Say hello to our Head Chef, Morten Rengtved

Head Chef Morten Rengtved, Bread Street Brasserie

Morten found his passion for food through ice cream. 

As a young man of only 16 he worked in his friend’s family’s ice cream factory back in Copenhagen. The homemade Italian ice cream was hugely successful at the time and gave Morten a taste for fine ingredients and carefully crafted produce. Morten was offered the chance to buy the business when he turned 18, but wanting to see the world, he turned it down and travelled to London, where he opened the first Starbucks in Notting Hill

This was when he realised that he very much enjoyed providing great customer service and, two years later, he headed back home to join the Chef and Waiter School in Denmark. Through this, he was later transferred to Edinburgh where he worked his way up from Commis Chef to Sous Chef at the King’s Manor Hotel in Portobello. 

From there he went on to the Dalmahoy Marriott Hotel & Country Club, spent a year and a half in Northern Ireland opening a restaurant with his previous Head Chef, before going back to Marriott where he spent two and a half years in total. He then became the Head Chef at the Royal Terrace here in Edinburgh and most recently worked at the Dean Park Hotel for four and a half years.

MORTEN BRINGS A WEALTH OF EXPERIENCE - INCLUDING BEING IN THE MASTER CHEF THE PROFESSIONALS QUARTER-FINALS - TO BREAD STREET BRASSERIE.

When asked what he loves most about being a Head Chef, he says: 

“It’s all about making humble produce into something unique, special and surprising. I love to make classic dishes different by putting my own twist on my recipes.” 

He describes our menu as modern British with a unique twist.