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Rasmus Munk Chef, Restaurant Alchemist, Copenhagen I had the chance to take part in creating our uniforms together with the designer form Kentaur, and I’m very happy with the results. Apart from looking smart the material is breathable with a lovely light feel to it which makes it very pleasant to work in. The apron solution that eliminates the need for straps feels very liberating. Performing at the front line. undefined Have your logo or name embroidered onto your workwear Made for people. At work. Responsibility is more than a 14-letter word. It's action.

Have your logo or name embroidered onto your workwear Our never-out-of-stock program will never let you down. Responsibility is more than a 14-letter word. It's action.

Since 1990, Kentaur has focused on creating workwear that not only looks good but is also comfortable and functional down to the smallest detail. Workwear designed to be worn, used and appreciated every day. At the same time, every garment is developed with the ambition of creating value for professional laundries in the textile service sector, specifically adapted to their business models and operational needs. We work continuously to maintain a responsible supply chain and act with integrity in everything we do.

Vivi Møller Madsen The mobility in the clothes is optimal because they are stretchy, allowing for better movement. They fit comfortably. Great pants, both the summer and winter ones. It is important that there are pockets for the things we need to carry. The residents have commented a lot on how the colors are nice and calm, which somehow also soothes them. They think it looks good on us. Have your logo or name embroidered onto your workwear Made for people. At work. Responsibility is more than a 14-letter word. It's action.

HoReCa, Retail & HACCP Healthcare & Service HoReCa Essentials & Ambassadors Retail (German) Value Added Service Value Added Service CSR Responsibility Report 2024 2023/2024 2022/2023 2021/2022 2020/2021 2017/2018 2016/2017 2015/2016 2014/2015 2013/2014 2012/2013

Have your logo or name embroidered onto your workwear Made for people. At work. Responsibility is more than a 14-letter word. It's action.

Workwear matters. To the celebrated Chef de Cuisine and the busy waiter. To the dedicated clinic employee and the compassionate healthcare assistant. And to most people at work. Since 1990, Kentaur has focused on creating workwear that not only looks good but also feels right to wear. Comfortable. Functional. Thought through down to the smallest detail. Giving you workwear you actually enjoy wearing. At the same time, it is our ambition that each and every piece of clothing is created to add value for professional laundries within the textile service sector. Specifically adapted to their business models and requirements. We strive always to maintain a responsible supply chain and act with integrity in everything we do. We are Danish in our essence, our business ethics, our organizational culture, and in our relaxed and straightforward way we work with customers, partners, and each other. In the end, everything we do, we do for people. At work. Made for people. At work. What we stand for Because who we are matters just as much as what we do. The principles below shape how we think, design, and work every day. Creating value. At work. At Kentaur, we design workwear to create value across the entire workwear system. From dealers who represent our brand to Textile Service partners who manage garments every day. Value for Textile Service. Built in. Our workwear is developed to perform in professional laundry systems. From durability and wash performance to long product lifecycles, every detail supports reliable textile service operations. Learn more Value for dealers. Built together. We support our dealers with products, tools, and services that make it easier to present and sell Kentaur workwear. Built to strengthen partnerships and create value for customers. Learn more

From concept to counter. Kentaur equips textile service providers with retail workwear that performs in the store and in the laundry. Scandinavian design meets durable functionality, creating collections that look sharp and stay strong wash after wash. With one trusted supplier, every element fits together through design, development, logistics and service. Discover how we make retail workwear simple to manage, rewarding to deliver and effortless to wear. From insight to innovation. At Kentaur, every development begins with the people who wear and handle our workwear. Through user-driven innovation and close collaboration with laundries and textile service partners, we learn how workwear performs in the real world. We combine these insights with fashion trends, responsible initiatives and high-durability fabrics to create designs that feel natural, move freely and stand the test of time. Our goal is to make workwear that support both the atmosphere customers meet in the store and the pride professionals feel when wearing them. Features made for retail Behind every Kentaur design lies a purpose. Each collection includes thoughtful details developed for real retail work. Here are just a few of the features that make a difference in daily wear. Breathable piqué panels bring comfort and freedom of movement, while pull-up cuffs and functional pockets make work easier. Wide aprons ensure full coverage and ease of wear. CiCLO® technology is used in the knitted piqué panels, helping synthetic fibers naturally biodegrade and reducing microplastic pollution without compromising quality or longevity. Every feature adds to the experience, creating harmony in the store, confidence for the wearer and value for the service partner. ICA Medis, Stockholm When ICA Medis in Södermalm, Stockholm, reopened after a full renovation, they wanted their uniforms to reflect the same fresh energy as the store itself. Together with Tingstad, we developed a modern clothing concept that captures the spirit of their team and their neighbourhood. Seeing our workwear in action at ICA Medis fills us with pride and reminds us why we do what we do.

Work where people matter, potential is real, and every role counts. At Kentaur, work is more than tasks and titles. It is about trust, growth and meaningful collaboration across teams and countries. Explore what drives us, how we work and where you might fit in. People first. undefined Learn your way. undefined Behind the brand. undefined Start here. undefined One company. Three countries. We are one team across Denmark, Poland and Serbia, connected by shared values, strong collaboration and a deep commitment to quality. From our headquarters in Fredericia to our production sites in Lobez and Vranje, every Kentaur colleague plays a part in creating workwear that makes a difference. Kentaur A/S. undefined Kentaur Poland. undefined Kentaur Norway. undefined See what we are made of.

Across kitchens, clinics, restaurants, stores, production environments, and professional teams, we work with people who share our passion for craftsmanship, functionality, and professionalism.The people who wear Kentaur inspire how we design and improve our workwear through the pride, skill, and dedication they bring to their everyday work. Professionals who inspire. Lukas Kienbauer In the Austrian town of Schärding, Lukas Kienbauer has created a gastronomic universe driven by precision, personality, and relentless attention to detail. Today, he runs three restaurants while continuing to push the boundaries of fine dining on his own terms. Brian Bojsen From Denmark to some of Germany’s biggest television screens, Brian Bojsen has built a career by doing things his own way. With a passion for food, adventure, and unforgettable experiences, he continues to challenge what modern gastronomy can be. Liv Schlüter At just 26, German pastry chef Liv Schlüter has already made her mark in high-end gastronomy. Through creativity, precision, and a desire to rethink kitchen culture, she is shaping a new generation of pastry craftsmanship. Michael Nørtoft Together with his wife, Lærke, Michael Nørtoft is leading Michelin-starred Ti Trin Ned into a new era. With experience from some of Denmark’s top restaurants and a passion for creating meaningful guest experiences, his focus is on the details that make the biggest difference. National Culinary Teams. Denmark. The Danish Culinary Team represents craftsmanship, precision, and teamwork at the highest level of gastronomy. Through our partnership, we support professionals who inspire excellence in kitchens around the world. Finland. Known for their calm precision and dedication to quality, the Finnish Culinary Team represents modern gastronomy with strong craftsmanship at its core. Our partnership is built on a shared passion for functionality and performance in everyday work.

Mix & Match – Your visual tool for workwear Looking to quickly and professionally create and present workwear solutions tailored to your customer’s industry and needs? With our Mix & Match feature, you can easily combine styles, colors, and functions to design visual solutions for a wide range of sectors – from hotels and restaurants to nursing homes and retail stores. Watch the video below for a step-by-step guide on how to use Mix & Match – from your first click to a ready-to-share PDF. Prefer reading the instructions? Simply scroll down to follow the written guide below the video. How to use Mix & Match Accessing the Mix & Match Configurator You can open Mix & Match in two ways: From a product page - Jump directly into the configurator with your selected item. From your MyKentaur profile - View all your projects or start a new one. Navigating the Configurator The tool is divided into three main areas: Right panel - Browse and search our full range of workwear. Left panel - View selected items, access product details, and change colors. Center - Style the mannequin by dragging and dropping garments. You can also change skin tone for a personalized, realistic look. Finalizing Your Project Once your first outfit is styled, click ‘Go to Project Overview’ to: Add additional styles Download or customize your PDF proposal Customizing the PDF Before generating your PDF, you can: Choose a background that fits your customer’s industry Add your logo and the customer’s logo Attach product datasheets Send the PDF directly (up to 5 styles per project) Generate and Share Click ‘Generate PDF’ - your workwear proposal is ready to go!

