DAIOS COVE RESTAURANTS IN CRETE WELCOME CHEF NICOLAI NØRREGAARD

Nicolai Nørregaard is the head chef and co-owner of two Michelin-starred restaurant Kadeau, with locations in Copenhagen and on his native island of Bornholm — a small Danish island in the Baltic Sea. Raised on Bornholm, Nicolai’s culinary identity was shaped from an early age by his grandfather, who grew his own vegetables, fished, and preserved ingredients to stay self-sufficient through winter. Equally formative was his uncle’s traditional smokehouse on the island’s west coast, where cold and hot smoking over open chimneys represented a slow, devoted craft that has become a cornerstone of Kadeau’s kitchen. As a forerunner of the Nordic food movement, Nicolai has built his cooking philosophy around these deeply rooted island traditions. Kadeau follows the seasons closely — harvesting from its own garden and foraging Bornholm’s forests and beaches in summer, while dedicating much of that time to preserving produce for the winter months ahead, ensuring the island’s finest ingredients remain central to the menu year-round.