Portfolio
But I'm also a trained chef, which changes how I see things.
I don't just photograph food as it looks — I pay attention to how it's made, why it works, and what it's meant to do. Comfort, appetite, curiosity, memory. Sometimes all of it at once.
My work sits somewhere between craft and storytelling.
Clean, honest imagery — with just enough edge to feel alive.
Published cookbooks and food writing
The first book to document the food and food people of Bornholm. A portrait of an island seen through those who grow, cook and care about what they eat.
Photographed by Anders Beier.
The follow-up to the first book — already in progress before the original even left the printer. A deeper look into the same island, with more voices, more stories and more food.
Photographed by Anders Beier.
Gourmand Award – Top 3, Photography category.
My very first book. Photographs, text and recipes by me — built around food memories collected while travelling, and how those experiences stay with you long after you return home.
Gourmand Award – 2nd place, Tourism category.
A book about everything edible found in nature. Foraging, hunting, curiosity — and a respect for ingredients before they become cuisine.
Photographs and text by me.
Gourmand Award – No. 1, Nordic category & No. 1, Food & Nature.
Traditional Bornholm recipes brought into the present. Reinvented — But treated with care, clarity and respect for where they come from.
Photographs, text and recipes by me.
Gourmand Award – No. 1 "Best of the Best", 30-year anniversary.
A book about food and lived experiences in Greenland. Based on years of travel with Kennie Ørsted — the other half of Fearless Foodies.
Written and photographed together.
(No awards. And that's fine.)
All books have received the prestigious Gourmand World Cookbook Award, the world's largest international cookbook award program.
Fearless Foodies is a long-form food and travel project built on curiosity rather than formats. It follows food where it actually lives — in landscapes, daily work, tradition and movement.
The project is created by two friends who have known each other for more than 30 years. That shared history brings trust, endurance and a quiet understanding of how stories unfold over time.
From Greenland, travelling with hunters and cooks, to Morocco on small Monkey Bikes, and a long Scandinavian motorcycle journey through food, weather and distance. The road is part of the story. So is arriving.
The TV series is available on streaming platforms including Amazon Prime, and the project has also resulted in the book Bites and Tales from Greenland.
The work blends documentary film, still photography and personal observation — and continues to evolve through new journeys and collaborations.
The Fearless Foodies television series has been recognized internationally and is available on major streaming platforms.
How & Why is a video-based learning platform built for professional cooks working in demanding environments.
It focuses on why things work – not just how – so knowledge sticks, stress goes down, and quality becomes more stable over time.
The platform is used as a tool, not a school: short videos, clear principles, and practical guidance that can be applied immediately at work.
How & Why is designed for people who:
The content is:
No exams. No theory for theory's sake. Just knowledge that helps people do their job better.
How & Why was developed and tested in close collaboration with maritime galley crews. In this environment, teams are small, staff turnover is high, mistakes are costly, and training time is limited. The platform has proven especially effective here because it reduces uncertainty and stress, improves consistency across shifts and crews, supports people with different training backgrounds, and creates a shared professional language on board.
How & Why is not a recipe library. The platform focuses on core cooking principles, decision-making under pressure, understanding raw materials, reducing waste and errors, and building confidence and professional pride.
I'm trained as a chef and have worked professionally as both head chef and sous chef. Alongside the kitchen work, I've spent years teaching — from professional training environments to cooks who needed clarity, confidence and a way to understand why things work, not just how.
That mix of practice and reflection gradually pulled me toward photography, books and film. I work visually, but always with structure underneath. Craft matters. So does thinking.
I'm deeply interested in food as culture rather than trend, and I've spent a large part of my life travelling and working across different food traditions. India, Greenland and Italy have shaped my understanding the most — very different places, but all deeply rooted in food as daily life, identity and care.
Along the way, I've written award-winning cookbooks, created television series shown internationally, and developed long-form projects such as Fearless Foodies. Sometimes in collaboration, often working across disciplines myself — photography, text, concept and structure.
In parallel, I built How & Why, a learning platform focused on principles rather than recipes. It grew directly out of teaching and kitchen life — a response to stress, shortcuts and noise, and a belief that better understanding creates calmer cooks and better food.
I take the work seriously. Curiosity, travel and ideas keep it moving. And I still believe that good food — like good stories — starts with paying attention.