These sales and delivery terms and conditions apply to all agreements entered into between Kentaur A/S (hereinafter “Kentaur”) and the buyer, unless Kentaur has accepted another basis for agreement in writing. Last updated October 2025.

Silhouette guide The right fit should be easy to identify. So wearers can experience comfort and functionality from day one. At work. To support this, we use clear symbols to indicate the fit of our pants, ensuring consistent expectations across collections. At Kentaur, we offer four different fits: Relaxed, Regular, Shaped and Slim. Designed to accommodate different body types and working needs, making it easier to select the appropriate fit for every role.

When pastry becomes purposeAt just 26, German pastry chef Liv Schlüter has already built a remarkable career in high-end gastronomy. As co-founder of Patisserie Lumière, she represents a new generation of chefs driven not only by craft and creativity, but by a desire to reshape the culture of the kitchen itself.Her story begins long before Michelin kitchens and luxury clients. It starts in her childhood home in Cologne.A childhood shaped by foodGrowing up, food was always at the center of family life. Weekends were spent at local markets, selecting fresh ingredients and cooking together.”It was always a family thing,” she says. “My parents loved hosting. There were always friends, good food and good wine. That’s where I learned both cooking and hospitality.”At just 12 years old, she stepped into her first professional kitchen through a school internship. The experience changed everything.”I saw how it works in big kitchens and I loved it. You can make people happy immediately with good food. That was clear to me. I didn’t want to sit in school; I wanted to create.”Knocking on the doorBy the age of 17, she was ready to take a leap. She walked into the Michelin-starred restaurant Maibeck with photos of her work and asked for a chance. Liv Schlüter I just went there with photos of what I cooked and said: I want to work with you. She got the job. Starting in the pastry section, Schlüter quickly found her direction. While the hot kitchen demanded speed and precision, pastry offered something more reflective.”For me, pastry is like drawing. It’s art. You have time to think, to build something and create a piece.”Letting the product speakWorking in fine dining kitchens shaped not only her technique but her mindset. One principle continues to guide her today.”Don’t hide the product. Let it speak. Focus on the quality.”At Patisserie Lumière, this philosophy is visible in every detail. Flavors are clean and precise, allowing each ingredient to stand on its own.Rethinking kitchen cultureBehind the beauty of fine dining, Schlüter also experienced the intensity of professional kitchens early on.”Kitchens can be very loud and rough. I struggled with that in the beginning,” she says.Instead of accepting it, she chose to rethink it. Together with her business partner Fabian Scheithe, she built Patisserie Lumière with a different vision.Their concept allows restaurants and hotels to outsource high-end pastry, reducing pressure in the kitchen while maintaining a high standard. The goal is not only better products, but better conditions for the people behind them.Where creativity meets designFor Schlüter, creativity has never been limited to the plate. As a child, she would sit with paper and scissors, designing her own clothes. That instinct to create has followed her into every part of her life and work.Today, it comes full circle in her collaboration with Kentaur, where she is involved in designing her own chef jacket.”I’ve always loved creating things, not just food but also design. It feels natural to combine it now.” Workwear as a tool for performanceFor her, workwear is an essential part of everyday performance in the kitchen.”In the kitchen, you move all the time and work long hours. It must feel light and flexible, almost like sportswear, but still look clean and elegant.”Fit plays a crucial role, especially as a woman in a profession where clothing has traditionally not been designed with her in mind.”You feel hidden in oversized jackets. It’s important that it fits your body and feels right.”What stands out to her is the balance between aesthetics, functionality and responsibility.”It’s not just about the look. It’s also about quality and sustainability, and that’s something we really value in our own work as well.” Looking aheadPatisserie Lumière was founded just two years ago but already carries a clear identity. Together with Fabian Scheithe, Liv Schlüter has created a brand that reflects both precision and personality.Their partnership balances her fast-paced creativity with his structured approach, allowing ideas to develop with both energy and focus.Despite her early success, Schlüter’s ambitions continue to grow. One dream stands out clearly.”I would love to open my own pastry shop. A place where people can come in and experience what we do. So maybe that is what we will do next.”For those dreaming of a career in the kitchen, her advice is simple but grounded in experience.”Take your time. Focus on what makes you happy and build your dream your own way.”

We understand the critical role hygiene plays in the food industry. That is why we have developed our HACCP-certified workwear collection – to support food professionals with garments that meet the highest standards of safety, comfort, and functionality. What is HACCP? HACCP (Hazard Analysis and Critical Control Points) is a food safety management system used globally to identify, evaluate, and control hazards throughout food production. It focuses on preventing contamination rather than reacting to it after the fact. Compliance with HACCP is often a legal requirement, especially in regulated industries like food manufacturing and processing. The role of DIN 10524 DIN 10524 is a German standard that outlines hygiene requirements for workwear in the food industry. It supports HACCP implementation by ensuring that garments used in food environments meet specific hygiene and design criteria – such as using easy-to-clean materials, eliminating pockets in high-risk zones, and minimizing seams where bacteria can accumulate. The standard divides workwear into three hygiene risk classes, depending on the risk of food contamination in different environments: Suitable for areas like food storage or packaging of non-perishable foods, where there is minimal contact with food. Designed for environments where unpackaged food is handled, requiring higher hygiene standards. Meets the strictest requirements for work in direct contact with sensitive foods, such as meat or dairy processing. Kentaur’s Commitment to hygiene and safety Our HACCP collection is certified across all three DIN 10524 hygiene risk classes. Each garment is designed to minimize contamination risks with hygienic materials and functional, seamless designs – without compromising on comfort. This makes it easier for businesses to stay compliant with food safety laws while keeping their teams comfortable and productive. Keep in mind that certification applies to the combination of top and bottom garments, not to individual pieces alone. Not all products are suitable for all risk classes, so it is important to select the right garments for your specific environment. Read more and see our possible clothing combinations Need help choosing the right workwear? Our team is here to guide you through the selection process to ensure your staff is equipped with the right workwear for their hygiene zone. For more information or personalized support, feel free to reach out to us at [email protected]. See our HACCP collection here Learn more about HACCP and DIN 10524 HACCP certified. At every layer. Understand the difference between fabric and ready-made garment certification in DIN 10524, and why full HACCP compliance in food industry workwear requires both. Certified together. At work as one. Learn how DIN 10524 certification works for food industry workwear, and why only certified garment combinations – not single items – meet full hygiene standards. Find the list of our certified workwear combinations here. Colors matter. At every step. Learn how color-coded workwear helps prevent cross-contamination in food production, and why Kentaur’s HACCP-certified garments combine hygiene, safety, and visual control.

Great service goes beyond delivering products. It is about delivering the right solution. Our Value Added Services bring customization, tracking, digital tools and logistics together in one coordinated setup. They are designed to simplify your workflow, reduce handling and create measurable value for Textile Service providers and dealers. From embroidery and transfer to chip integration and packing, we manage every detail under one roof. One partner. Full service. At work. From personal guidance to marketing support, our team is ready to assist you every step of the way. Personal contact The best solutions start with dialogue. That is why you will always have a dedicated Kentaur contact by your side. Someone who understands your setup and helps shape solutions that truly fit your needs. Marketing & graphic support Need visuals, graphics or copy? Our marketing team is ready to support you with high-quality materials for your promotions. You are also welcome to share our social media content and use #Madeforpeopleatwork to increase visibility. For marketing support, contact our Head of Marketing, Catarina Slangerup, at [email protected].

Our Wing-Jacket is a very popular jacket among chefs and service personnel from various parts of the world, as it merges the simple chef jacket with the classic double-breasted chef jacket. We call it our chef and service jacket because it is also often requested as an element for clothing concepts aimed at retail, catering, and bakeries. The light fabric weight (175 - 180 g/m²) makes the jacket comfortable to wear in often warm environments. It comes with many different details, which overall give it a more relaxed, down-to-earth appearance. The jacket has a single visible snap button at the neck, which helps to make this design truly unique. The Wing-Jacket is available in different qualities and five different colors: white, black, green, sand, and blue.

