For 2018’s first installment of the Amassed Dinner Series, we look forward to welcoming David Breeden, Chef de Cuisine at Thomas Keller’s three Michelin-starred California institution The French Laundry. David has been with Thomas Keller since 2005, where he started as The French Laundry’s butcher. In 2006 David relocated to the east coast, where he first assumed the position as Chef de Partie, before becoming Executive Sous Chef at Thomas Keller’s New York outpost Per Se. Three of these years were spent side by side with Amass’ Matt Orlando, as Sous Chefs between 2007 and 2010. This is the first time David and Matt will be cooking together since then.

The Amassed Dinner Series is about creating unique dining experiences by inviting some of our favorite chefs to collaborate with us at Amass; cooking only with what is available in our corner of the world, at that specific moment in time, completely submitting to Danish wind, weather and terroir. 

DATE Wednesday the 13th of June
CHEFS David Breeden and Matt Orlando
DIETARY Unfortunately we will not be able to accommodate dietary restrictions for this event

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With our more than 700 square meter dining room and private loft, Amass is the perfect location for your private or semi-private event, whether personal or corporate.

With room for up to 80 seated guests, our unique space provides endless opportunities for your event, no matter if you are looking to celebrate a birthday, wedding or your next company party. 

If you are looking for something more intimate, our private loft accommodates up to 16 guests and is situated above our dining room, giving you the experience and ambiance of the main dining room – while maintaining a sense of discretion. 

If you would like to plan your next event at Amass, please contact us through or call us at +45 4358 4330


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