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We are pleased to announce that Morten Nielsen will join Kentaur as CEO on September 1, 2026.Following the strengthening of our ownership structure earlier this year, Morten will lead Kentaur into the next phase of our development.Most recently, Morten Nielsen served as CEO of OneMed and Country Manager within Asker Healthcare Group where he successfully led the organization through growth, change, and development. Throughout his career, he has combined commercial focus with people-centered leadership.Commenting on his appointment, Morten Nielsen says:"I am honored to join Kentaur at this exciting stage of the company's journey. What stands out to me is the strong culture, customer commitment, and proud history that have shaped Kentaur over the past 35 years. I look forward to getting to know the organization and, together with the team, building on this strong foundation while exploring new opportunities for growth and development."As Kentaur continues to build on its strong customer focus and explore new opportunities for growth, we believe Morten's experience and leadership approach make him the right person to lead Kentaur into our next chapter. His ability to translate strategy into execution while maintaining a strong culture and clear direction will be instrumental in supporting our long-term ambitions.Morten succeeds Ilhami Alici, who has successfully led Kentaur as Interim CEO during the ownership transition. We are pleased that Ilhami will continue to support Kentaur as Chairman of the Board.Together with our dedicated employees, Morten will build on the strong foundation and values that have defined Kentaur since Bernt Dahl founded the company more than 35 years ago.We look forward to welcoming Morten to Kentaur on September 1.

Raw Bib Apron in new colors For customers, choosing the color of their apron is more than just a practical decision – it is a way to express their personality and preferences. Some prefer bold and vibrant colors. Others may prefer muted and soothing tones with soft earthy hues like sand natural or gray.  We have expanded the color palette of our RAW aprons with 2 beautiful colors by adding French Blue and Bottle Green to the lineup. These two bold colors can liven up spaces and evoke a positive atmosphere whether in a café, restaurant, kitchen, or grocery store. However, for most people, the functionality of the apron is also crucial. Ultimately, the choice of apron is a personal decision depending on individual taste, mood, and usage. Our popular Raw apron is not just a simple garment – it is a versatile tool for kitchen and service professionals. With its innovative 2-in-1 function, it effortlessly transforms from a bib apron to a practical bistro apron as needed and situation demands. But that is not all it has to offer. Featuring a pen pocket and a side pocket, it is perfectly organized to keep essential tools always within reach. The barista strap is a sophisticated detail for coffee experts and professionals behind the counter, while the loop for a name tag adds a professional touch. The durable quality of our Raw apron not only provides protection but also style. Its rough texture gives it a casual look that works well in both kitchen and service areas. The material consists of 60 % cotton mixed with 40 % polyester. This blend results in a highly durable material yet doesn't compromise on comfort. The material is also VAT dyed, ensuring color fastness even after multiple washes.

Four new knowledge pages on HACCP We have launched four new knowledge pages that provide clear insights into how HACCP certification works and how workwear plays a crucial role in ensuring food safety. The pages cover the standards behind certification and explain how the use of color in workwear can support hygiene management and help prevent cross-contamination. They also include an overview of all our certified workwear combinations, making it easy to identify which sets meet the requirements of each hygiene risk class. Explore the pages HACCP ready. At work. Learn what HACCP and DIN 10524 mean for food safety, and how Kentaur’s HACCP-certified workwear is thoughtfully designed for the food industry. HACCP certified. At every layer. Understand the difference between fabric certification and ready-made garment certification, and why full HACCP compliance in food industry workwear requires both. Certified together. At work as one. See why certification applies to complete outfits, and explore the list of Kentaur’s certified workwear combinations. 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. With these new knowledge pages, Kentaur combines standards and requirements with practical solutions. They not only explain the principles behind HACCP but also give direct access to the certified workwear combinations developed to meet the strict demands of the food industry. In this way, we bring together our expertise as a specialist in workwear for the food sector with concrete tools that strengthen companies in their daily food safety practices. For further information, please contact us at [email protected].

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!

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. Pekka Terävä Pekka Terävä is one of Finland’s most recognized chefs and the man behind the Michelin-starred restaurant Olo in Helsinki. With a background in professional football and a passion for Nordic ingredients, he has helped shape modern Finnish gastronomy. 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.

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.

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.

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.