We do not have any open positions at the moment. But if you are curious about working at Kentaur or have a specific idea for how you could contribute, you are welcome to contact us at [email protected]. We are always happy to hear from motivated people who share our values. Are you a student or intern looking to gain experience? When we have student jobs, internships, or thesis collaboration opportunities, they will be listed here. Until then, feel free to contact [email protected] if you want to know more about future possibilities.

Create a customized catalog for your customer Want to create a custom catalog with exactly the products that fit your customer’s needs? With our "Build Your Own Catalog" feature, it is fast and simple to put together a personalized product overview - ready to download or share. Watch the video below for a step-by-step guide. Prefer to read the instructions? Just scroll down and follow the written guide beneath the video. How to access and use the custom catalog feature You can create a personalized catalog in just a few simple steps: 1. Go to the Catalog Section Navigate to the Catalogs page. Select and open the catalog that contains the product(s) your customer is interested in. 2. Select the Relevant Pages With the catalog open, click the burger menu (three horizontal lines) and choose "Build your own catalog." Browse through the catalog and select the pages that showcase the products your customer needs. You can select multiple pages—even from different sections—to create a fully tailored selection. 3. Compile Your Custom Catalog Your selected pages will appear on the right-hand side of the screen. When you’re happy with your selection, click "Create catalog." 4. Share or Download the Catalog The catalog will open in a new tab, allowing you to preview the final result. You can then: Download the PDF – Save a copy or print it for meetings. Copy the link – Share it directly with your customer via email or message.

Our Choice is Kentaur’s framework for how we work with responsibility across our products, supply chains and operations. The strategy brings together several focus areas, including due diligence in the supply chain, circular solutions, material selection, environmental impact data and compliance with upcoming EU legislation. The expectations for transparency and documentation in the textile industry are increasing, and so are the risks of misleading communication. At Kentaur, we therefore aim to communicate clearly and responsibly about our work, focusing on documented initiatives rather than broad claims. Below you can explore the different elements of the Our Choice strategy and see how we work with responsibility in practice.

At Kentaur, we believe that responsibility starts with understanding impact. Through our responsibility strategy, Our Choice, we work systematically with the decisions that shape our products, from the materials we select to the way they are produced.A key part of this work is the Product Environmental Footprint (PEF). PEF is an EU methodology that helps us measure the environmental impact of our products across different stages of their life cycle. By working with PEF, we aim to provide transparent information about environmental impact so our customers can make informed choices.However, PEF results can be complex. While we can measure impact up to the point of distribution, the use phase also plays a significant role in the total environmental footprint of a product. How a product is used, washed and how long it lasts has a clear influence on its overall impact.In practice, this means that durability and frequency of use matter. A product with a higher impact during production may have a lower impact over time if it lasts longer and is used more frequently than an alternative.Understanding this perspective is important when interpreting PEF results. Looking only at materials or production does not always show the full picture of a product’s environmental performance.At the same time, measurement remains essential. By assessing and comparing key indicators such as greenhouse gas emissions, water use and land use, PEF provides a foundation for better decisions and continuous improvement.Our key environmental impact indicatorsProduct Environmental Footprint assessments measure many different environmental indicators. To make the results easier to understand, we highlight the indicators that are most relevant to our products and supply chain.These indicators reflect areas where textile production typically has a significant impact and where measurement provides meaningful insight into environmental performance.Because our workwear is produced using both natural and synthetic fibres, water use, land use and climate impact are particularly important factors. We also include indicators that measure how chemical substances and nutrient emissions can affect ecosystems and biodiversity.These are the five indicators that are also presented on our product pages to help make environmental impact easier to understand and compare. How we measure environmental impactTo calculate the environmental impact of our products, we work with Made2Flow, a specialist in Product Environmental Footprint (PEF) assessments for the textile industry. Together, we assess the impact of our products from raw material extraction to the delivery of our workwear to customers.The calculations are based on data from our supply chain where available. This is supplemented with verified industry data from comparable textile supply chains. Using this combined dataset, Made2Flow calculates the environmental impact of each product across the relevant stages of its life cycle.The methodology follows the international ISO 14040 standard and the European Commission’s PEFCR guidelines. This ensures the results are calculated using recognised methods and can be compared across products.The data foundation includes both primary and secondary data. Around 84 percent is primary data collected directly from our own supply chain. The remaining data consists of validated secondary datasets that represent typical processes within the textile industry.

Independent certifications help document product safety, responsible production and environmental performance across the textile industry.At Kentaur, we work with a number of recognised certifications and verification systems that support transparency in our materials, production processes and supply chain.Below you can learn more about the certifications relevant to our products and production.

With our Snap-On collection, we have redefined workwear for chefs by creating unique chef shirts, jackets, and aprons with ergonomic benefits. The collection was developed in collaboration with a renowned Michelin-starred chef. The goal was to develop a collection that had not been seen on the market before. It should reflect the concept of the restaurant, creating a common thread all the way around. Ergonomics were crucial. Therefore, solutions were sought to make the chef wear more comfortable. The main focus was on the neck area, which can often be uncomfortable when wearing a regular apron. The solution was to develop a completely new apron that does not need to be tied around the neck. Instead, the apron is fastened to the chef's jacket with snap buttons. By relieving pressure from the neck, discomforts such as headaches, neck pain, and numbness in arms and hands can be avoided. The snap button fastening also makes it easy to change the apron if it gets dirty. Thus, you can easily maintain a flawless appearance and focus on what's important - your craftsmanship. Our Snap-On collection offers a variety of colors, designs, and materials that you can use to underline your style. Whether you prefer a classic aesthetic or a modern style, there is a solution for everyone.

When standing out becomes a trademark for successBrian Bojsen's path to culinary stardom was anything but traditional. It did not begin in a stiff chef’s coat or a gleaming kitchen. Instead, it started with flip-flops, the carefree charm of a surfer, and a deep passion for making people feel welcome. From the moment he first stepped onto German television screens, Brian stood out not just for his cooking, but for his unapologetically unconventional style.Today, he is one of Germany’s most recognized chefs, yet he remains rooted in his unique approach to life and work.“I have always liked to stand out,” Brian says with a grin. “Whether it is through my cooking, my style, or the experiences I create, it all comes down to staying true to who I am.”From Kolding to culinary stardomGrowing up in the small Danish town Ågård, north of Kolding, Brian Bojsen’s early years were shaped by his love for nature and family traditions. Some of his fondest memories are of cooking alongside his grandmother in her cozy kitchen, where he learned the importance of fresh, simple ingredients and the joy of sharing a meal.“Those moments with my grandmother taught me that food is more than just something you eat, it is about bringing people together,” says Brian.While the kitchen became a place of joy and creativity for Brian, school was a different story. His dyslexia often left him feeling out of place, and the traditional academic path felt like it was not made for someone like him. But even as a child, Brian dreamed big. He imagined himself on TV, bringing stories and experiences to life.“I always wanted to do something creative whether it was acting, hosting, or just being a part of something bigger than myself,” he says. “Everyone always told me what I could not do because I was dyslexic,” he recalls, “but I knew I wanted more than just the life laid out in front of me.” At 18, Brian left Denmark behind, driven by a desire to explore the world and turn his dreams into reality. “I did not know exactly where I would end up,” he says, “but I knew I had to start somewhere.”His journey took him to Germany, where he began to work in the restaurant industry. What started as a way to support himself soon became a passion that combined his love for food, creativity, and making people feel welcome.Before settling into the culinary world, Brian explored life as a professional surfer and later as a photographer in New York. “Surfing taught me resilience, and photography taught me to see the world through a creative lens, he says.These experiences shaped his bold and unconventional approach to cooking, which quickly became part of his identity. A defining moment came when he was invited to be a judge on a German cooking TV show. It was a last-minute invitation, and Brian, true to his casual nature, did not own a chef’s coat. “I called a friend and asked if he could get one for me overnight,” he says. “I did not want to look completely out of place.”While he arrived wearing the chef’s coat, Brian paired it with the flip-flops he wore every day. The footwear was not a statement, it was simply him being himself. But the unexpected look turned heads and earned him the nickname “the crazy Dane”. “People thought it was a deliberate choice,” he laughs, “but it was just what I always wore. I did not even think about it.” A world of flavors and adventuresToday, Brian’s life is a whirlwind of creativity, flavor, and adventure. As the owner of one of Hamburg’s most trendy restaurants, he has become a culinary ambassador for Nordic cuisine, which he blends with his signature boldness. His menu reflects a deep respect for simplicity and sustainability, built around fresh, local ingredients and unexpected flavor combinations. “It is about taking something familiar and giving it a twist,” Brian says.But his work is not limited to the restaurant kitchen. Brian’s love for adventure takes him across the world, where he hosts cooking experiences that bring people closer to nature. Whether he is grilling freshly caught fish over a campfire in Norway or creating a feast in the middle of a Swedish forest, Brian’s approach is rooted in the joy of connecting people through food.“Cooking outdoors strips everything back to basics,” he explains. “It is raw, honest, and incredibly satisfying.” For someone as active and hands-on as Brian, what he wears is important. “I like when I do not have to think about it,” he says. His workwear needs to be functional and practical, with enough style to feel like an extension of his personality. “When I am in the kitchen, I need clothing that’s comfortable and moves with me not against me,” he explains.Outdoors, where the elements can be unpredictable, warmth and durability become even more essential. One of Brian’s favorite jackets features a longer back, that is perfect for kneeling by a campfire while cooking. Brian Bojsen With the pieces from Kentaur, I have found workwear that keeps me warm when I am outside, lets me move freely, and still feels like me. Redefining success on his own termsFor Brian, success was never about fitting in, it was about creating his own way in life. Despite his fame in Germany, he has not lost sight of what truly matters being true to himself and connecting with others.“Standing out does not mean being flashy. It means being yourself and letting that shine through in everything you do,” he says.His journey is a testament to perseverance. From navigating challenges like dyslexia to carving a space for himself in a competitive industry, Brian has always trusted his instincts.“The most important thing is to find your passion and follow it, no matter what people say. It is what got me to where I am today,” he says.Brian’s approach extends to everything he does, from his cooking to his choice of tools and workwear. “Every detail matters when you are pursuing something you love,” he adds. “It is not about perfection, it is about being proud of who you are and what you bring to the table.”

