Henrik grew up in a family in which cycling and good food along with an active outdoor lifestyle were a large part of the day. From an early age, Henrik dreamed of becoming a chef and has spent his entire adult life working with food, both indoors and out-doors. He has cooked at elite restaurants, for racing cyclists all over Europe and now, for two young children on their local outdoor adventures.
One day Henrik received a phone call from the head of the Norwegian National Cycling Team, who was also a good friend of Henrik’s father, asking him to help find a cook for the team. Henrik, who had been a head chef for several years at one of Sweden’s most prestigious restaurants, decided to take the job himself and suddenly found himself on a new career path.
Not long after, he started working as a chef for the “Team Sky” cycling team in Great Britain. The team was sponsored by SKY television, and they competed in races like the Tour de France and Giro d’Italia. For five years he prepared breakfast and dinner every day for up to four weeks at a time. A very strict, ideally composed, carbohydra-te-loaded diet. The team didn’t just get a new chef, they got Henrik, and suddenly the food became more than just a source of ener-gy. They had been used to overcooked pasta, bland tomato sauces and overdone chicken. By simply cooking the pasta properly, preparing the chicken so it was juicy and adding a flavorful tomato sauce, he made a huge difference.