The Team
Your food experts
It's not often that you get a gastro-physicist, a food historian and a Michelin star chef working in a food studio.
The Kost Studio team are passionate about creating the new future of food, building products and influencing culture.
Peter is a founding partner at Kost Studio, where he leads Kost Knowledge.
Before establishing the studio, he spent a decade in gastronomy, working at restaurants including Svinkløv Badehotel, The French Laundry, and El Celler de Can Roca.
He has co-authored two food culture cookbooks, KÅL and EGN, and is an experienced recipe and product developer.
Peter also lectures on food waste, sustainable food culture, and ecology at the University of Copenhagen’s Department of Food Science, and has led product development workshops supporting small and medium-sized food producers.
Peter is a founding partner at Kost Studio, where he leads Kost Knowledge.
Before establishing the studio, he spent a decade in gastronomy, working at restaurants including Svinkløv Badehotel, The French Laundry, and El Celler de Can Roca.
He has co-authored two food culture cookbooks, KÅL and EGN, and is an experienced recipe and product developer.
Peter also lectures on food waste, sustainable food culture, and ecology at the University of Copenhagen’s Department of Food Science, and has led product development workshops supporting small and medium-sized food producers.
Peter is a founding partner at Kost Studio, where he leads Kost Knowledge.
Before establishing the studio, he spent a decade in gastronomy, working at restaurants including Svinkløv Badehotel, The French Laundry, and El Celler de Can Roca.
He has co-authored two food culture cookbooks, KÅL and EGN, and is an experienced recipe and product developer.
Peter also lectures on food waste, sustainable food culture, and ecology at the University of Copenhagen’s Department of Food Science, and has led product development workshops supporting small and medium-sized food producers.
Louise leads Kost Venture. She has a passion for bringing delicious ideas from concept to real life spin outs and has the fantastic ability of making complex science appear simple, leaving you thinking: ‘Wait… I actually get it!
After obtaining her MSc in Food Innovation and Health from the University of Copenhagen she went on to be the head of the Alchemist test lab before becoming a partner at Kost Studio.
Louise is a well known name in the world of science and gastronomy, and makes regular appearances on TV, in magazines, books, scientific papers and public talks. She also lecturers at Copenhagen University.
Louise leads Kost Venture. She has a passion for bringing delicious ideas from concept to real life spin outs and has the fantastic ability of making complex science appear simple, leaving you thinking: ‘Wait… I actually get it!
After obtaining her MSc in Food Innovation and Health from the University of Copenhagen she went on to be the head of the Alchemist test lab before becoming a partner at Kost Studio.
Louise is a well known name in the world of science and gastronomy, and makes regular appearances on TV, in magazines, books, scientific papers and public talks. She also lecturers at Copenhagen University.
Louise leads Kost Venture. She has a passion for bringing delicious ideas from concept to real life spin outs and has the fantastic ability of making complex science appear simple, leaving you thinking: ‘Wait… I actually get it!
After obtaining her MSc in Food Innovation and Health from the University of Copenhagen she went on to be the head of the Alchemist test lab before becoming a partner at Kost Studio.
Louise is a well known name in the world of science and gastronomy, and makes regular appearances on TV, in magazines, books, scientific papers and public talks. She also lecturers at Copenhagen University.
Asmus leads Kost Culture, where he bridges history, communication, and gastronomy.
A trained food historian with a Master’s in History from the University of Copenhagen, his thesis explored the Danish cooperative movement in dairy production.
He’s an experienced communicator — having worked as a TV host, author, and speaker — and brings deep insight into how food culture shapes society. His expertise has even helped several ingredients bypass the EU’s novel food classification.
Asmus leads Kost Culture, where he bridges history, communication, and gastronomy.
A trained food historian with a Master’s in History from the University of Copenhagen, his thesis explored the Danish cooperative movement in dairy production.
He’s an experienced communicator — having worked as a TV host, author, and speaker — and brings deep insight into how food culture shapes society. His expertise has even helped several ingredients bypass the EU’s novel food classification.
Asmus leads Kost Culture, where he bridges history, communication, and gastronomy.
A trained food historian with a Master’s in History from the University of Copenhagen, his thesis explored the Danish cooperative movement in dairy production.
He’s an experienced communicator — having worked as a TV host, author, and speaker — and brings deep insight into how food culture shapes society. His expertise has even helped several ingredients bypass the EU’s novel food classification.
Sofie is an expert in Culinary Techniques and Food and Sensory Science with a Master’s degree in Food Innovation and Health from the University of Copenhagen.
Sofie's practical work experience includes roles as a research assistant at the University of Copenhagen and a project coordinator at the Danish Technological Institute, where she was responsible for the production, testing, and planning of sensory analysis and consumer surveys. She has also worked as a chef and completed culinary school working at various restaurants, including Dragsholm Castle, and Restaurant No. 2.
Sofie's diverse background , passion and expertise make her a valuable asset to any team or project in the food industry.
Sofie is an expert in Culinary Techniques and Food and Sensory Science with a Master’s degree in Food Innovation and Health from the University of Copenhagen.
Sofie's practical work experience includes roles as a research assistant at the University of Copenhagen and a project coordinator at the Danish Technological Institute, where she was responsible for the production, testing, and planning of sensory analysis and consumer surveys. She has also worked as a chef and completed culinary school working at various restaurants, including Dragsholm Castle, and Restaurant No. 2.
Sofie's diverse background , passion and expertise make her a valuable asset to any team or project in the food industry.
Sofie is an expert in Culinary Techniques and Food and Sensory Science with a Master’s degree in Food Innovation and Health from the University of Copenhagen.
Sofie's practical work experience includes roles as a research assistant at the University of Copenhagen and a project coordinator at the Danish Technological Institute, where she was responsible for the production, testing, and planning of sensory analysis and consumer surveys. She has also worked as a chef and completed culinary school working at various restaurants, including Dragsholm Castle, and Restaurant No. 2.
Sofie's diverse background , passion and expertise make her a valuable asset to any team or project in the food industry.
Helena is a project leader driven by connecting people and facilitating collaboration across disciplines.
At Kost Studio, she manages the Interdisciplinary Future Food Network, bringing together researchers and experts to tackle some of the biggest challenges in our food system. Before joining Kost, Helena worked at Blue Lobster, a startup focused on transforming the fishing industry.
She holds an MSc in Management of Creative Business Processes from Copenhagen Business School. Outside the office, you’ll most likely find her on the water, competing internationally in sailing.
Helena is a project leader driven by connecting people and facilitating collaboration across disciplines.
At Kost Studio, she manages the Interdisciplinary Future Food Network, bringing together researchers and experts to tackle some of the biggest challenges in our food system. Before joining Kost, Helena worked at Blue Lobster, a startup focused on transforming the fishing industry.
She holds an MSc in Management of Creative Business Processes from Copenhagen Business School. Outside the office, you’ll most likely find her on the water, competing internationally in sailing.
Helena is a project leader driven by connecting people and facilitating collaboration across disciplines.
At Kost Studio, she manages the Interdisciplinary Future Food Network, bringing together researchers and experts to tackle some of the biggest challenges in our food system. Before joining Kost, Helena worked at Blue Lobster, a startup focused on transforming the fishing industry.
She holds an MSc in Management of Creative Business Processes from Copenhagen Business School. Outside the office, you’ll most likely find her on the water, competing internationally in sailing.
Let’s build the future of food.
If you’re tackling the toughest challenges in nutrition and longevity, we want to hear your story — and help you scale it.