At Kentaur, our products are made through a multi-step textile supply chain. From raw materials to finished garments, several specialised suppliers are involved in the process. To provide transparency into how our products are made, we map the different tiers of suppliers involved in our production. Below you can see an overview of the supplier levels in the Kentaur supply chain.

Responsibility is part of how we develop, produce and document our workwear at Kentaur. Our approach is structured through our strategy Our Choice, which brings together our work with materials, product development, supply chain transparency and working conditions.We work with environmental, social and governance (ESG) topics, covering our impact on the environment, people and how we conduct our business.Through documentation, transparency and collaboration with suppliers and customers, we work continuously to improve how our products are made and used.Below you can explore the key areas that structure our work with responsibility.

A workplace beyond the ordinary When you walk through the doors at Kentaur’s headquarters in Fredericia, you will notice it right away. There is room to think, room to grow, and trust in your hands from day one. This is where product development, design, sales, customer support, marketing, ESG, supply chain, and administration come together to turn strategy into action and ideas into impact. People across teams collaborate to create high-quality workwear with purpose and pride. And whether you work in a commercial, creative or operational role, you are part of something bigger and seen for more than your title. We have high ambitions and a flat structure. That means you are trusted to take ownership, invited to share your perspective, and supported to make an impact. Our culture is informal and learning driven. We sit at the same table, listen to each other, and move forward together. Even though we are an international company, we are proudly rooted in Danish values. Trust, respect and a strong sense of community define how we work. Explore more about what working here is all about. People first. undefined Learn your way. undefined Behind the brand. undefined Start here. undefined Kentaur Poland. undefined Kentaur Norway. undefined

Due diligence is an essential part of how we work with responsibility at Kentaur. It helps us identify, prevent, mitigate, and address potential social and environmental impacts related to our operations and supply chain. Our due diligence work is guided by internationally recognised frameworks, including the OECD Due Diligence Guidance for Responsible Supply Chains in the Garment and Footwear Sector, the Partnership for Sustainable Textiles, and the SME Compass developed by the Agency for Business and Economic Development. We apply a structured and risk-based approach to continuously assess potential risks connected to our products, sourcing practices, and the regions where our suppliers operate. This work covers both our own operations and our broader supply chain. Because risks and operating conditions can evolve over time, our due diligence process is ongoing and regularly reviewed to ensure that we continue to identify and manage potential impacts responsibly. How we work with due diligence At Kentaur, our due diligence work is based on a risk-based approach. This means that we continuously identify, assess, and prioritise potential social and environmental risks connected to our business activities and supply chain. Our risk assessments cover a range of topics, including human rights, labour rights, environmental impact, and anti-corruption. In total, we evaluate 18 different risk parameters to better understand where potential impacts may occur. The assessment considers both the severity and likelihood of potential harm. Based on this analysis, we prioritise actions and follow-up activities where the risks are greatest. Our purchasing volume also plays a role when determining priorities within the supply chain. The risk assessments are reviewed and updated regularly, with a minimum review cycle of once a year. This ensures that our due diligence work reflects changes in our operations, sourcing practices, and the regions where our suppliers operate. Monitoring and follow-up Identifying risks is only the first step. An important part of due diligence is monitoring working conditions and environmental practices across our supply chain. We work closely with our suppliers through ongoing dialogue and follow-up to ensure that our requirements are understood and implemented in practice. Independent third-party audits are used as an additional tool to monitor compliance with our standards. These include amfori BSCI audits and OEKO-TEX® STeP audits at our own and our suppliers’ production sites. If deviations are identified, the supplier must implement a corrective action plan to address the issue. We follow up on these actions through continued dialogue to ensure that improvements are implemented. Key focus areas in our risk assessments Our due diligence work covers a range of social and environmental topics. Some areas require particular attention due to the characteristics of the textile industry and our supply chain. Below are examples of topics that are currently a focus in our risk assessments and follow-up activities. Grievance mechanism and remediationOur due diligence work aims to identify and prevent potential harm before it develops into adverse impacts. However, if issues arise, it is important that they can be reported and addressed.We encourage our suppliers and business partners to raise concerns through our whistleblower channel. This allows potential issues related to working conditions, environmental practices, or business conduct to be reported and assessed so that appropriate follow-up actions can be taken.If necessary, remediation measures are implemented in dialogue with the supplier. This may include corrective action plans designed to address the identified issue and prevent similar situations in the future.Kentaur operates a whistleblower scheme managed by the independent third party PwC. The scheme allows concerns to be reported confidentially and ensures that potential issues can be handled responsibly.A detailed description of our grievance mechanism and remediation process is available in our Supply Chain Grievance Mechanism and Remediation Process, which is part of our Code of Ethics.

At Kentaur, responsible business conduct is a fundamental part of how we operate. Our policies outline the principles and standards that guide our actions, decisions and collaboration with employees, partners and stakeholders. Below you can find our key policies and guidelines.