Our designer Masaaki and his team have enriched our range with many new items. Due to the expanded range, we have carefully reviewed all our styles. In this process, we have decided that some items will be discontinued in the near future. If you have any questions about the discontinued/replacement items, you are always welcome to contact your contact person at Kentaur. Here you will find our list of items that will no longer be part of the range. If you have any items in your range today that will be discontinued in the future, we have created a list of replacement items for you.   2025 2025 discontinued & replacement list   2023 2023 discontinued & replacement list

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.

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.”

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.

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.”

Kentaur delivers record financial results Danish workwear company Kentaur has achieved the strongest financial results in its history, reporting a revenue of DKK 363 million and a net profit of DKK 31 million. This milestone reflects strategic investments in product development, enhanced logistics capabilities, and a stronger local presence across several European markets. Kentaur, which supplies light workwear to sectors such as healthcare, catering, and the hospitality industry, has seen growth on nearly all fronts. With a revenue of DKK 363 million and a net result of DKK 31 million, the company sets a record – cementing its position as a strong player in an evolving market. This progress is the result of a focused effort across the organization, with particular emphasis on innovation and expansion with existing customers throughout Europe. “It is with great pleasure that the board has signed off on the annual report. We are gaining market share in a consolidating market and are successfully growing existing customers across European markets. We have launched strong, design-protected product innovations that position us well in the market – and which customers have responded to very positively,” says Christian Beirholm, Partner and Commercial Director at Kentaur. Logistics and production close to customers strengthen the business Behind the strong 2024 results is an efficient value chain, where both logistics and production play key roles. In particular, the geographic setup close to European customers has proven to be a crucial factor. “We are seeing solid development across the entire value chain. Our logistics and warehouse setup in Poland has just celebrated its five-year anniversary, and we are pleased to see that our production in Serbia confirms that being close to our European customers makes a difference. Short delivery times and flexibility in quantities and sizes are essential to delivering value to end customers,” says Mette Gordon Vallentin, CFOO at Kentaur. Strong unity and clear direction for the future The financial results mark an important milestone for Kentaur and come after a generational transition on the company’s board. “Naturally, it is bittersweet that we cannot celebrate this with Bernt Dahl, who passed away last year. But as an organization, we stand strong and continue the good work. We are pleased that Marco Dahl has now joined the board. It is wonderful to show him that we are carrying on where his father left off – and that we know exactly what it takes to ensure happy customers and strong partnerships. The plan for Kentaur is in place, and we will continue to execute on the strategy to grow the business,” says Mie Krog, CEO of Kentaur. In 2025, Kentaur aims to increase both revenue and profitability by deepening relationships with existing customers and expanding into new markets. Strategic priorities include continued product development and a more structured approach to ESG, focusing on responsible production, supplier management, and employee well-being. See the Annual Report here.

