He set up his first Alchemist restaurant in a different location in Copenhagen in 2015, fast establishing himself as a chef who thinks outside the box by serving dishes including an edible ash tray dish inspired by lung cancer. While other regional chefs at this level were following the established New Nordic pattern, he wanted to include art, science and society in an approach he calls "Holistic Cuisine", encompassing everything from how you treat your staff and suppliers to how you design a restaurant.