When you forget what you are wearing, you can focus on what truly mattersRight at the water’s edge in Fredericia, at the tip of the old shipyard pier, lies Ti Trin Ned, a Michelin-starred restaurant renowned for its Nordic elegance and carefully crafted dishes. From the understated facade to the panoramic views of the Little Belt strait, every detail reflects quiet refinement, a perfect stage for its culinary artistry.On January 1st 2025, Michael Nørtoft and his wife, Lærke, took over this storied restaurant, bringing fresh energy to its legacy. With Michael’s Nordic-French culinary philosophy and Lærke’s expertise in hospitality, the couple is set to lead Ti Trin Ned into an exciting new chapter.For Michael, who has worked in some of Denmark’s most acclaimed kitchens, perfection is built on seamless collaboration and attention to every detail, including the uniform he wears each day.“When I don’t think about what I am wearing, I can fully focus on creating unforgettable culinary moments,” he says.This philosophy drives both their approach to running the restaurant and their dedication to crafting a Michelin experience that feels personal, welcoming, and effortless. For Michael and Lærke taking over Ti Trin Ned is more than a professional milestone, it is a deeply personal journey. Their shared vision blends the restaurant’s iconic Nordic roots with a touch of French influence, a culinary philosophy Michael developed during his years in Denmark’s top kitchens.Lærke’s expertise, refined through her work in HR and branding, ensures that the dining experience extends beyond the plate.“We want every guest to feel as if they have stepped into a home,” she explains. “Elegance, but also warmth, ease and personality.”As the couple steps into this new chapter, they bring a collaborative spirit that extends not only to the kitchen but to the entire team.Workwear is a quiet essentialBehind the scenes at the restaurant, everyday tools play a crucial but often unnoticed role including the clothing worn by chefs and servers. For Michael, who spends hours immersed in high-pressure environments, the right uniform is a foundation for focus. Michael Nørtoft I have worn different brands over the years, but Kentaur’s designs really stand out. The workwear combine practicality with comfort, and when you are moving constantly, that matters. Lærke echoes the sentiment, adding that the aesthetic considerations also play a role.“The team’s appearance during service is just as important as what happens in the kitchen. Everything contributes to the overall experience,” she says.This dual focus on functionality and presentation underscores the couple’s attention to detail, a quality that has already won admiration from their team.A new chapter for Ti Trin NedAlthough Ti Trin Ned carries the weight of its Michelin-star legacy, Michael and Lærke approach their ownership with humility and a sense of purpose. Their mission is not just to keep the restaurant’s reputation strong but also to bring in fresh ideas and a personal touch.New initiatives, such as unique gifts for guests and more interactive experiences, are designed to build a stronger connection between the guests and the restaurant.“We want people to leave with something they can carry with them,” Michael explains. “It could be a memory, a flavor, or even a small gesture that reminds them of their time here.”Striking a balanceAs restaurateurs, Michael and Lærke are not only partners in business but also in life, a dynamic that brings both rewards and challenges. Balancing the intensity of Michelin standards with personal moments requires mutual trust and clear boundaries.“I have learned to separate the heat of service from the rest of life, Michael says. “When service is over, it is over. The next step is moving forward.”Lærke, meanwhile, finds joy in blending her managerial skills with her passion for hospitality.“Running a restaurant is demanding, but it is fulfilling to create something that is not just ours, but something we share with every guest who walks through the door.” Fostering excellenceAt Ti Trin Ned, Michael and Lærke’s approach to leadership focuses on creating a positive work environment that allows the team to thrive. For them, success is not only about their own vision but also about the passion and growth of their team.“The success of this place is tied to the people who work here,” Michael explains. “If they are supported, they can create incredible results.”This philosophy shapes everything, from the training provided to employees to the balance they aim to achieve between the demands of fine dining and well-being in the workplace.By fostering a culture of respect and collaboration, the couple wants every team member to play a key role in delivering exceptional experiences to guests, which reflects the care they put into every aspect of the restaurant.Details make profound impactFrom the care put into making the perfect sauce to the thoughtful choice of workwear, every detail at Ti Trin Ned has one goal; to create unforgettable dining experiences.“The best tools are the ones you do not have to think about, they allow you to focus on what truly matter,” Michael says.Behind the scenes, these tools silently support the magic happening in the kitchen, making every service feel seamless and effortless.With the waters of the Little Belt Strait as its backdrop and a dedicated team shaping its future, Ti Trin Ned is entering a new era. Michael and Lærke’s commitment guarantee it will continue to be a place where elegance and hospitality come together. A restaurant where every moment, like every detail, is crafted to perfection.

At Kentaur, we never see design as something that stands still. We continuously challenge conventions and look at workwear with fresh eyes. Always from the perspective of the people who wear it and the laundries that handle it every day. Innovation and progress are not buzzwords for us. They are part of how we work. We stay close to the industries we serve and constantly explore how workwear can perform better today and tomorrow. Our ambition is to create workwear that combines function, durability and design. Nothing is left to chance. Every detail contributes to the whole. Our design philosophy reflects our Scandinavian heritage, where clean lines, thoughtful details and timeless cuts form the foundation of our collections. Masaaki Minamishima Designer For me, the design process is about creating a fresh and new design that sparks the user's curiosity. A desire to see more. To try the design. It's about creating the perfect balance in the combination of a new detail, a new quality, or a different cut, so the user can still see themselves in the clothes. Designing for people. At work. To design great workwear, we need to understand the people who wear it. That is why we work with focus groups from the industries we develop for. Their insight into everyday work helps us understand what truly matters in workwear. What works. What does not. And what can be improved. Ergonomics and fit are essential. Workwear must fit many different body types and support movement throughout the day. During development we test our designs internally and adjust them continuously to ensure the best possible fit and comfort. Material selection also plays a key role. We choose fabrics that feel comfortable against the skin, allow the body to breathe and remain lightweight throughout long workdays. Functionality is integrated into every design decision. Pockets are placed where they are easy to reach without getting in the way. Cuts and constructions support flexibility and reduce pressure in areas such as the back and neck. We also develop features that make it easier to work in changing conditions. Garments that are easy to put on and take off. Designs that stay in place during active workdays. At the same time, we continuously explore materials and solutions with lower impact, always looking for better alternatives as part of our ongoing development. In short, we are always looking for smarter ways to design workwear that supports people in their daily work. Made for people. At work.

We have set up a whistleblower scheme, which you can read more about on this page. We encourage you to read this before reporting your suspicion or concern.

We are pleased to announce that we are expanding and strengthening our group of owners. This means that we are even better positioned for the future by purposefully building on everything that already works well at Kentaur.   What does this mean for you as our customer? The short answer is that it will not affect your day-to-day work. Kentaur will continue to operate as it always has, and you will continue to meet the same people, the same values, and the same focus on quality, delivery, and collaboration. In the long term, the strengthened ownership provides us with an even stronger foundation to further develop our business and reinforce our position in both existing and new markets.   Who makes up the new ownership structure? Kentaur’s ownership now consists of three parties: Elkær Equity, which has joined as majority owner (75 per cent) Christian Beirholm, who continues as co-owner and Chief Commercial Officer (15 per cent) The founder, Bernt Dahls, son and daughter, who together own 10 per cent of the company Elkær Equity is a Danish, family-owned investment company with a long-term perspective. They invest in healthy, well-managed businesses, and we have mutually chosen each other based on a shared ambition to build further on a strong business with valued customers, skilled employees, and a clear identity.   The ambition is clear The decision to strengthen the ownership structure was made nearly one and a half years ago by our founder, Bernt Dahl, together with Christian Beirholm. The ambition was to secure Kentaur as a strong Danish company with the best possible conditions for continued development and growth. That ambition has now been realised. We look forward to continuing our strong collaboration and, of course, remain at your disposal should you have any questions.

At Kentaur, choosing the right materials is essential to creating workwear that performs in demanding professional environments. Our requirements go beyond color and appearance. We focus on durability, comfort, and performance in industrial laundering. Every material is carefully tested to ensure it meets our standards for quality, performance, and long-term use. This helps ensure that our workwear maintains its shape, color, and functionality over time. Some materials stand out because of their innovative properties, circular potential, or the way they address social and environmental conditions in textile production. These are what we call Our Choice Materials. How we choose materials Material choice plays a key role in creating workwear that performs reliably in everyday professional use. Before a material is included in our collection, it undergoes thorough testing to ensure it meets our requirements for durability, color fastness, and overall performance. Our workwear must maintain its shape, color, and functionality over time. Because many of our products are used in environments where industrial laundering is standard practice, materials must also withstand frequent washing. We therefore test selected fabrics in collaboration with professional laundries to ensure they perform reliably within regular washing procedures. Only materials that meet our requirements for quality, durability, and wash performance are used in our production. Our Choice Materials Some materials offer characteristics that make them particularly interesting in the development of future workwear. These may include innovative production methods, the use of recycled resources, or initiatives that address social and environmental conditions in textile production. We group these materials under Our Choice Materials. They represent materials that go beyond the conventional and reflect our approach to responsibility and continuous development. No material is without impact. Selecting Our Choice Materials does not automatically guarantee a lower impact for the finished product. However, careful material selection is an important step in our ongoing effort to develop workwear designed to last. The materials below are currently part of our Our Choice Materials selection. Conventional Materials In addition to Our Choice Materials, our collections also include a range of well-established textile materials. These materials are selected for their durability, comfort, and suitability for professional environments and industrial laundering.

