I’ve been cooking since I was 15 when I started out by setting up the salad bar at Chart House in San Diego. Once I was in my 20s I got serious about cooking, moving to New York City in 2001 to work at Aureole and Le Bernardin before heading to the UK to Le Manoir aux Quat’Saisons and The Fat Duck. Then came sous chef roles at Noma in Copenhagen and Per Se under Thomas Keller in Manhattan. In 2010 I returned to Noma, becoming its first head chef working alongside René Redzepi as it scaled the culinary heights.
When I decided to open my own restaurant I chose to do it in Copenhagen because people here are open-minded and I wanted to do something different. I found a relatively remote spot on the harbor where I could have an urban garden out the front and serve high-end food in a low-key way.
A few months after we opened Amass in July 2013 someone asked what was important to me and it got me thinking about what I could do that was beyond cooking. Since then we’ve changed how we cook and run the restaurant. Now I want Amass to be a catalyst for change across the industry in relation to working responsibly by delivering an amazing and delicious experience that also happens to be sustainable.


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, Kim has traveled extensively and called several places home, honing his cooking skills around the world before bringing his knowledge to the Amass team in 2013. First as Chef de Partie, then Sous Chef, before becoming our Head of Research and Development. At Amass, Kim has combined these skills with the power of science and a healthy dose of curiosity, to create a set of “new culinary building blocks” from what most people consider as rubbish. Be it coffee grounds, used lemon peels, herb stems or other so-called kitchen scraps, Kim will find a way of turning it into something delicious.


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.