You can be kind and still win goldAs Team Manager of the Finnish Culinary Team, Katja Tuomainen challenged traditional kitchen culture and helped lead Finland to a historic Olympic gold medal. Now she is preparing her team for the World Championship 2026."You can be a good and kind person and at the same time be a top level chef."For Katja Tuomainen, that belief is more than a leadership principle. It is the foundation of everything she has built with the Finnish Culinary Team.As Team Manager, she helped guide Finland to a historic gold medal at the Culinary Olympics 2024. Not through fear, hierarchy or raised voices, but through trust, openness and a strong sense of teamwork.It is an approach that stands in contrast to many of the traditional stereotypes of professional kitchens. One that has helped turn Finland into one of the strongest culinary teams in the world.Now, with the World Championship 2026 approaching, Tuomainen is preparing her team for the next challenge.A childhood shaped by foodLong before she led a national team, Katja Tuomainen spent her time in the kitchen with her grandmother in Eastern Finland.Together, they made traditional Karelian pies, meat pies and cookies by hand. She was only five or six years old at the time, but the experience left a lasting impression. “I didn’t think that I wanted to be a chef or anything. I just loved the food,” she says.Food was not the only creative influence in her childhood. Growing up in a large family with twelve siblings, creativity was everywhere. Music filled the home, and many of her brothers and sisters sang or played instruments.“I have a big family. Everybody is really good with music. They are really good singers and play everything.”Tuomainen played guitar herself, but it was in the kitchen that she found her own way of expressing creativity. Katja Tuomainen I started to think about what is the thing I can do where there are no limits to creating something. And it was food. That realization led her to culinary school. More importantly, it led her to a profession where craftsmanship, creativity and bringing people together could all exist in the same place. She had found where she belonged.Finding her own pathUnlike many chefs, Katja Tuomainen never followed a traditional fine dining path.Instead, she built her career across a variety of kitchens. She began in large scale operations, preparing meals for thousands of people every day, before gradually moving into smaller and more specialized roles.“I wanted to experience different places,” she says.From public kitchens to private dining and high-level catering, each role added a new perspective and helped shape the leader she would later become. Her career eventually led her to some of Finland's most important institutions, including serving the Finnish Prime Minister and working with the Presidential Palace.It was a different route into the profession. One that taught her as much about leadership and teamwork as it did about cooking.And it would eventually lead her to the Finnish Culinary Team.Changing the cultureKatja Tuomainen first applied to join the Finnish Culinary Team in 2012.She was accepted but turned down the opportunity. At the time, she felt she still lacked the experience needed to contribute at the highest level.A few years later, she applied again. This time, she joined the team and spent several years as a team member before eventually stepping away.It gave her a close look at how the team operated. And it left her with a feeling that something was missing.“I had a really strong feeling about what was wrong before and why we didn’t win,” she says.When she was later asked to return as Team Manager, she accepted immediately. But only on one condition. She wanted the opportunity to do things differently.For Tuomainen, the team should function more like a professional sports team than a traditional kitchen. Training was about more than cooking. It was about preparation, communication and understanding what affects performance.“We focus a lot on what we eat, how we sleep and how things are at home,” she says.Her approach was built around the individual as much as the team.“If I have 15 team members, I have 15 different people.”Getting to know each person became just as important as refining recipes and techniques. Because for Tuomainen, bringing out the best in a team starts with understanding the people behind it. One great teamCreating a winning team was never just about finding the most talented chefs. For Katja Tuomainen, it was about creating an environment where people could perform at their best together. One of the first things she asks of her team is to leave their titles behind. Whether someone works in a Michelin-starred restaurant, a lunch restaurant or on a ferry makes no difference once training begins.