Filip August BENDI

The Path

Apprentice work at Tango in Stavanger from 2006 gave Filip August BENDI the first measure of his craft. From there, time at Noma in Copenhagen, Mathias Dahlgren, Matsalen in Stockholm, and Daniel in New York added different registers of precision, rhythm, and restraint before he took on the role of head chef at NB Sørensen Annen Etage in Stavanger. The sequence shows a practice built through movement across kitchens, with each stop adding another layer to the same technical foundation. That experience later extended into coaching, with Filip August BENDI joining the Bocuse d'Or team Norway as coach in 2025–2027. The role places the work beyond the pass and into preparation: pacing training, setting standards, and shaping others for competition at the highest level. Since 2018, Filip August BENDI has been creative developer of Thon Hotels, and since 2021 creative developer of The Norwegian National Culinary Team. In both roles, the work shifts from individual service to broader construction—translating kitchen experience into concepts, systems, and direction that can carry across hospitality and national team work.

The Work Today

At Thon Hotels in Oslo, Filip has been creative developer since 2018. The role sits close to the practical side of hospitality: how a meal is framed, how ingredients are handled, and how a concept stays grounded while still moving forward. His own description is direct: "Play of seasons. Serving the fresh winter season ingredients with elements of conserved Norwegian winter and autumn ingredients." The phrasing points to a kitchen practice built around seasonality, preservation, and contrast, with fresh produce set against ingredients held from earlier parts of the year. Norwegian ingredients and winter produce remain central to the work, which keeps the focus on timing, texture, and clarity rather than excess. The result is a practice that reads as disciplined and responsive, using what is available in the landscape and what has been conserved to shape the work of the kitchen.

Signature

Filip's signature dishes include Silver Lining. The name marks the dish as part of a profile shaped by control and restraint, with a brightness that sits inside a larger discipline of execution.

In Their Words “Play of seasons. Serving the fresh winter season ingredients with elements of conserved Norwegian winter and autumn ingredients.”

Acclaim

Filip's honors include Bocuse d'Or Lyon, 2nd place (2023), Bocuse d'Or, Silver (2023), Bocuse d'Or, Best commis award (2023), Bocuse d'Or Europe, 3rd place, Norway's Chef of the Year (2021), and The World Tapas Championship, Most innovative tapas. Across those results, the outline is consistent: Filip August BENDI has moved through kitchens without losing contact with the discipline that shaped him. From Tango in Stavanger in 2006 to his present roles with Thon Hotels since 2018 and The Norwegian National Culinary Team since 2021, the work has continued to turn experience into direction, carrying Copenhagen, Stockholm, New York, and Stavanger into a practice that remains his own.