In Spring of 2016, Claus Meyer and his team opened a fine dining restaurant, Agern, in Grand Central Terminal.
Helming the kitchen as Executive Chef is acclaimed Icelandic chef Gunnar Gíslason, who is best known for his critically lauded restaurant, Dill, in Reykjavík. Meyer and Gíslason are collaborating closely with local farmers and producers to express the seasonality and terroir of the New York region with values anchored in the New Nordic Cuisine Movement and time-honored flavors and techniques that constitute the foundation of the Scandinavian food culture.
Housed in the beating heart of New York City, Grand Central Terminal, the restaurant brings Nordic roots to one of the city’s most iconic locations. The restaurant will be an ambitious, yet welcoming, fine dining destination serving both ala carte and a chef’s tasting menu. The beverage program focuses on American wine, beer, and spirits, with sustainable producers at it’s core.
Alongside Gíslason will be General Manager, Katie Bell, formerly of Blue Hill and Per Se; Beverage Manager, Jonas Andersen, former restaurant manager at Meyer’s social restaurant initiative, Gustu in Bolivia; Head Baker Rhonda Crosson, who has worked as a baker for Thomas Keller and held leading positions with Marcus Samuelsson and Daniel Boulud; and Head Coffee Roaster and Barista Omar Maagaard, most recently of the Coffee Collective in Copenhagen.
About Claus Meyer
Meyer is a world-renowned restaurateur and culinary entrepreneur. He is the mind behind the New Nordic Cuisine Movement and the co-founder of noma, rated the world’s best restaurant four times on the World’s 50 Best Restaurant list. He has hosted several Danish and international TV cooking shows and written numerous cookbooks. Meyer co-owns several restaurants, including Studio in Copenhagen, which received a Michelin star just four months after opening, as well as several bakeries, delis, a catering business, an orchard, a vinegar factory, a coffee roastery as well as a cooking school for kids and adults.
Believing in food as a driver for social change, Meyer established the Melting Pot Foundation in 2010. The organization runs a cooking school project in Danish prisons, motivating incarcerated people to live a life without crime. In 2013, Melting Pot established a cooking school in La Paz, Bolivia, providing culinary education to impoverished Bolivians, also serving as a gourmet restaurant, Gustu, voted 17th best in Latin America on the Latin America’s 50 Best Restaurants list.
This summer, Melting Pot will initiate a social project in Brownsville, East New York, establishing a culinary school, cafeteria, bakery and community center, serving the local community and with the goal of engaging at-risk youth and impacting peoples lives beyond the walls of the kitchen.
Meyer is an associate professor in the Department of Food Science at the University of Copenhagen as well as an adjunct professor at the Institute for Corporate Social Responsibility at the Copenhagen Business School. In 2015 he was appointed “Social Impact Fellow” at the Hass School of Business, University of California, Berkeley.