“This is not a place for ten great chefs,” she says. “This is one great team.”Everyone is expected to contribute. Everyone is expected to learn. And everyone is expected to support each other.It is a philosophy that shapes everything from communication to competition preparation. Tuomainen places as much value on personality and mindset as she does on technical skills.“It’s more about mindset,” she says. “If your mindset is right, you learn a lot and fast.”Trust also plays a central role. Team members are encouraged to speak openly, support each other and bring challenges forward before they become problems.“We talk a lot,” she says.That openness became especially important in the months leading up to the Culinary Olympics. Several team members experienced personal losses and difficult situations outside the kitchen. Instead of ignoring it, the team faced it together. Katja Tuomainen There was a lot of talking. We decided to focus and do it together. For Tuomainen, that is what creates lasting success. Not fear. Not shouting. Not hierarchy. Just people working towards the same goal.You will never win that wayNot everyone believed in Tuomainen's approach. When she took over as Team Manager, some questioned whether a culture built on trust, openness and individual responsibility could succeed at the highest level.“People said to me, no, this is not the right way,” she says. “You're never going to win the Olympics this way.”But Tuomainen stayed committed to her vision. For years, she had reflected on her own experience as a team member. She knew what it felt like not to be heard and to feel disconnected from the bigger picture. If she was going to lead, she wanted to do it differently.“I listen to everybody,” she says.As the Culinary Olympics approached in 2024, confidence within the team continued to grow. They had trained for years, refined every detail and built a culture where everyone felt ownership of the final result.Then came the competition in Stuttgart. When Tuomainen watched the team perform, she had a feeling. Not because everything was perfect. But because she could see something bigger.The teamwork. The focus. The way people worked together under pressure.“I knew we were going to win,” she says.When the judges later delivered their feedback, one detail stood out. Beyond the food, they highlighted the team's spirit and cooperation.For Tuomainen, that meant just as much as the gold medal itself. It was proof that there is more than one way to build a winning team. Success brings new expectations. When Finland arrives at the Culinary World Championship 2026, they will no longer be the underdog. They will be the team everyone wants to beat.Tuomainen knows it.“Of course,” she says when asked whether the pressure is greater now.The challenge is not only to perform at the same level again. It is also to keep evolving. This year, a new innovation category has been introduced, adding another element to an already demanding competition.At the same time, several countries continue to raise the bar.“Denmark, Sweden, Norway and Switzerland are always strong,” she says. “But Estonia is also doing really well at the moment.”Despite the added pressure, her focus remains unchanged. While competitions are often decided by small details, Tuomainen believes the foundation of success is still the same as it was in Stuttgart.“Teamwork,” she says.It is a simple answer. But for the Finnish Culinary Team, it has become a winning formula.Built on the detailsDetails matter in competition cooking. Every movement is practiced. Every ingredient is carefully considered. And according to Tuomainen, the same attention to detail applies to the way a team presents itself.For her, workwear is about more than appearance. It is about comfort, confidence and creating a sense of unity.“When chefs have nice clothes that fit well, they work better and feel more confident,” she says.That shared identity becomes especially important when representing a country on the international stage. When the Finnish Culinary Team steps into a competition kitchen, they do so as one team. The uniforms help reinforce that feeling.“It creates extra team spirit,” she says.But ultimately, the message she hopes people take away is not about clothing or medals. It is about passion. Katja Tuomainen We are doing this because of the passion. If the winning comes, it is great as well. More than a gold medalFor Katja Tuomainen, success has never been about a single competition. What motivates her is the opportunity to build something that lasts.After years of working to reshape the culture of the Finnish Culinary Team, she hopes the values behind their success will continue long after she is no longer leading it.“I don't want people to think it was only a one-time miracle,” she says.Instead, she wants future generations of chefs to inherit a culture built on trust, respect and teamwork. One where people can perform at the highest level without sacrificing who they are. That is also the advice she hopes young chefs take with them.“I hope they learn that you can be a good and kind person and at the same time b