At Kentaur, the most important step towards circularity is designing workwear that lasts. Our garments are developed to withstand frequent use and repeated industrial washing, so they can remain in use for as long as possible.Durability helps reduce the need for new raw materials and limits the amount of textile waste generated over time.Eventually, however, all textile products reach the end of their lifecycle. When that happens, we work with partners and projects that explore new ways to reuse or recycle textile materials instead of sending them to waste.Circular solutions in the textile industry are still evolving, but we continue to explore opportunities to extend the life of textiles wherever possible.Working with textile reuse and recyclingEven durable workwear will eventually reach the end of its useful life. When that happens, we work with partners who specialise in reusing or recycling textile materials.Through these collaborations, certain types of textiles can be kept in circulation instead of being discarded.RE&UPKentaur collaborates with RE&UP, who specialise in recycling textile waste into new fibres.In April 2026, we sent our first container of textile waste from our production in Poland to RE&UP. The shipment totalled 12,000 kg and consisted of sorted production waste that had been collected and stored since 2023.RE&UP’s recycling technology can process a wide range of textile blends, including cotton, polyester and polycotton. This makes it possible to recycle both white and coloured textile waste, which has previously been a limitation.The collaboration is currently focused on production waste from Poland, which represents approximately 8-9% of our total production volume. We continue to explore how similar solutions can be developed and scaled across other parts of our production.Recycling solutions across production sitesTextile waste is an unavoidable part of garment production. Across our production sites, we work to identify solutions for handling and recycling these materials where possible.This includes exploring different approaches, ranging from downcycling to textile-to-textile recycling, depending on the material type and available solutions.The work focuses on improving data on textile waste, as well as identifying relevant partners and processes for recycling.The aim is to reduce waste, make better use of resources and take responsibility for textiles across their lifecycle. Using textile waste in new waysEven when textiles cannot be reused directly, some materials can still be processed into new products.Circular Touch Aprons & Menu JacketCircular Touch is part of our work to extend the life of textile materials and reduce the need for new raw materials.The collection is made using fabric that contains 10–20% mechanically recycled post-consumer cotton and polyester, blended into new material. The garments are developed to deliver the functionality and durability required in professional environments.The collection is currently available in aprons and in our Menu Chef Jacket.Tencel Refibra Chef JacketsTENCEL™ Lyocell with REFIBRA™ technology combines wood pulp with recycled cotton textile waste to create fibres containing recycled material from pre- and post-consumer sources.In our chef jackets, the fabric consists of 50% TENCEL™ Lyocell with REFIBRA™ technology and 50% recycled polyester from PET bottles. The REFIBRA™ fibres themselves contain approximately 30% recycled content.This material combination is part of our ongoing work to explore alternative fibre compositions and increase the use of recycled content in our products. Reusing materials in other waysIn addition to fibre recycling, we also explore other ways to make use of surplus fabrics and textile waste.For example, we have created bags and other merchandise from discarded fabrics, as well as aprons and outdoor jackets made from cutting scraps.We have also collaborated with companies such as Vær and Amolia, who have used surplus materials from Kentaur in the production of shoes and toiletry bags. In some cases, fabrics and products have also been donated to organisations such as the Red Cross. Developing circular solutionsWhile reuse and recycling solutions exist for some textile materials, large-scale circular systems for workwear are still developing.At Kentaur, we therefore continue to explore new ways of extending the life of textiles and reducing waste across the value chain.Kentaur LOOPAs part of this work, we have introduced the Kentaur LOOP pilot project, which focuses on upcycling used textiles in collaboration with laundry partners.Through the project, laundries can return used textiles such as bed linen and tablecloths to Kentaur. The materials are then reused to produce new items, including chef jackets and aprons.The aim is to extend the life of textile materials in their current form and reduce the demand for new raw materials.Re:newed WorkwearRe:newed is our pilot project exploring how used textiles can be transformed into new resources through recycling.In collaboration with ISKO PRO & RE&UP, worn-out workwear is collected, processed and turned into new fabrics and garments designed to perform in professional environments.Garments made with recycled materials are being tested by Alsco to meet workwear standards, proving that circular solutions can work in practice.Continuing the search for solutionsWe are also monitoring developments in textile recycling and take-back systems across the industry.Large-scale solutions that create value for both customers and textile producers are still emerging. For that reason, we continue to explore partnerships and technologies that can support more circular use of textiles in the future.Circularity in textiles is a complex challenge, but we remain committed to contributing where we can.

Chasing what is still missingBjarke Jeppesen has won most of what there is to win in Denmark and across Europe. Now his focus is on the World Championship and on becoming just a little better every time he steps into the kitchen.It starts long before he enters the competition kitchen.In the months leading up to the World Championship, the same movements are repeated. Flavors are refined. Elements are cut, reworked and built up from scratch. All with one goal: that everything falls perfectly into place when it matters. Because in a World Championship kitchen, even the smallest details are measured and judged.“I am not a world champion yet. It would be a bit more fun to be able to say that I am.”Bjarke Jeppesen has already won most titles at national and European level. Still, it is not the titles that drive him. It is the process, the development and the details. And the pursuit of becoming just a little better every time he steps into the kitchen even when no one is watching.It started with a fishHis path into the culinary world did not begin in a kitchen, but by the water.At 15, Bjarke Jeppesen attended a Danish folk high school with a fishing program. The students caught their own fish and were responsible for preparing them. The rule was simple: you could keep what you caught, if you cooked and ate it yourself. It sparked something.“I loved the idea of catching your own fish but also cooking it and eating it.”When he returned home, he had no doubt. He wanted to become a chef. Curiosity took over. And the joy of creating something meaningful for others.“I think it is about giving people a great experience.”Craft comes firstHe trained at Hotel Hesselet in Nyborg. There were no shortcuts. No rushing.Everything was made from scratch. Mayonnaise, remoulade, pickled herring. If it could be made in house, it was. It quickly became part of his approach to cooking.“You do not buy something if you can make it yourself.”That craftsmanship still defines him today. It shapes his style in the kitchen, where it is not just about taste, but about understanding the entire process from raw ingredient to finished dish.But one thing remains constant. He is always searching for new ways to improve. His style has evolved over time. Where the focus once was on meat and protein, vegetables now often take the lead not as a side, but as the starting point.“It used to be the meat or the fish that mattered most. Today, it can just as easily be the carrot.”He draws inspiration from others but insists on finding his own direction. In flavor. In presentation. In detail.And it often starts with a simple question: what can this ingredient really do?Not that kind of chefFor Bjarke Jeppesen, it is not only about the food, but also about the people he works with every day. As head chef at Restaurant Treetop in Vejle, a key part of his role is making a team function, even when the pace is high and the days are long. Bjarke Jeppesen My responsibility is to make sure people are doing well. That they work together and want to be here. It is hard work, and we set high standards, but it also must be a place people want to show up to. He emphasizes responsibility and recognition. Setting high expectations, but in a way that brings everyone along.“You have to make your team better. If people thrive, they perform better.”That mindset is shaped by experience. He has worked in kitchens where the tone was very different.“I have also been in kitchens where people were shouted at, where you were afraid to make mistakes. That is not the kind of chef I want to be.”Instead, it is about building a team. A place where people support each other, speak up and take responsibility together.Competition keeps me sharpCompetitions have been a constant throughout his career. Not just to win, but to grow.“It keeps me sharp. You become faster, more efficient and you gain more tools.”It is also where he pushes boundaries. New techniques. New combinations. New ways of working. Things that can make the difference when it really matters.Right now, his focus is split.First comes the Global Vegan Chefs Challenge in May. A world championship that has taken up most of his attention over the past six months.“I do not think there has been a single day in the last six months where I have not thought about that competition. I am going there to win.”Then comes another World Championship in November this time with the national culinary team.“If we prepare well and everyone is fully committed, we have a chance.” From winning to lifting othersAlthough Bjarke Jeppesen still competes at the highest level, something is shifting. It is no longer just about himself.Today, it means just as much to see others succeed. To help develop them and send them forward.“I can feel that it means more now when my team succeeds. When they win. I am almost prouder of that.”He highlights, among others, his colleague Lukas Juhl Nielsen from Restaurant Treetop and the national team, who recently won Chef of the Year.“It means more than my own victories. Because it is one of my guys doing it.”It is also why he is beginning to see his role differently. Not necessarily as the one standing in the kitchen, but as someone who can contribute experience and help others improve.“I would rather help make a whole team better than stand there myself.”The ambition is still there. But the direction is shifting.It comes at a costAmbition has its price. The preparation takes time. Many hours. Also, outside the kitchen. It affects time with family, friends and the quiet moments that might otherwise have been there.“It is time. Time with my partner, my family and my friends. That is what I miss the most.”At the same time, it has become a shared project at home. His partner plays an active role in competitions as team manager, handling everything around it so he can focus on the food.“She takes care of everything else. So, I can focus on what I do best.”The couple has also welcomed a young daughter and balancing it all requires planning. But the support is there.“We are going there to win together.”Because even though he is the one in the kitchen, he is far from alone. Behind him is a team of people family, colleagues and friends who help, test, taste and support him every step of the way.At this level, there is no halfway.“If you are not all in, you might as well not do it.”He also knows it will not last forever. That at some point, his role will change. But first, there is something still to chase. The World Championship.

