Nature and it’s wonders has always fascinated me. Born and raised in a small fishing village in the Northern part of Denmark, I always had a natural connection to the sea. My eager to explore and learn has brought me to where I am today. I’m constantly seeking new knowledge, whether its cooking techniques, creatures in the ocean or wild plants on the mainland.

My passion for cooking started in 2004 and is based on local ingredients. I’m passionate about cooking the ocean, and to cook with unused species of high quality is something that drives me. Showcasing the biodiversity of the ocean, to teach and educate that the ocean has so much more to offer than what “meets the eye.” In addition to fresh ingredients, different preservation techniques like fermentations, picketing, vinegars, syrups etc. is something I spend a lot of time on. Storing our food so we have something for the cold winters here in Norway really fascinate me.

I’m a fanatic of the beauty of seaweed and strongly believe that seaweed is our future and I’ve been foraging seaweeds for more than a decade now. My foraging for wild plants started around 2005, starting out with foraging chanterelles mushrooms and wood sorrels in the forests close to my home in Frederikshavn, Denmark.

I moved to Norway in 2011 and in 2016 I became the Executive Head Chef at Restaurant Under in Lindesnes, Norway, around 2,5 years before the opening of the restaurant. Under opened its doors in 2019. In 2020, my team and I received our first Michelin Guide star, and we’ve kept it ever since. In 2021, me and my team at Under won an award by the Scandinavian guide 360, a guide that focuses on sustainability and high quality. We were awarded the “360 Seafood”. It’s the guides award for best seafood restaurant of the year.

In 2022, Under was added to the 50 Best Discovery list, by the world-renowned restaurant list same year we received 2 circle in the 360guide.

In the ending of 2023 I finished my journey at Under….