Rasmus Munk
Advisor

Rasmus Munk is a visionary chef, creative leader, and Advisor to Andromeda Ventures whose work has redefined the very concept of dining and experiential innovation. As the founder and head chef of Alchemist, the two Michelin star restaurant in Copenhagen, Munk has been named World’s Best Chef at the 2024 Best Chef Awards, one of the highest honors in global gastronomy, and he has been recognized repeatedly for his radical, multidisciplinary approach to food.

Munk’s culinary philosophy, often described as Holistic Cuisine, merges gastronomy with art, drama, storytelling, and sensory science to create immersive, multi sensory experiences that transcend traditional meals. At Alchemist, guests embark on journeys of up to seven hours, moving through environments designed to evoke emotion, curiosity, and reflection. His menus deploy food as a medium to challenge perceptions, spark conversation on sustainability, and explore social and ecological narratives.

Emerging as one of the most innovative creative minds of his generation, Munk opened the first iteration of Alchemist at just 24 years old and rapidly earned two Michelin stars within seven months of reopening his fully realized concept. Under his direction, Alchemist has consistently ranked among The World’s 50 Best Restaurants, signaling international acclaim for its artistic boldness and cultural impact.

At Andromeda Ventures, Rasmus enriches the firm’s ecosystem with a unique intersectional perspective rooted in design thinking, emotional engagement, and experiential transformation. He advises on how emerging technologies and new cultural narratives can be shaped into human centered experiences that resonate deeply with audiences, whether through brand storytelling, immersive product design, or the reimagining of ritualized interactions in tech, media, and beyond.

Munk’s work consistently bridges creative expression and innovation: he applies scientific curiosity to food systems, probes sustainability challenges, and collaborates across disciplines to push the limits of possibility. His influence extends beyond gastronomy into cultural dialogue, making him a strategic voice for ventures that look to shape future human experiences.