What are your earliest memories of being interested in food?

My first memory in the kitchen is my grand ma’s sorrell egg dish.

What kind of experience do you aim to give guests at l’Atelier d’Edmond?

I like to share my cuisine with my guests, with regards to my vision and the tastes as well as the history and thought behind it.

What chef would you say has inspired your cooking the most?

Michel Bras inspired me a lot.

Describe how you see your own culinary style and how it has evolved over the years…

My cuisine is one of contrasts and sensitivity, which, with time has evolved more distinguished flavours.

What would you say has been the most memorable moment in your culinary career so far?

Being awarded a Michelin star was an emotional moment.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To work hard and be curious.

What’s been your most embarrassing kitchen moment?

A bad service at the beginning of the season when I started atl’Atelier d’Edmond.

What restaurant is currently at the top of your list to dine at?

Frantzen Lindeberg à Stockholm.