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.

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.

Washing guide Kentaur develops workwear that meets the requirements of both users and industrial laundries. Every garment is produced using carefully selected materials and accessories, chosen to ensure consistent quality and reliable performance within Textile Service. All new fabrics are tested in our own laboratory for durability, pilling and colour fastness. In addition, industrial laundries form an essential part of our approval process to ensure that garments maintain their appearance, fit and function over time. To preserve quality and performance for as long as possible, we recommend following our washing instructions. Find the relevant washing instructions below. Garments in 65% polyester/35% cotton Garments in 50-70% cotton/30-50% polyester (cotton rich) Garments with TENCEL™ Lyocell/polyester Garments in polyester Garments in quality 4300

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.

He took the chance at 21Oskar Brink Svendsen trained at a Michelin starred restaurant, is part of the Danish national culinary team and now runs his own restaurant in his hometown, determined to prove that you can build something great in a small city.He stood there for the first time on a cold day in December. Light streamed in through the windows, and the view over the water in Struer spoke for itself.He knew right then what had to happen. He was 21. And just a few months later, he opened his own restaurant.It was not a decision years in the making. In fact, he had been on a completely different path. He had started at a business college with plans of becoming an entrepreneur, but it never quite felt right.The desire to build something of his own never disappeared. It simply found a different outlet.It made sense in the kitchenThat is why he applied for culinary school in Holstebro.Here, something else clicked. Learning a craft. Working with his hands. Improving at something tangible.“It just gave me a real hunger for it. Getting your own knives, having something that is yours. That was when I thought, this is really something.”He trained at the Michelin starred Søllerød Kro, where he learned discipline and the importance of even the smallest details. “It was not that the ingredients were different in your hands, but everything was handled with incredible precision. I learned to understand what I was working with. And to use all of it.”The time was nowAfter three years on Zealand, he felt the pull to return home to West Jutland.Opening his own restaurant so soon had not been part of the plan. But when the opportunity appeared, he did not hesitate. Oskar Brink Svendsen You rarely come across a place that just has something truly special, so I had to take the chance. I thought, if I am going to do this, it has to be now. I am young, I have no children, no obligations, and I have the freedom to work as hard as it takes. So he took the leap and bought the space overlooking the water in Struer.“I knew immediately what I wanted to create here.”For Oskar Brink Svendsen, it was not just another location. It was an opportunity to build something that belonged there. Something that made sense for the town.Giving something backEven with a Michelin background, he is not chasing stars. For him, it is about something else.About creating a place that fits the town. A place people want to come to. Where quality is high without becoming inaccessible.“I do not want to take anything from the town. I want to give something back.”His ambition is not to replicate what he has seen elsewhere, but to build something that works in Struer. Something that creates life. Something people can connect with.Responsibility from day oneToday, he is not just in the kitchen. He runs a business with employees. And he carries the responsibility for making everything work. One thing, in particular, has surprised him: how much time it takes to take care of others.“What has surprised me the most is how much time you spend on your staff. Making sure people are doing well and are happy.”They come to him with everything even things outside of work.“I have told them they can come to me, no matter what it is.”It is a big shift from his days as an apprentice, when his only focus was the food. Now he wears all the hats, and it has shaped his approach to leadership.“I never raise my voice. That is just not me. We should have fun, but when it matters, I also expect things to be done properly.” Alongside running his restaurant, Oskar Brink Svendsen is also part of the Danish national culinary team. Here, he is not the one in charge. Instead, he is part of a team a place to grow and draw inspiration from others.“Here I meet people who are far more skilled than me. I can learn, ask questions and develop. It is about constantly improving.”It gives him something different from his daily life in Struer.“I also find a lot of inspiration here. Not necessarily for new dishes, but in flavor and in seeing how others work.”Despite the high pace, it also feels like a break.“I completely switch off when I am here. I do not have to think about the restaurant, and when I return, I have new energy.”It will work outDaily life is busy. The restaurant takes up most of his time. And alongside it, he has also opened a wine bar in Struer.But for Oskar Brink Svendsen, it is not just about making it all run. It is about creating something. A workplace people want to be part of. A place where young people can come in, learn and feel a sense of belonging.“I want to create a place people want to be part of. Where they feel good.”At the same time, there is a bigger ambition behind it. A desire to prove that something can happen in Struer.“The town is often spoken down. But I want to show that you can build something that works. Even here.”That is also why he is not worried about the future or about having a fixed plan.”Either I’m still in the same place. Or I have opened more restaurants and wine bars. The important thing is not where it ends up. What matters is that it is in motion. The rest will work itself out.”

At Kentaur, professional development is not a perk. It is a promise. Whether you work in production, design, sales or in one of our support functions, we are here to help you build your skills, expand your knowledge and take your capabilities to the next level. We believe the best learning happens in the everyday. It comes through meaningful tasks, new challenges and collaboration with others. You grow by doing, reflecting and sharing knowledge with those around you. But learning does not happen on its own. It takes focus and follow-through. That is why we prioritize time for development, offer access to training and learning activities, and make sure you always know where and how you can grow. At Kentaur, everyone from employee to leader shares responsibility for development. You are not expected to walk the path alone, but you are encouraged to take the lead. Because when people learn, confidence grows. And when confidence grows, great things happen. Leadership accelerates growth At Kentaur, we believe great leadership makes a real difference. That is why our leaders are visible, supportive and actively involved in your development. You will have regular 1:1s where goals, feedback and next steps are clearly in focus. Together, you define what success looks like and what it takes to get there. We do not believe in a one-size-fits-all approach. Leadership here means seeing the individual, understanding their strengths and giving them the space to grow, not just to deliver. Our leaders do more than manage. They coach, challenge and help people move forward. Because when we grow our people, we grow as a company. Leadership at Kentaur is about creating space for others to succeed. You will meet leaders who trust your judgement, support your development and believe in your potential. They help release your initiative, build engagement and encourage you to try new ideas, even the bold ones. We set direction with clarity, not rigidity. Because great leadership is not about having all the answers. It is about helping others find their own. Explore more about what working here is all about. People first. undefined Behind the brand. undefined Start here. undefined Kentaur A/S. undefined Kentaur Poland. undefined Kentaur Norway. undefined

At Kentaur, we strive to understand and support the businesses we work with. This is especially true for the Textile Service and industrial laundering industry, which has been a cornerstone of our company since the beginning. Our journey started with Textile Service companies in Europe, and over the years we have developed a strong understanding of the industry’s requirements. Today, Kentaur is a recognized partner for professional laundries across Europe. From the first dialogue to the final garment delivered, our goal is always the same: to support your business model with workwear designed for performance, durability, and long-term value. We do this through product development, testing, production flexibility, and a responsible approach to how we operate. Responsible business model We work continuously to operate with responsibility across our supply chain and in collaboration with partners throughout the industry. Our ambition is not only to comply with regulations but to contribute positively to the future development of the industry. Kentaur is currently developing circular workwear initiatives, including take-back solutions that help keep garments higher in the waste hierarchy while supporting customers with ESG documentation and data. A dedicated internal team works specifically with these topics, ensuring that new regulatory requirements are implemented and integrated into our operations in a timely and responsible manner.

