Claus Christensen, born 1958 in Copenhagen, was trained as a cook at Den Gyldne Fortun, 1974-1978. Chef at Restaurant Gilleleje Havn, 1980-1985. Chef at Divan 1 in Tivoli, 1985-1987. Chef at Den Gyldne Fortun, 1987-1990. Proprietor and chef at Restaurant Gammel Mønt, 1990-. Claus Christensen has written and published 5 cookery books since 1995: Nedkoges til passende smag og konsistens (1995), Porcus Sum Jeg et svin (1996), Aorta (1997), Det flydende Univers (1998), Hu hej vilde dyr (1999). Claus Christensen is former Radio Denmark cook and currently writes on cookery in the newspaper Information and the magazine Smag & Behag.