What inspired you to become a chef?

I have always enjoyed cooking and bringing people together around food. When I started as a trainee chef, I immediately knew it was the right path for me – it just felt right.

Have you faced challenges as a woman in the industry? Do you see a positive shift in gender balance in kitchens?

It hasn’t always been easy I think, especially when working alongside experienced and highly skilled men. But it’s a learning process, and over time, I became less and less aware of the fact that, at times, I was the only woman in the kitchen at my workplace.

We have all heard terrible stories about challenging work environments and harassment between men and women in professional kitchens, but I think I’ve been lucky in that regard. There is still a male dominance in the industry, but more women are entering the field, which I think is fantastic

How do you balance work-life in such a demanding job?

On my days off, it's important for me to detach from everything. After the constant noise, it's such a relief to escape to the countryside, where the only thing I need to quiet down is the birds. I live on an old farm outside the city, and it’s been a world of difference compared to my previous apartment in the heart of Aarhus.

Summer here is especially magical, surrounded by green fields, free-range chickens, a blooming kitchen garden, and fruit trees as far as the eye can see. Each year, we turn the garden into a lively space filled with friends and locals for our annual summer restaurant – a true highlight of the season. We come together to enjoy music, dancing, and, of course, exceptional food.

If you had to pick a dish at Bardok, which one is a must-try?

You absolutely must try the ‘Khinkali’. I think this dish embodies everything Bardok stands for and what I truly appreciate in the kitchen. Khinkali might seem fairly simple – Georgian dumplings filled with soup – everything is made from scratch, and they’re folded fresh upon ordering. It’s craftsmanship, it’s simplicity, it’s incredibly authentic, and they just taste amazing.

What’s your go-to outfit, when you’re not in the kitchen?

Oversized or loose clothing! Something I can breathe and move in. Something comfortable that makes me feel good. It should be minimalistic and easy. I love my ”Fenja O-neck Top” because it’s always soft under my chef jacket

What’s been your proudest moment as a chef?

Uhh, it's a tricky one. I feel incredibly proud when I'm recognized by people or professionals I look up to and have great respect for. It always warms my heart a little extra. My boss’s speech at my chef’s graduation celebration– that one really touched me!