CULINARY ENTREPRENEUR

For more than 30 years Claus has been a culinary entrepreneur. Besides his countless companies employing more than 800 staff, Claus is an affiliated professor and distinguished alum at Copenhagen Business School; Social Impact Fellow at University of California, Berkeley Haas School of Business; and adjunct professor at Technical University of Denmark, DTU Food. Claus is a Knight of the Order of the Dannebrog under the Royal Danish House, member of the Danish Gastronomical Academy and he has been named on EAT Foundation and the Culinary Institute of America’s the Plant-Forward Global 50, as well as he is member of the Advisory Board for the Stone Barns Center, USA.

Additionally, believing in food as a driver for social change, Meyer has co-founded the Melting Pot Foundation, with the aim of improving the quality of life and provide new opportunities to vulnerable individuals in Denmark as well as in selected projects abroad. He has inspired a generation to rediscover local Nordic produce through his portfolio of businesses, cookbooks, TV shows, lectures and agenda-setting viewpoints. He continuously strives to push his dream of unfolding the potential of indigenous food cultures worldwide, exemplified by the co-founding and co-owning of celebrated restaurant noma, Copenhagen (Denmark) as well as restaurant GUSTU, La Paz (Bolivia). While the former has been a perennial World’s Best Restaurant, the latter was voted no. 23 in the latest Latin America’s 50 Best Restaurants (2024).

In August 2015 Claus moved to New York City with his family to steer the 2016 opening of fine dining restaurant Agern and Great Northern Food Hall in the city’s iconic Grand Central Terminal, Manhattan. Moreover, Claus has under the Melting Pot Foundation umbrella initiated a non-for-profit culinary project in Brownsville, Brooklyn. Here Claus and his team established a culinary education program for local youth, a community eatery, a bakery and a space serving the residents.

Claus and the family returned to Frederikberg, Copenhagen in 2018 and since then Claus has been Chief Editor at MEYERS in addition to his engagements across the Claus Meyer & Ko portfolio, including an aspiring, plant-forward food hall named SALUHALL (the inaugural 23,000 sq ft venue is in San Francisco) in partnership with INGKA Centres and KERB.

Claus is currently member of the following boards: MEYERS, Madens Folkemøde, Foodture, MATR Foods, Apple Flower Festival, Melting Pot Foundation, restaurant GUSTU and advisory board member of Mesterlære.

NON-EXECUTIVE CHAIRMAN

Michael has deep and extensive experience leading and improving businesses across Europe. Working hands-on with investors and management teams in the food and hospitality sectors on developing ambitious but achievable strategies, and then getting all the business elements right for executing the plans and achiving the goals.

After completing his MBA from Dartmouth College in the US, he spent a number of years with the consulting firm McKinsey & Company, as founder/CEO of technology firms in Scandvinavia and the UK, and working with private equity firms across Europe.

He is the chairman, director or advisor of a number of restaurants (from casual to Michelin starred), food, tech and communications companies in the UK, Scandinavia, the US and South America, giving him unique perspectives on what works and what doesn’t – and a deep respect for the unique qualities and challenges of each individual business.

Michael is the non-executive chairman of Claus Meyer & ko, chairman of THINK Hospitality, trustee and non-executive director of the Melting Pot Foundation, non-executive chairman of RSVP and advisory board member of Rockstart AgriFood Accelerator.

ENGAGEMENT DIRECTOR

Magnus is Engagement Director across the diverse Claus Meyer & ko’s portfolio.

Magnus holds a MSc in International Management and Marketing from Copenhagen Business School – and before joining Claus Meyer & ko he worked with extensive consulting assignments at SponsorPeople, Denmark’s leading sport marketing agency.

Also, as member of the Project Management Office supporting top-tier Danish shipping and logistics DFDS Group’s Executive Committee and business units, Magnus has gained experience with in-house consultancy services across many organizational functions.

At Claus Meyer & ko Magnus supports and executes various workstreams, project initiatives and daily operations. Working closely with Claus Meyer, Magnus is responsible for researching and executing business opportunities as well as informing and aligning the management team and Board of Directors accordingly.

CONCEPT CREATION AND PR

Louise is an experienced branding, concept and communications consultant specializing in food and design.

After more than a decade working in the advertising industry, Louise moved to Paris to pursue a career within the food world. Here she spent three years working with Le Fooding as responsible for event creation and execution.

Returning to Denmark Louise continued her path in food working with communication, concept creation and events for brands such as Meyers and Sticks’n’Sushi and moved on to positions as Managing Director for Restaurant Amass and the design studio All the Way to Paris.

Drawing on her expertise and an extensive network Louise now works as a freelance consultant within PR, concept creation and project management, working with clients such as Gasoline Grill, Heartland Food Program
, Mad Academy, MUJI Food & The Lab Kitchen.