A chef’s vision that spans borders

American chef Kyle Dudley worked in both Danish and U.S. kitchens before he took the leap and created his very own cuisine, Kuro Alma. This fusion of Asian-Latin flavours is the main inspiration for his series of Copenhagen dinners, so we decided to learn a bit more about it…

1. First of all, what inspired you to start hosting dinners?

I love to serve people and to me the hospitality side is just as important as the food. After I came up with Kuro Alma, I wanted to try it out and get people’s reaction but do it in a restaurant style setting. At my first social dinner in Copenhagen, I had a co-host helping me entertain the guests while I was in the kitchen plating up. When the plates were served I would present the food. I love the idea of social dining and I believe it may be the future. It’s where different cultures, ethnic groups meet and the results are new friends, new memories and new food – diversity at its best.

2. Can you tell us more about the concept of ‘Kuro Alma’?

After a year of fine dining, I felt I needed to try something different. I wanted to apply the same skill set to food that had ingredients I was passionate about. So, I started experimenting with the two cuisines I love the most – Asian and Latin American/Spanish food. I drew inspiration mostly from Mexico, Japan, Cuba and Korea. I wanted to combine and present these dishes in a upscale and casual manner, and Kuro Alma was the end result. Kuro” is the Japanese word for black, and “Alma” means soul in Spanish.

3. What can your guests expect when they book a seat at your table?

Sophistication, smiles, colours and flavours with a modern twist! My co-host will welcome you and be ready to answer any questions you have, your glass will be full without asking, and every dish will start with a presentation. You will be served as if you were at a real restaurant, in a candlelight dining room with a lounge area and pleasant music.



4. You’ve already announced a couple of dinners in Miami this summer – what made you decide to host events over there?

The food culture back home is different. Americans thrive on diverse and foreign cuisine. I used to work in South Florida and the food scene is thriving. There are food trucks everywhere and the weather is nice all year around. I started organizing events in the U.S for friends from high school, and from there I would meet different people and cater other events. I would like to do that again but serve a more anonymous crowd and enjoy a little vacation at the same time.

5. What advice would you give to somebody who wants to start hosting dinners?

Do it from your heart and put your soul in the food! People don’t forget when they have had a great experience. Try to remember the best experience you had eating out and embellish on it.

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