Trained as a chef and chocolatier and learned my trade from masters like Michel Michaud, Henrik Boserup, Thomas Pasfall, Michel Roux Jr. and Stephane Libourel, experience from classic Michellin restaurants like Le Gavroche and Aubergine in London, Formula B in Copenhagen. Later in my career, I've been the head of our ambassador to the Dutch household and head chef in the Danish parliament. Classic French is my foundation but I have lost my heart to Italian cuisine and have a philosophy that gourmet doesn't have to be solemn. Food is a sensory experience that we share with each other and I am passionate about casual social dining!