Meet Chiara Barla

  • "I feel I am part of the lucky group of people that really love what they are doing. I enjoy cooking and baking like the first day, maybe more now, and there is nothing else I would like to do."

    After completing degrees in Italian Literature and Digital Communications, and having several office jobs in Milan, Chiara decided she wanted to be a baker and chef. Now, Chiara owns and runs the chic café Apotek 57 in Copenhagen. 




  • Chiara started her kitchen journey at the farm-to-table restaurant Erba Brusca in Milan and later moved to Copenhagen. That's when she got struck by the city bread scene and decided to learn how to bake.

    She opened Apotek 57 where she now works creating her favourite recipes and fostering the vibe of an Italian gathering, here in Copenhagen.




    • Deciding to do a career change is always challenging. But on top of it, you also moved to abroad shortly after. How has your experience been?



      My experience has actually been great!

      Once the first big decision of changing life was taken, nothing could take me back. I feel I am part of the lucky group of people that really love what they are doing. I enjoy cooking and baking like the first day, maybe more now, and there is nothing else I would like to do.
      Moving to Copenhagen has been smooth and easy. The city and the people are welcoming - still I don't speak Danish after 5 years - shame on me - but I never felt lost. And of course the food scene here is buzzing. So many chefs from all over the world travel and work here making this city extremely exciting for people that are in this industry.




    • What does Christmas mean to you? Do you have any special recipes you can't go without for this season? 

      A typical Italian Christmas to me means cooking and eating, and if I cannot travel back home I'll try anyway to celebrate with my friends, organizing a big feast with all typical dishes from their countries.

      Tortellini in brodo, that is a dish of filled fresh pasta served with chicken stock that I eat in the evening on the 25th of December every year. And Panettone of course!