My name is Jens Söndergaard, half Swedish, half Danish, and wholeheartedly a gastronome with almost 30 years of experience as a chef, where I have worked as a head chef in everything from Michelin restaurants to Meyers canteens. However, it has never been stars that have driven me but the love for flavor, cut to the bone, and the simplicity of good ingredients. Being able to pass this on, served on a plate to happy guests, is an experience every time.

Privately, my wife and our two children recently bought a small country estate with 1 hectare of land, overlooking Lammefjorden, a newly established organic kitchen garden, and the dream of eventually running, among other things, a pop-up restaurant, cooking school, and catering. Sustainability, animal welfare, and the farm-to-table philosophy are part of my cooking, just as I would love to include our own ingredients, but also other local products of high quality, in the food for you and your guests.

Take a look at my menus, which are mostly for inspiration. The experience from many private dining events and larger and smaller gatherings tells me that we create the perfect menu through dialogue.