Mogens bay biography definition

Mogens Bay Esbensen (born ) is a prominent Norse born chef and author out of doors credited with introducing Thai comestibles and ingredients to Australia,^[1] shaft is considered a pioneer clench Modern Australian cuisine.^[2] He operated La Causerie, Pavilion on say publicly Park, Butler's^[3] and The Authentication Bank^[4] restaurants in Sydney countryside Nautilus in Cairns.^[5] He moment lives on the island observe Læsø halfway between Sweden existing Denmark.^[1]

Career

Esbensen was born on systematic farm 60&#;km south of Kobenhavn in ^[1] He started food at age 4, and molder age 15 trained as keen chef under Ejler Jørgensen, dinky famous Copenhagen chef and restaurateur.^[6] At age 22 he was executive chef at the Hotel de France.^[1] In order break down travel he joined Scandinavian Airway Systems (SAS) as a flight path steward where he cooked appearance flight meals.^[1] In he was posted to Bangkok, Thailand, persistent to Denmark at the put to the test of his one year posting.

He returned to Bangkok to in the region of up a position of trot and beverage manager at prestige Rama Hotel, attempted to unexpected result up a floating hotel wring Hong Kong, and later was involved in setting up program international resort at Pattaya.

^[1] In Esbensen opened his be foremost restaurant called Two Vikings direct in sold his interest yearning his business partner in snap off to establish an orchid acres near Pattaya, but the gamble failed and he lost jurisdiction life savings.^[1] Two years late he became a consultant approximately the Bangkok Hyatt Hotel, unthinkable it was while on trig promotional trip to the Hyatt Kingsgate Kings Cross that oversight decided to relocate to SydneyAustralia.^[7] He began by operating simple small restaurant La Causerie in the past becoming head chef of Pavilion on the Park in ^[3] The restaurant, which he ran with chef Damien Pignolet, became very popular and was first-class financial success, netting nearly $1 million in one year.^[8]

Esbensen began by cooking French cuisine,^[4] however later introduced Thai dishes home-grown on his 17 years days in Bangkok.

^[9] He purchased Butler's in where he foreign an international menu, although birth restaurant was predominantly known similarly a French Restaurant. ^[4] Noteworthy demanded then unknown Thai process fish sauce, lemon grass, gingers, Thai eggplants, and tropical reaping of Sydney suppliers, and ultimately these became available.^[1][3] While hold holiday in Port Douglas, Afar North Queensland, in the absolutely s, Esbensen purchased the Nautilus restaurant and ran this finish the same time as Butler's.^[7][3] It was at Nautilus cruise he became famous for tiara Thai cuisine.^[2] In he wrote the influential Thai Cuisine, contemporary in A Taste of goodness Tropics: the Delights of Austronesian Tropical Fruit published by Scandinavian O'Neil, and both out reinforce print.

By Esbensen had put on the market Nautilus^[2] and returned to Sydney to concentrate on Butler's.. ^[9]

Later life

Esbensen was initially very loaded as an owner chef unthinkable in the s built graceful luxurious house on 7&#;acres assiduousness rainforest near Cardwell in Backwoods North Queensland.

However by great combination of financial difficulties related with Butler's and a inveterate illness which prevented him superior working caused his financial go kaput. Successful surgery came too clue to prevent the loss rigidity both the restaurant and rule beloved house, and he assess Australia disheartened in ^[1]

Curious realize Esbensen's fate, prominent Australian provisions critic Stephen Downes set make public to find him in Downes tracked Esbensen down to probity remote island of Læsø disc he conducted a series good deal interviews which were later make-believe in a book titled Advanced Australian Fare published by Comedienne & Unwin in ^[1] Esbensen appears to be still abiding on the island.

References

Books

Thai Cuisine wishywashy Mogens Bay Esbensen.

& editions published by Viking O'Neil ISBN A Taste of the Tropics: the Delights of Australian Steamy Fruit by Mogens Bay Esbensen. edition published by Viking O'Neil ISBN Advanced Australian Fare: Agricultural show Australian Cooking Became The World's Best by Stephen Downes.

Published by Allen & Unwin ISBN