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You cannot be perfect, but you can look for perfectionA portrait of Lukas Kienbauer, a chef who creates entire worlds through flavour, fire and fierce determination.It is still dark outside when Lukas Kienbauer unlocks the door to his restaurant. The air smells faintly of yesterday’s bread and lemon cleaner. No guests. No team. Just silence and soft morning light hitting the open kitchen. He wipes down the steel surfaces himself. Not because he has to. But because he cares.For Kienbauer, excellence lives in the details no one else notices. That final five percent others might skip is where he finds meaning. And maybe even a little magic.Over the past decade, he has quietly rewritten the rules for what fine dining can be in a baroque Austrian town better known for its beer than for seven-course surprise menus. Not to impress the world, but to prove that excellence can grow anywhere. As long as it stays honest. A spark lit earlyLukas Kienbauer grew up in an inn, where his father ran the kitchen and hospitality was part of everyday life. It was not glamorous, but it was real. Pots boiling. Doors swinging. People arriving. Food being made because someone needed it.He never set out to become a chef. But the rhythm of the kitchen stayed with him. He learned by watching. By standing next to his father. By noticing the way things were done and trying to do them just a little better.“At one point I was showing the trainees how to make schnitzel,” he says with a smile.Even as a teenager, he was not the loud one. He paid attention. He took pride in getting things right. He liked the feeling of doing something properly, from start to finish.Later, during his apprenticeship years, that quiet focus followed him. He was not chasing praise or position. He simply wanted to improve. Every day. Every task. Every plate. They thought I was crazy In 2015, Lukas Kienbauer bought a crumbling building in the middle of Schärding. At the time, the town was known more for beer and hearty food than for minimalist plating and seven-course tasting menus. He was 24 years old, and most people thought he had lost his mind. “Everyone said I was crazy. Who wants a gourmet restaurant here? In a town like this?”  But not everyone doubted him. His parents believed in him. So did his brother. And his girlfriend. It was not a big circle, but it was enough. The first few weeks were busy. Curiosity brought people through the door. But then came the silence. Half a year of evenings with just two or four guests. Often none.He started every day around six in the morning. Cleaned the restaurant. Polished the windows. Then worked a full service with his sous-chef and a small service team. At night, after guests had gone home, he cleaned plates while his sous-chef cleaned the kitchen. Most nights he left around two thirty in the morning. Then it started again a few hours later.“We made everything ourselves. We did not have a cleaner. We could not afford more staff because some days there were no guests. I cleaned the toilets. I cleaned the windows. And still, we cooked like it mattered.”It was exhausting. But he never gave up.Slowly, word began to spread. First came curious visitors from nearby Passau. Then came the glowing review in Süddeutsche Zeitung. The phone started ringing. Reservations began to fill up.Perfection with soulLukas Kienbauer does not cook to impress. He cooks to understand. To take something simple and see how far it can go without losing what made it special to begin with.He is drawn to clean flavours and quiet precision. Nordic and Japanese kitchens have shaped his thinking. But the real heart of his cooking lies in how he treats ingredients.He wants to use everything. Respect everything. Waste nothing.One of his best-known dishes uses pork tail. Hours in broth. Crisped skin. Served with a cabbage roll and a sauce made from the same broth. Everything used. Nothing wasted.And when he really wants to surprise people, he turns to vegetables.“Most people eat so much meat you cannot surprise them with it anymore. But a dish with just carrots or beetroot, and it still has depth, texture, something new, that is exciting.”The ingredients come from nearby farms and producers. Not from a catalogue, but from relationships built over years. Lukas Kienbauer now runs three restaurants in Schärding. But you would never find him far from any of them.He still walks between them several times a night. From his fine dining flagship to the steak restaurant down the square, and over to Izakaya by Lukas, the Japanese-inspired restaurant and bar where he plays with darker moods and layered cocktails.“I walk back and forth five to ten times every evening. Just to see if things are going the right way. If the deliveries are right. If the guests feel good. If someone has a birthday and we need to prepare something. All the small things that matter.”If service is busy, he steps in. If something feels off, he helps correct it. Not from the outside, but from within.“Sometimes I help plate dishes. Sometimes I serve drinks. It is a little bit of watching, a little bit of pushing, and a little bit of helping.”He leads from within, and that shapes how he builds his team too. Over time, Lukas has learned to look beyond the usual boxes.“I don’t hire people anymore because of their qualifications. I only hire them for their personality and how they think about gastronomy.”What matters most is not just where someone has worked. It is how they treat the work, and the people around them.Built for heat For Lukas, workwear is part of the experience. Not just for the team, but for the guest.“When people walk in, they notice the plates. But they also see the people. The clothes are part of the whole impression.”Lukas does not talk endlessly about workwear. But he knows what details matter. He talks about mobility, breathable fabrics, sleeves that stay in place, and pockets that actually work. Not to show off. But to make sure his team can stay focused on what they are really there to do.“My old jackets were thick and heavy. By the end of service, I was soaked in sweat. It did not feel good. Now it feels like I am wearing something made for real life in a kitchen.”His team has been wearing Kentaur since 2021. It started with aprons for one restaurant. Now it is all three. Lukas Kienbauer We tried it and it just worked. The jackets are light, resistant, and comfortable. And they fit into our world. Like everything else in his kitchen, what you wear should help you focus. It should never get in the way of what really matters. He still walks between his restaurants. He still notices if the plates are not wiped clean or if a candle is off-center. He still wants to get better.But when his son tugs at his hand in the morning and asks to build a cave out of blankets, everything else fades for a moment. Lukas gets down on the floor. Plays. Listens. Laughs.“You hear people say everything changes when you become a parent. But it really does. You start to see what actually matters.”He still dreams of a second Michelin star. But he is not going to chase it at any cost. Not if it means changing who he is or what his restaurants stand for.He wants to do it his way. With heart, with honesty, and on his own terms.Because in the end, it is not about the stars. It is about what you build. The people you do it with. And the kind of life you build around it.

