Having trained in some of Europe’s most prestigious kitchens, he worked at the three-Michelin-starred Geranium in Denmark and the two-Michelin-starred Mugaritz in Spain. These experiences shaped his culinary vision, which is deeply rooted in the local area and its produce.

Aged just 29, he received the Michelin Young Chef Award for the Nordic Countries in 2019, an accolade that further solidified his already close association with KOKS. Through this restaurant, he has placed the Faroe Islands amongst the world’s leading gastronomic destinations. Under his leadership, KOKS earned two Michelin stars thanks to a menu based on local ingredients and traditional techniques such as fermentation, curing and drying, which reflect the archipelago’s unique identity.

After leading the project for over a decade, he embarked on a new chapter in 2025 with the opening of PAZ, his first solo restaurant, located in Tórshavn. He continues to explore the landscape, culture and produce of the Faroe Islands through his contemporary, personal cuisine, which is deeply connected to its origins.