Food on the Edge 2016 is just a few weeks away so we are taking a closer look at some of this year's speakers and next up is Christian F. Puglisi.

Christian is the chef patron of four Copenhagen based restaurants, his first was Relæ which he opened in 2010 and it has since earned a Michelin star and a spot at number 40 in the World's 50 Best. Christian also has Manfreds og Vin, which is located directly opposite restaurant Relæ. Originally a small hole-in-the-wall takeaway, Manfreds og Vin is now a popular wine bar.

Both Relæ and Manfreds have the Danish organic certification, making Relæ the only michelin-starred restaurant with an organic certification in the world. On top of that Relæ has been appointed  most sustainable restaurant in the world twice - it seems Christian is one chef most suited to talking about the future of food!

"I think we need to be careful not thinking you can change the world just because you are interested in the state of the world," explained Christian. "It’s important to make your own right choices and I find it inspiring to meet people who can inspire me. I’m a bit humble about how much I can inspire other people and I don’t take that for granted. Just because I meet with other inspiring people it doesn’t mean it will change the woirld. I try and do my best and I hope other people do their best."

Since opening in Jægersborggade,  which was 'a worn out neighbourhood' the area has bloomed a lot. Christian said: "It's partially with our help. The idea was to make an informal, creative restaurant with high end gastronomy. Manfreds came on later and is more of a tribute to my Italian roots." 

Relæ works on focused and tasty food, no muss, no fuss. As the website states 'its our choice to be certified organic, because its worth it'. It's a restaurant where innovative gastronomy and low prices are not opposites. This focus has required a development of carefully prepared daily routines and smart solutions. From the beginning it looked at how to recycle? What to save? When to look for synergy? And from there, the step toward an 'ethical, uncompromising approach to everything we do has been almost natural'.

In October Food on the Edge will see over 40 like minded chefs descend on Galway in Ireland and discuss their opinions on the future of food, something Christian is looking forward to.

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He said: "There looks like there is a fun and interesting buzz around it, it’s very relevant and I like the idea that I will get something out of it, going around Galway experiencing different things, meeting producers – it all has the potential to be inspiring and fun to see."

Born in Messina, Sicily and having emigrated to Denmark with his family at age seven, Christian's passion and drive for a career in cooking led him into some of the world’s most influential kitchens, including Noma and elBulli, working with master chefs René Redzepi and Ferran Adrià.

He said: “I’ve had a big interest in food since I was a kid. The idea of coming from this country (Sicily) where food is a big deal to a country where it wasn’t so much – it became a big part of my identity when I was a teenager.

“I lik e to work with crafts and I like to work with my hands – I’m very fascinated by that. Cooking was the combination of all of those things which made me feel like it was the place for me to be."

So for a chef whose food has sustainability and organic at the forefront what is the future of food?

"That’s a tough question to answer in a short sentence!"  laughed Christian. "I think gastronomy will, and is already taking a little more responsibility in terms of agriculture and the responsible sourcing of produce. I think that’s an important example to set for the every day consumer."