Marcell Davidsen – Executive Chef at Community Table in Washington

Chef Marcell Davidsen, executive chef at Community Table and a native of Denmark, brings his Nordic sensibility and unique, artistic approach to create modern dishes that celebrate our local and natural ingredients in their purest form.In his free time, Marcell likes to forage for herbs, flowers, greens and more, and explore the New England landscape — a continuation of his early years when his grandmother took him into the woods in Denmark to pick wild strawberries and blackberries. Through his cooking, Marcell hopes to spark in people particular times, sensations and memories, establishing a balance between food, nature, life, and experience.

What was the first dish that you’ve done as a Chef?
It’s hard to remember the first dish I came up with as there been so many through the time. But the most memorable dish is my version of „new england clam bake” its composed of a bunch of rocks i collected on the beach, some sea weed, tiny little crabs and clams, and ocean water. I heated to rocks up in a oven really hot, placed them around in a cast iron skillet, placed the little crabs and clams around the rock, garnished with some sea weed, then poured ice cold ocean water on the rocks, and you could smell the ocean in the steam.

Who is the model for you to follow?
Michel Bras inspired me a lot when I was younger, Rene Redzepi has also had a huge influence on my career through the time, and Ronny Emborg.

Do you have your dream place where would you like to work?
Everyday is living the dream.

Do you cook at home ?
When time allows.

What would you prepared for me in 10 minutes … i mean some food 😉 ?
10 minutes is very short time to make a new dish haha…… but it would most likely be a veal tartare, plenty of horseradish, wild plants and fresh egg yolk.

What would like to have as last meal in life ?
I would prefer not to think about it.

photo: Signe Birck

What flavours you are most faithful ?
It all depends on the season, and the weather, in spring I love the first wild plants we get, speacially wild plants from the beach, as they offer such a unique flavor, salty, briny and spicy.

What do you think about current trends in gastronomy ?
The trends are all over the place at the moment, but as long as you do with your whole heart and are passionate it will be good.

What was the most important moment in Your professional chefs life ?
Everynight people are sitting at a table in my restaurant is important.

Do you want to make your children have gone in Your footsteps / chefsteps ?
I have no children, but plenty of cooks, that hopefully will become great chefs in the future.

What was the funniest situation at the kitchen, is it some fun there ?
Oh.. there has been plenty of funny moments.

What advice do you have for young cooks ?
Keep learning and pushing your self, stay motivated and go out to eat and stage as much as possible, the more skills and techniques you can gather, the better your will become.

In which country is, in Your opinion, the most beautiful/interestig kitchen ?
Thats a really tough one. I really like the simplicity of nordic cuisine, the interest in finding local wild ingridients. And also Japaneese cuisine, the extreme precision and respect of ingridients.

Photos on your instagram, are so beautiful. Are you doing it ? is it a long preparation ?
Some photos are mine others are from photographers.

Thank You.


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