“My origins have taught me that the setting means everything. It is very important to how we thrive,” he says, and he uses the collaboration between A Hereford Beefstouw and sculptor Ingvar Cronhammar as an example of this.
“When you ask an artist to design a steak knife and a fork, then it’s because you take dining seriously. One might think it crazy to spend that much money on such a small thing, but it is part of demonstrating your dedication to quality and aesthetics, which I think is priceless,” Thomas Damgaard says.
He means what he says. His eyes are on fire, when he talks about art, aesthetics and quality. It is a passion for him – and the new business models leaves room for this.
“It is fine to talk about new Nordic and dogmas. We don’t have dogmas, we’d rather talk about quality. What we eat has to be the best, and the produce need to be fresh. The guests should also have quality – dining with us has to be an extraordinary experience. It should be fun to go to work, and it should be connected to the life we want aside from work. I think this is the most important aspect,” Thomas Damgaard says.