EU legislation is increasingly shaping how companies work with environmental and social responsibility. For the textile industry, new regulations are introducing greater transparency, stronger due diligence requirements, and more detailed documentation of products and supply chains. At Kentaur, we closely follow the development of new EU initiatives and continuously adapt our processes to meet upcoming requirements. Many of these regulations align with work we are already doing through our responsibility strategy, including supply chain transparency, environmental impact assessments, and responsible sourcing. Our aim is not only to comply with new regulations, but to be prepared well before they take effect.

From football fields to Michelin starsLong before Pekka Terävä became one of Finland's most influential chefs, his world revolved around football.As a child, he was always on the move. Most mornings began on the football pitch, and whenever he wasn't playing, he was outside doing something else. Sitting still was never really an option.”I was always outside,” he says. “When I woke up, I went to the football field.”The game became more than a hobby. Terävä played professionally from 1986 to 1992, carrying with him a competitive mindset that would later define his entire career. He was driven by the desire to improve, to push limits, and to see how far he could go.What he did not know at the time was that football would not become his life's work. Cooking would, and it happened almost by accident.An accidental chefFor Terävä, becoming a chef was never part of the plan.By the late 1980s, he was playing professional football. Cooking was not something he dreamed about as a child, nor was it a career he actively pursued. Then, by chance, his path changed.During his years as a football player, he came across a culinary school and became fascinated by what was happening inside. Curious to learn more, he started reading, asking questions and exploring a world he had never considered before.“I remember thinking: wow, there is something really interesting in that.”What began as curiosity quickly turned into something more. The more he learned, the more he wanted to know. Soon, the kitchen offered the same thing he had always loved about football: the opportunity to improve.Competition had always been part of his nature. Pekka Terävä Usually when I start doing something, there is competition behind it. That mindset would become one of the defining forces throughout his career. Terävä constantly set the bar a little higher for himself, always looking for the next challenge and the next level.Looking back, Terävä sees a clear connection between football and cooking. The drive to improve, the discipline and the determination to keep going when things get difficult became just as valuable in the kitchen as they had been on the pitch.Building something differentBy the early 2000s, Terävä had already established himself in the Finnish restaurant scene. But he was convinced that something was missing.At the time, many ambitious restaurants looked south for inspiration. French techniques, Italian ingredients and international influences dominated fine dining menus across the Nordic countries. Terävä questioned why Nordic chefs seemed reluctant to trust the ingredients growing in their own backyard.When Restaurant Olo opened in Helsinki in 2006, the ambition was clear: to create a restaurant rooted in Nordic ingredients, Nordic flavours and a distinctly Nordic identity.It was not an obvious success.”We really struggled those first two years,” he recalls.Many guests simply did not understand the concept, and convincing them that local ingredients could deliver the same level of quality was not always easy.But Terävä never lost faith in the vision. Slowly, attitudes began to change. In 2009, Olo was named the best restaurant in Finland. Two years later, it received its first Michelin star.For Terävä, however, the recognition was never the end goal. Instead, it was confirmation that Nordic gastronomy deserved a place among the world's leading culinary traditions. The cost of successBuilding restaurants, developing concepts and striving for excellence requires commitment. Over the years, Terävä devoted much of his time and energy to his work, constantly pushing himself to achieve more.Looking back, there is one thing he would do differently.”Work is not everything,” he says.While ambition helped him build a successful business, it also came with sacrifices. When reflecting on his younger years, his advice is simple: find balance sooner.”I would probably tell myself not to try to do everything in one day.”The perspective has become even clearer through his children. While he recognises some of his own drive in them, he also hopes they will find a healthier balance between work and life than he did.”The lucky thing when you're older is that you understand the bigger picture.”Creating leaders, not followersOver the years, Terävä has built restaurants, concepts and teams. But when asked what makes him most proud, he does not immediately talk about awards or recognition. Instead, he talks about people.Many of the chefs who have worked alongside him have gone on to open and run successful restaurants of their own.“Almost 80 percent of the people who worked with me now own their own restaurant,” he says.For Terävä, creating a strong team has always been about more than technical skills. Talent matters, but attitude matters more.“The most important thing is that they can work as a team.”It is a philosophy that has shaped the culture across his restaurants. While standards remain high, collaboration, trust and respect are just as important as performance.Looking back, Terävä sees leadership as one of the most rewarding parts of his career. Not because it is easy, but because it allows him to help others grow.After decades in the industry, success is no longer measured only by what he has built himself, but also by the people he has helped along the way. Today, Terävä's ambitions reach beyond restaurant walls.While gastronomy remains his passion, he is increasingly focused on the responsibility that comes with experience. Sustainability, protecting the Baltic Sea and creating opportunities for future generations have become causes close to his heart.The same philosophy that shaped Olo continues to guide him today: trust in quality, embrace simplicity and think long-term.That mindset is reflected in every part of the restaurant experience, including the people who bring it to life. In an industry defined by long hours, high temperatures and constant movement, functionality and comfort are essential.“Good workwear needs to be comfortable and practical. When you spend your entire day in it, it must support the way you work,” he says.For Terävä, details matter. Not because they attract attention, but because they help create an environment where people can perform at their best.More than three decades have passed since a young football player stumbled across a culinary school and became curious about what was happening behind its doors.Since then, he has opened restaurants, challenged conventions and helped shape a new generation of chefs.Yet the curiosity that first drew him towards the kitchen remains unchanged. Today, it is no longer about what he can achieve next. It is about what he can leave behind.

