As chef and owner of Amass, Matt Orlando started his cooking career in San Diego, California. Starting at the age of 15, Matt worked his way up through the ranks of restaurants, beginning with setting up the salad bar at San Diego’s Chart House. Only until Matt started working for Francis Perrot at Fairbanks Ranch in San Diego did he realize that he wanted to pursue his career at a much higher level. In 2001 Matt took a chance and moved to New York City, where he worked both at Aureole and Le Bernardin, before heading to the UK to work at Le Manoir aux Quat’Saisons and The Fat Duck. Matt’s tenure at The Fat Duck gave him the opportunity to meet René Redzepi, the owner and chef of the critically acclaimed Noma in Copenhagen, Denmark. This surprise meeting led to a two-year Sous Chef position, before Matt returned to New York City to take another Sous Chef position at Thomas Keller’s Michelin three-starred restaurant, Per Se. Matt traveled to Copenhagen in 2010 to be Noma’s first Chef de Cuisine for two-and-a-half years before he left to pursue his own dream of opening Amass in July 2013.


Host Julie Bergstrøm Orlando, a Copenhagen native, is Chef Orlando’s wife and a member of our front of house team. In the service industry for nearly 12 years, Julie has worked both at Noma and Per Se. From interior design to navigating the dining room, she has been an essential partner in opening Amass.


British-born Sous Chef David Parrott has come to us from Noma, where he had worked as a Chef de Partie for two years. Before his tenure at Noma, David worked at a number of fine dining establishments in the UK, including Ynyshir Hall and The Grove Hotel.


A native of New Zealand and a chili-obsessive, Sous Chef Kim Wejendorp has called several places home. Honing his cooking skills around the world, Kim has specialized in Asian cuisine throughout his years in Thailand and Japan before coming to bring his knowledge to our team. 


Sous Chef Max, a young Los Angeles native, with roots in both Switzerland and Korea, spent four years cooking in New York before moving to Copenhagen and joining Amass in August 2015. Prior to picking up cooking full-time, Max studied at the University of California, Irvine where he majored in Sociology and Business Economics. 


Restaurant Manager/Sommelier Bo Bratlann is from Denmark and has been working in restaurants since 2006. After working in Copenhagen for several years as a waiter at Michelin-rated restaurants Formel B and Noma, he took a sabbatical in Italy at the Cascina Degli Ulivi vineyard to sharpen his viticulture and oenological skills. Upon his return, Bo came back to Noma to work as Assistant Restaurant Manager in 2012 and now is Amass’ Restaurant Manager.


Henry Stevens is the Assistant Restaurant Manager at Amass. Henry initially worked in the live music business before he caught the restaurant industry bug. He cut his teeth moving through the ranks of the sommelier team at Le Manoir aux Quat’Saisons in his native county of Oxfordshire, England. After meeting our Restaurant Manager Bo Bratlann on a trip to Copenhagen in 2015, Henry decided to bring his British charm, hospitality expertise and extensive wine knowledge to Amass.


Christian is our Communication Manager. Christian has one foot firmly planted in the food and beverage industry, where he’s been working as a waiter, assistant general manager and most recently with natural wine importer Rosforth & Rosforth. The other is in media and communications – with a degree from The Danish School of Media and Journalism, where Christian graduated from in 2015.