The Scandinavian chef left the frosty winters and mild springs of northern Europe to embark on culinary escapades in the temperate regions of the Middle East and Asia.

Following his mentor, a 3-Michelin-starred chef, entrusting him with the responsibility of establishing his restaurant in one of Asia’s most diverse cities, the chef ultimately inaugurated his own gastronomic establishment.

Taking inspiration from the new Nordic Cuisine movement, this culinary concept prioritises locally sourced, seasonal ingredients from regions committed to environmentally conscious, ethical production.

The chef’s cuisine showcases the unique flavours of the Nordic region, taking advantage of its distinctive seasonal variations to craft a multi-sensory experience throughout the year, from spring through to winter.