She took the leap and never looked backA random decision led Cecilie Bunk Pedersen into the culinary world. Today, she is part of the Danish national team, appears on television and competes at the highest level.It was never the plan for Cecilie Bunk Pedersen to become a chef.She worked with parachutes, lived a life where she took things as they came and was simply looking for something to do over the winter. So, she applied for a basic course in cooking and service. Not because she had a plan. More because she needed something to do.But the first time she stepped into a kitchen, something clicked.“I finally found something I was really good at.”She has not looked back since.It just fit from the startFor Cecilie Bunk Pedersen, things fell into place the very first time she stood at the stove. Where school had never quite made sense, this was different.The pace. The teamwork. The decisions that had to be made.“I just fit in from the very beginning.”She had never been good at sitting still. Never really understood why she had to fit into a framework that did not feel right. But in the kitchen, there was room for her energy. Room to take charge. To make things happen.It quickly became clear that this was not just something she could do. It was something she could become truly great at.I want to be World ChampionThe decision came quickly. If she was going to be a chef, she wanted to see how far she could take it. But the ambition itself was not new.Since childhood, Cecilie Bunk Pedersen has been driven to find something she could excel at. She has tried almost everything. Football, handball, shooting. Always with the same goal: to be number one. Cecilie Bunk Pedersen I have known since I was a kid that I wanted to be the best in Denmark at something. I just found it later in the kitchen. Since then, the goal has grown even bigger. To become world champion.That takes more than hours in the kitchen. It also requires mental strength. Cecilie Bunk Pedersen is her own toughest critic.“I am probably my own worst enemy. I set very high standards for myself. It is tough, but it is also what drives me forward. It makes me better.” There must be room to laughKitchens are known for their high pace, long days and high expectations. But for Cecilie Bunk Pedersen, it is just as important that there is room for something else. Humor. Energy. And an environment people want to be part of.“I believe you cook better food when you feel good.”She is not the quiet type. Quite the opposite. She fills the room, laughs loudly and brings an energy that spreads.“I am probably the loudest one.”It is a conscious choice. Because while the work demands seriousness, she does not believe fear or a harsh tone makes anyone better.“I do not understand this idea that you have to be afraid of your head chef.”At the same time, she is not afraid to take charge when needed. When the pace rises and delivery matters. But as soon as there is space, there should also be room to breathe. And to laugh. A cast iron pan to the headShe openly admits she can be a bit clumsy.“I am very energetic and lively. I drop things from time to time. That is just me.”One day in the kitchen, things went wrong. In the middle of service, a cast iron pan fell from a shelf above the stove and hit her directly on the head.For the rest of the day, she could not remember what went into her dishes. She had to write down her mise en place and pin it to the wall just to keep track.“I could not even remember what I had eaten myself.”Still, she did not go to the doctor. A week later, she had a competition, and she knew what the diagnosis might mean.“If I had been told it was a concussion, I would not have been allowed to compete.”So, she did not go. She competed anyway. And she won.Taste comes firstEven if her entry into the profession was accidental, the craft is what defines her today. Cecilie Bunk Pedersen is trained in the French culinary tradition, where technique is central and nothing is left to chance.“Nothing is left to coincidence.”It has shaped the way she works. For her, it is first and foremost about taste. About precision. Balance. Clarity.“You can make something that looks beautiful. But if it does not taste good, it does not matter.” Alongside her role as sous chef at the Michelin starred Restaurant Aure in Copenhagen, Cecilie Bunk Pedersen spends many hours each month training with the national team.It is about improving together. Learning from each other. Pushing each other and constantly raising the level. Right now, they are focused on the World Championship in Luxembourg this November.“We train hard while having a good time. And I am really looking forward to going there together and representing Denmark.”It is not just about individual performance, but about what they can achieve as a team. For her, it has been an eye opener to see how much you can grow when working closely with others who share the same ambitions. Cecilie Bunk Pedersen You just get better by being around people who want the same thing. There are so many talented people on the team, and I absorb everything. For now it is her lifeWhat started as something random now fills most of her life. Her days are built around the kitchen. Her work as a sous chef. Training with the national team. Competitions.Alongside it all, she has also made her way onto television as a regular chef on Go’ Morgen Danmark something she is proud of.“It is great to be able to showcase your craft like that.”But it also demands a lot. Time. A life where there is not always room for much else. Still, she has no doubt that this is what she wants.“My whole life revolves around my career right now. I have so little time that my calendar is my biggest obstacle. But I feel privileged to do what I love. And I am sure there will be more time for everything else at some point.”But first, there is still something to chase. The World Championship.

Getting the best to work as oneDaniel Guldmann leads some of the country’s most skilled chefs. As head coach of the Danish national culinary team, he is responsible for far more than the food. His job is to bring strong individualists together and ensure every detail is in place when the team steps into the kitchen at the World Championship.He wears many hats. Coach, leader, coordinator and mediator.“Sometimes you just have to find the right one.”At the center of it all is Daniel Guldmann. Head coach of the Danish culinary team. He keeps track of everything not just the food, but the people.“You have to be able to see what is about to happen before it happens.”Around him, everything is in motion. Stopwatches. Timed training. Competition simulations.Everything is repeated, adjusted and refined down to the smallest detail. In a few months, they will be competing at the World Championship.Where it all beganIt started at a long table in Southern Jutland. Daniel Guldmann’s grandmother brought the family together for every holiday. The table was always full, and everything was made from scratch. She worked as a cook for large gatherings and was used to preparing meals for many people.As a child, he sat among them. Voices overlapping. Plates passed around. Dishes left untouched while conversations carried on. Hours passing without anyone getting up. Daniel Guldmann That was where I realized what food can do. A different pathHe started out as a dishwasher. Hands in the water, eyes fixed on the kitchen, where the pace was faster and something was always happening.But that was not the path he had imagined. He had enrolled in a technical upper secondary program and planned to become a design and innovation engineer.“On paper, it made perfect sense. But it was simply too boring for me. I could not sit still.”Instead, the kitchen drew him in with its energy and intensity. When a friend enrolled in culinary school in Svendborg, he joined to try it out. He ended up completing every module not just as a chef, but also as a baker and a butcher.“When you do something, you should do it properly. And if I had not done it, I would never have realized that I am not suited to being a baker. I cannot get up that early every morning.”He went on to train at the renowned hotel and restaurant Fakkelgården in Kollund. A tough environmentAt Fakkelgården, he learned to cook with high quality ingredients and high expectations. He thrived on the pace and quickly understood what was required.Later, he followed his then girlfriend to Switzerland, where he worked his way into Michelin starred kitchens. First a one star, then a three star.It was a different level. A different language. A kitchen where no one was spared.“I did not understand a thing in the first few weeks, and I got yelled at constantly. Our head chef was notorious for being tough and, at times, downright cruel. I saw grown men break down in tears because of him.”He quickly learned to stay present and take responsibility. Despite the intensity, he stayed for two and a half years.“I learned a lot during those years. I probably also became tougher than necessary. It was hard, but incredibly educational. And it has made me much more aware of how I want to lead today.”Joining the National TeamIt began with a phone call to Morten Andersen, now director of the Danish Gastronomic Union. Guldmann had reached a point in his career where he was ready for something new.“I asked if there might be an opportunity for me somewhere. He told me to wait. Not long after, he called back. There was a competition in Barcelona. And I was going.”He has not looked back since. More than ten years have passed with the national team first in the cold section, and now as head coach. Bringing together some of the country’s best chefs is not without its challenges. These are chefs who run their own kitchens. They are used to being in charge and to their way being the right way. Now they must stand side by side and make it work.“That is not why we are here. We are here to bring out the best in each other.”He pays close attention not only to the food, but to what happens between people. The small things. The tone of voice. The looks exchanged. The tensions that can grow if left unaddressed.Because it happens quickly. A comment. A moment of irritation. A coffee cup left in the wrong place. Small things that can become big if no one steps in.So, he deals with it immediately. Takes people aside. Resolves it.“Often it takes five minutes, and then it is gone. But if you leave it, it grows.”It is about removing ego from the room and reminding everyone why they are there. It is not about the individual. It is about the team. Daniel Guldmann I am not looking for the most talented person. I am looking for the one who steps back and has someone else’s back. That is the culture he is building. One where they support each other, improve together and where no one stands alone when things get tough.Mastering the detailsPreparations for the World Championship are already underway. The schedule is set. The dishes are decided. Everything is practiced again and again.They train under pressure. Running through the entire process as if it were the competition. Same setup. Same intensity.The goal is simple. Control everything that can be controlled. So, when the moment comes, nothing needs to be thought about. It is already in their hands and in their bodies.“The food has not been our biggest challenge. It is the details. Using the wrong color-coded cutting boards, for example. Small, frustrating mistakes that should not happen. That is why we practice. We refine everything down to the smallest detail.”The responsibility is hisIt is about making everything come together. Because the ambition is clear.“We are going there to win. We know a lot must come together for that to happen. But if I did not believe it, I should not be sitting here.”But it is about more than medals. It is about the people. The dynamics. And showing the work behind it.“They have put so many hours into this. Sacrificed so much. They deserve something in return.”Still, the responsibility rests with him. To ensure the team is ready. That they function as one. And when it truly matters, that unity is what must carry them through.