My knowledge and passion for food, the overall restaurant experience and especially the plating, has had a lot to say for how I ended up in this field. For me, cooking is a form of design, one must think through how the crockery would bring out the best in each specific dish, and one should plate the dish in terms of both composition, negative space, color choice and especially how you choose to prepare the raw material. This is just a small part of how the guest experiences both the food, the atmosphere, the service, the room design, the menu, simply the overall experience of a restaurant visit. Everything is carefully designed and planned, just like in the field of design.

I would describe myself as a passionate, detail-oriented designer—a strong collaborator driven by curiosity. As the former leader of the student organization Raster, I fostered connections between students and the professional world, collaborating with Design region Bergen, OK Kontor, and Grafill.

My strengths in the field of design I would say are particularly systematic parts of design, such as layout, typography, branding and packaging design. I also find it very interesting to experiment with different forms of expression and visual instruments throughout the design process. I probably use most of my knowledge and experience from the physical and analogue, considering my background as a chef, and take a lot of inspiration from food and various raw materials in my work as a designer.