Care professionals give their time, energy, and compassion every single day. At Kentaur, we believe they deserve workwear that supports them just as much in return. Rooted in Scandinavian design and built on decades of Textile Service expertise, we create durable and functional workwear solutions for healthcare and care environments, from hospitals and clinics to nursing homes and care facilities. Designed for long shifts and real working routines, our garments combine comfort, freedom of movement, and a calm professional look. At the same time, they are made to withstand frequent industrial laundering, helping reduce waste and total cost Meet us at Altenpflege 2026 in Essen from 21-23 April, and discover how we take care of those who care for others, at work. You will find us in Hall Essen5, Booth 5-715. Book a personal meeting with our team at Altenpflege 2026 Discover what's next. At Altenpflege. At Altenpflege 2026, we invite you to experience the latest from Kentaur. From new healthcare collections and functional design updates to our responsibility initiatives, you will see how our workwear is created to perform day after day. Built for professionals. Trusted by laundries. Always made with people at the center. Discover our newest workwear innovations for care environments. From fresh designs to updated classics, you will find plenty of inspiration at Altenpflege 2026. We are proud to share our responsibility initiatives, including LCA data on every product. Learn how Kentaur is shaping the future of workwear with responsibility at the core. Our colleagues will be ready to welcome you at the stand. Stop by for a personal conversation and let’s discuss how we can make workwear work better for your caregivers and your facility.

Made for people. At work. At Kentaur this is not just a slogan, it is our promise. Across kitchens, retail floors, hospitals and service environments, our workwear is designed to empower professionals. Built to perform day after day, it offers the perfect balance of comfort, durability and a professional look. At the same time, it meets the needs of laundries with long-lasting textiles that help reduce waste and cost. Every stitch reflects our commitment to quality, trust and responsibility. Meet us at Internorga 2026 in Hamburg from 13-17 March, and see how our designs bring innovation, responsibility, and identity together. You will find us in Hall B7, Stand 530. Book a personal meeting with our team at Internorga 2026 Discover what's next. At Internorga. At Internorga 2026, we invite you to discover the latest from us. From new product launches and innovative design details to our responsibility initiatives, you will experience how our workwear is made to perform day after day. Built for professionals, trusted by laundries, and always made with people at the center. Discover our latest workwear innovations across catering, retail and hospitality. From new designs to updated classics, we have packed plenty of inspiration for you at Internorga. We are proud to share our responsibility initiatives, including LCA data on every product. Learn how Kentaur is shaping the future of workwear with responsibility at the core. Several of our great colleagues will be ready to welcome you at the stand. Stop by for a conversation, meet the people behind Kentaur, and let us talk about how we can make workwear work for you.