MEET THE CHEF: Valerio Serino of Tèrra Restaurant in Copenhagen, Denmark
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5 Reasons to Visit® sat down with Michelin-green starred Executive Chef Valerio Serino of Tèrra Restaurant in Copenhagen, Denmark. Tèrra is a sustainable and zero food waste restaurant. With creative cuisine inspired by the world, minimalism is their signature, while sustainability is a deep belief that has awarded Tèrra a green star in the Michelin guide.
Tèrra in Copenhagen, Denmark
Executive Chef Valerio Serino is inspired by nature daily, and interprets the elegance of it in his dishes. He creates an experience maximizing recycling in order to respect Mother Nature. At Tèrra, they truly believe that they are part of something bigger, where culinary cultural differences are inspiration for innovation toward a no-label cuisine. Food has no boundaries and neither do they.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I’m originally from Rome, my blood is Italian. I have travelled a lot because I was curious about the culinary cultures around the world. I have never stopped and have always wanted to discover so much of what the world's cuisine has to offer. Our philosophy is based first and foremost on the value of food. Giving importance to ingredients, to nature, transforming poor elements into appetising dishes. We always have the desire to discover an ingredient in all its dimensions, to get to know it, to discover it, to look at it to make it unique, tasty and beautiful to look at because food is life, it is art, it is culture.
Tèrra in Copenhagen, Denmark
Tell our readers an interesting fact or two about yourself.
I was not born a cook, but I always wanted to be one, ever since I was a child I loved playing among the pots and pans in my mother's kitchen. That's what I became. I was born as a self-taught cook, I have my own rules, I like to take risks, to make the most out of every ingredient, my style is to make something unique and extraordinary. I like to play with peaks of flavour and go straight to the taste, always respecting the ingredient.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favourite food? Simply pasta with tomatoes. The simplicity that enhances quality, taste and beauty.
Tèrra in Copenhagen, Denmark
What are three ingredients that you simply couldn’t live without?
Extra virgin olive oil, vinegar and salt.
We love the art behind plating. What do you love about designing the perfect dish?
In my vision of cooking, there is no such thing as the perfect dish. The very fact of being imperfect makes it unique. Art for me is imperfection, for me it is identity. A dish must have identity, it must respect the performer, the idea and the thought.
Tell us about one of the most creative dishes you’ve created?
Preserved tomato. A summer memory, a green Danish tomato that we take from a farm that only develops and grows tomatoes with old seeds, a profound idea where we have tried to enhance it. Acidified green tomato, its miso always roasted tomato served with its water and an intense oil of oregano.
Tèrra in Copenhagen, Denmark
What is one of your greatest accomplishments and/or recent awards you've earned?
“Risotto of the Year” under the Identità Golose Guide 2023 using an extraordinary rice Riso Buono.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Too much aesthetics and not enough substance.
Tèrra in Copenhagen, Denmark
What’s your favorite cocktail or beverage of choice?
Tommy's margarita.
What do you love about being the Executive Chef of Tèrra Restaurant in Copenhagen, Denmark?
I like to be responsible for bringing a message to my diners with the help of the whole Tèrra team.
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