Esben Holmboe Bang (born 12 November 1975) is a Danish chef and restaurateur noted for his contributions to contemporary Nordic cuisine. He began his culinary career in Copenhagen, working at several local establishments before joining the internationally acclaimed restaurant Noma in 2009, where he served as sous‑chef under René Redzepi.
In 2011, Holmboe Bang co‑founded the restaurant Meyers in Copenhagen, which earned a Michelin star in 2013. He later opened Restaurant Amass in 2014, emphasizing a closed‑loop system that integrates urban farming and waste reduction into its menu. His approach has been described as “hyper‑local,” focusing on foraged and cultivated ingredients sourced within a few kilometers of the restaurant.
Holmbe Bang has been featured in multiple media outlets, including an episode of the Netflix series Chef’s Table (season 5, 2018). He has also participated in culinary conferences and sustainability initiatives, advocating for reduced food waste and innovative supply‑chain models in the hospitality industry.
As of the latest publicly available information (2023), Holmboe Bang continues to operate Restaurant Amass and engages in collaborative projects that explore the intersection of gastronomy, ecology, and technology.
