Dear friends of Holmen,
It is that time of year again, when we proudly share the line-up of chefs who will join us for next year’s Kitchen On The Edge Of The World.
Through Kitchen On The Edge, we continue our commitment to place, seasonality and craft. The most memorable meals arise when chefs respond to land and sea — and when guests are invited to connect, not just dine. Each gathering is shaped by the rhythm of the Arctic, the creativity of our chefs, and the shared curiosity of those who travel here.
From world-class culinary precision to pioneering sustainable practices, from foraging wild landscapes to reimagining zero-waste dining, these chefs bring skills that reach far beyond the kitchen. They are storytellers, innovators, and craftspeople who use food to connect us more deeply to the land, the sea, and to one another.
MAX COEN 19 – 23 March
Max Coen is the chef and co-owner of Michelin-starred restaurant Dorian, a modern British bistro in the heart of Notting Hill, London. In just two years, the restaurant has earned a Michelin star, been named No. 21 in the UK’s National Restaurant Awards, and established itself as a cornerstone of its community.
Born in Salisbury in Wiltshire, Chef Max Coen draws inspiration from all over the world, and not one specific cuisine, his cooking is moulded by his time working at Ikoyi with Jeremy Chan, Björn Frantzén from Frantzén in Stockholm and James Knappett’s Kitchen Table in London.
Max’s cooking has always been about precision and a deep respect for ingredients. Produce is king, and the recipes for his flavour-packed dishes are complex and technical but are exactingly plated with a relaxed ease that belies the skills involved.
We can’t wait to see his fresh and considered approach to our Arctic larder rich with ingredients from the land and sea.
MIKAEL SVENSSON 30 April – 4 May
Mikael Svensson is the chef and owner of Kontrast in Oslo, a restaurant awarded two Michelin stars and a coveted Green Star for its commitment to sustainability. His cooking is defined by hyper-seasonality and an ethos that proves culinary excellence and environmental responsibility can go hand in hand.
Born in Skåne, Sweden’s southernmost county, Mikael grew up close to the land and sea, with a childhood that taught him how food, nature and community are deeply connected. His early years exploring the Swedish countryside, together with formative experiences cooking throughout Scandinavia and Spain, shaped his mastery of preservation, fermentation and other traditional techniques that remain central to his work today.
Kontrast is a tribute to the farmers, growers and fishers who share his values, and a showcase for how mindful practices can elevate the dining experience. Mikael’s dishes highlight impeccable local produce, reimagined with precision, creativity and deep respect for the people and places behind every ingredient. His philosophy and playful precision promise to bring new light to our Arctic larder in this season of renewal.
LARA ESPIRITO & GEORGE MCLEOD 7 – 11 May
Together they run SEM in Lisbon, a restaurant that has become one of Europe’s most exciting voices in sustainable dining. Opened in 2021, SEM (meaning “without” in Portuguese) is a bold exploration of zero-waste cooking, regenerative sourcing and a belief that gastronomy can be a catalyst for systemic change.
Lara, born in Rio de Janeiro and raised across South America, began her career in sustainable development before retraining as a chef. What first felt like a change of direction soon revealed itself as a continuation of her life’s work, using food as a tool for building a more regenerative future. Today, she serves as SEM’s Impact Director, bridging her expertise in policy and sustainability with the craft of hospitality.
George, originally from New Zealand, forged his culinary path in kitchens across New Zealand and the UK, including a formative role at Silo in London, the world’s first zero-waste restaurant. At SEM, his cooking transforms overlooked ingredients: roots, stems, offcuts, invasive species, into dishes full of vibrancy and depth, earning him international recognition, including the One Knife award at the Best Chef Awards.
Their shared vision and inventive cooking will bring a bold, future-facing perspective to the raw ingredients of Lofoten.
MATTHEW ORLANDO 24 – 28 SEPTEMBER
The California-born chef has spent his career in some of the world’s most influential kitchens, from The Fat Duck and Per Se to Noma.
In 2013 he opened Amass in Copenhagen, which over a decade became a beacon for circular gastronomy — twice recognised as the most sustainable restaurant in Northern Europe and celebrated on the World’s 50 Best extended list.
In 2022, Matthew took this philosophy to Singapore with AIR, a restaurant, research and education space named one of TIME magazine’s Top 100 Places on the Planet. Now back in Copenhagen, he and his wife Julie are preparing to open ESSE, a restaurant designed to distill more than a decade of circular practice into a dining experience where deliciousness is always the driver.
Beyond the kitchen, Matthew co-founded Endless Food Co., developing new flavours from industrial by-products, including THIC — a “chocolate” crafted from the grains left after brewing beer (BSG). Matthew’s relentless curiosity and pioneering approach will shape a new conversation with the produce that defines our northern landscape.
THOMAS LAURSEN 1 – 5 OCTOBER
Known as Wildfooding, Thomas is one of Scandinavia’s most respected professional foragers. With a lifelong passion for gastronomy and a background as a teacher, he brings together deep knowledge of the natural world with an instinct for storytelling and sharing.
Over the years, Thomas has built expertise in foraging edible plants, mushrooms, berries and wild fruits, while promoting methods that restore our connection to the landscapes around us. His work has led to collaborations with many of the region’s most celebrated restaurants, including Noma, Geranium and Kadeau, as well as countless environmental initiatives.
Author of four books, and a familiar voice on television, podcasts and at foraging walks, Thomas continues to inspire through his dedication to sustainability, adventure and the joy of eating from the wild. His guiding philosophy is simple: there are only a few meals in a lifetime, so let’s make the most of them.
With Thomas, the landscape of Lofoten becomes part of the kitchen. A reminder that every meal starts in nature.
To book for any of these culinary adventures visit our booking page or email us at reception@holmenlofoten.no
English (UK) 
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