables – and it has browned and caramelised in the pan, you can pour a little water into the pan and deglaze it. Let it reduce a little, and you'll have something that tastes delicious."
Meet our other ambassadors
Erin Sykes
Head Chef at Michelin-star restaurant Texture
Thomas Rode Andersen
Former Michelin chef
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet