1. What’s the story behind your cooking journey?
POPL Burger originally started at Noma during the pandemic, serving comfortable food during hard times.
2. What’s the essence of the cooking?
POPL essence is to be a creative place with seasonality, accompanied with techniques from fine dining but for everyone.
3. Which is your most cooked dish?
Depends on the season, right now Deer burger from local Deer with mushrooms.
4. What are your goals as a chef?
I want POPL burger to bring exciting and creative dining experience but with a reasonable price. Democratizing fine dining.
5. Who or what is your biggest inspiration?
My biggest inspiration are all the people who are passionate about what they do. It inspires me everyday to see people who are dedicated and passionate. If I need to name one: Thomas Frebel. Incredible human, athlete and the best chef.
6. Last meal?
Absolutely my grandmom's meat soup. Is there any other choices?
7. Your must have ingredient in your fridge/pantry.
Ah- I like to have lots of condiments around me. By mixing them with seasonal ingredients, food never gets boring :)
8. A dish that brings you to your childhood.
There is few- the meat soup, pancakes cooked on the fire and herring steak.
9. What’s the perfect pair to olive oil?
If you have good olive oil it works with everything.
10. How would you describe Psyche Organic Olive oil in one word?
Very-well-thought-out.