When you think back to your younger self, what passions and interests shaped who you became?

That's a great question.

I never thought I would end up in a kitchen.

I come from a family of fish smokers and gastronomically interested people, not by any means chefs or fine dining lovers or anything like that, but very traditional peasant kind of food and fisherman's food.

And on Bornholm there's lots of smokehouses, a vast tradition of herring fishery and also these smokehouses smoking the herring.

a commodity back from medieval times.

There's a lot of food in my childhood.

Then you ended up, by chance, in gastronomy.

looking at the new nordic cooking now i i don't think there's many restaurants anymore that would specifically say that this we are doing new nordic cooking how would you would you say that you are still sticking to it or how do what's your relationship to the new nordic style

no i wouldn't say that we're a new nordic restaurant anymore no i wouldn't but of course we're like we are We come from it.

But I think that new Nordic cuisine came at the same time as social media, basically.

So what happened then is it became everyone's cuisine.

And every cuisine in the world could get inspired instantly from it and vice versa.

So, of course, it ended up being this world cuisine as it is now.

And there's many directions in it.

How did you set that up and what was the thought behind having two restaurants?