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Mogens Bay Esbensen
Mogens Bay Esbensen (born 1930) is a prominent Danish born chef and author widely credited with introducing Thai cuisine and ingredients to Australia,〔(Stephen Downes » Finding Mogens )〕 and is considered a pioneer of Modern Australian cuisine.〔(History of Nautilus Restaurant - Port Douglas Dining Australia )〕 He operated ''La Causerie'', ''Pavilion on the Park'', ''Butler's''〔http://www.portrait.gov.au/exhibit/masters/full/p1.htm〕 and ''The Old Bank'' 〔(Great Australian Chefs: Damien Pignolet )〕 restaurants in Sydney and ''Nautilus'' in Cairns.〔"Thai Cuisine" Mogens Bay Esbensen (1990) pp8-9〕 He now lives on the island of Læsø halfway between Sweden and Denmark.〔
==Career==
Esbensen was born on a farm 60 km south of Copenhagen in 1930.〔 He started cooking at age 4, and at age 15 trained as a chef under Ejler Jørgensen, a famous Copenhagen chef and restaurateur.〔"Thai Cuisine" Mogens Bay Ebensen (1990) p7〕 At age 22 he was executive chef at the ''Hotel de France''.〔 In order to travel he joined Scandinavian Airline Systems (SAS) as a flight steward where he cooked in flight meals.〔 In 1959 he was posted to Bangkok, Thailand, returning to Denmark at the end of his one-year posting.
He returned to Bangkok to take up a position of food and beverage manager at the Rama Hotel, attempted to set up a floating hotel in Hong Kong, and later was involved in setting up an international resort at Pattaya.〔 In 1965 Esbensen opened his first restaurant called ''Two Vikings'' and in 1972 sold his interest to his business partner in order to establish an orchid farm near Pattaya, but the venture failed and he lost his life savings.〔 Two years later he became a consultant to the Bangkok Hyatt Hotel, and it was while on a promotional trip to the Hyatt Kingsgate Kings Cross that he decided to relocate to Sydney Australia.〔Thai Cuisine" Mogens Bay Esbensen (1990) pp8-9〕 He began by operating a small restaurant ''La Causerie'' before becoming head chef of ''Pavilion on the Park'' in 1976.〔 The restaurant, which he ran with chef Damien Pignolet, became very popular and was a financial success, netting nearly $1 million in one year.〔(Damien Pignolet 1991 )〕
Esbensen began by cooking French cuisine,〔 but later introduced Thai dishes based on his 17 years living in Bangkok.〔(Christine Manfield )〕 He purchased ''Butler's'' in 1979 where he introduced an international menu, although the restaurant was predominantly known as a French Restaurant.〔 He demanded then unknown Thai ingredients fish sauce, lemon grass, gingers, Thai eggplants, and tropical fruits of Sydney suppliers, and eventually these became available.〔〔 While on holiday in Port Douglas, Far North Queensland, in the early 1980s, Esbensen purchased the ''Nautilus'' restaurant and ran this at the same time as Butler's.〔〔 It was at ''Nautilus'' that he became famous for his Thai cuisine.〔 In 1986 he wrote the influential ''Thai Cuisine'', and in 1988 ''A Taste of the Tropics: the Delights of Australian Tropical Fruit'' published by Viking O'Neil, and both out of print. By 1989 Esbensen had sold ''Nautilus''〔 and returned to Sydney to concentrate on ''Butler's.''.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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