Today, Theis works as headchef and as part-owner at restaurant Nabo. Theis started as a chef at Molskroen under Jesper Koch and has since learned a lot from Bo and Lisbeth Jacobsen at “Restaurationen” in Copenhagen. Theis has traveled to England to seek new challenges at The Fat Duck as chef de partie, a position he held for just over a year before he returned to Denmark and “Kong Hans’ Kælder” where he worked his way from cook to souchef under Thomas Rode. Later, Theis took up a position as chef de cuisine under at Restaurant Ensemble. Theis also worked as souchef at Herman in Tivoli.
And as headchef and as part-owner at restaurant Kadeau
If you ask Theis, what kitchen style that appeals to him most, he will answer the following:
"I love VARM, simple food.. Wonderful local produce, fine craftsmanship and love for the simple and innovative."
Of course we had to ask what he thinks of Endeavor knives:
"I think knives oozes quality! The weight and the size fits very well together and they are lovely to hold and work with.. Fantastically sharp and most importantly - easy to keep sharp! "