Interview With: Chef Marcell Davidsen
Chef Marcell Davidsen is the new Executive Chef at Community Table in Washington, CT. A native of Denmark, he previously held the position of Sous Chef at Community Table and he has worked in kitchens from Greece to New Haven. You can follow him on Instagram @simonmarcell and on Twitter @simondavidsen.
In May you were named Executive Chef of Community Table, where you had previously served as sous chef. What’s it like to be back in a bigger role?
It’s great to be back! I'm honored to take over such an amazing unique restaurant.
You’re a native of Denmark, and were recently back cooking at Marchal in Copenhagen. How does the Nordic style influence your cuisine here?
Nordic cuisine to me is more a philosphy than a style, it's about looking at your region and exploring the land around you, learning from the locals, and working with your farms.
You like to travel and have been to quite a few places, including living in Greece for five years. Food wise, what are some of your favorite places?
Istanbul Turkey, has some of the best breakfast you can ever imagine. The rich culture of Japan is very unique, and the simpliicity in Iranian Cuisine is amazing. But I am from Denmark so a really good hot dog from a street cart in Copenhagen is one of my happiest places.
You’re obviously very active on your Instagram account, posting photos of your travels and food. I’ve found there to be almost a divide between chefs and how they feel about social media. Some love it and are very active and use it for fun and to help their careers, and others feel as though it can be a distraction and take away from their work. What are your thoughts on the subject?
One of the greatest things about being a chef, is that we get to share experiences and feelings with our guest through our food. I see social media as the same. The more we share the more we learn.
Oysters on the half-shell at Community Table | Photo via @simonmarcell
Tomatoes on Toast at Community Table | Photo via @simonmarcell
What’s the weirdest thing in your fridge right now?
Fermented mushroom starter, for our gluten free bread.
What is the #1 piece of equipment you would tell a home cook to invest in?
A good knife.
You’re cooking for a love interest for the first time, what do you make them?
Pork Chops, with lemon and rosemary potatoes. That's what my wife and I had on our first dinner date.
What’s the most memorable meal you’ve ever had?
Mani in Sao Paolo Brazil.
Who is one person that you would love to cook alongside?
Paul Cunningham from Henne Kirkeby Kro, he is one of the happiest chefs alive.
