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.
Founder & Maritime Education
Cook’s Ticket is the digital training and assessment programme I created for professional cooks who need a practical route toward the Danish Ship’s Cook Certificate.
It grew out of the same professional kitchen experience behind my books, teaching and food work: people do their best work when training is clear, visual and grounded in real conditions.
For working cooks, a fixed assessment-centre date can mean flights, hotels, missed rotation and time away from the galley. Cook’s Ticket makes the recognised Danish training and assessment stage available remotely, with focused learning, a practical cookery-video assessment and a remote-proctored final exam.
After passing, candidates receive a Cook’s Ticket Certificate of Completion. They can then apply separately to the Danish Maritime Authority for the official Danish Ship’s Cook Certificate. The Authority makes that separate decision.
Designed for working cooks, crewing teams and ship operators who need a credible route without unnecessary travel.
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 developed How & Why, a learning platform focused on principles rather than recipes. That experience now informs Cook’s Ticket, the digital training and assessment programme I created for professional ship’s cooks.
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.
