i. Biography
Scandinavian-style cocktails, circularity principles, and close attention to ingredient, season, and technique define the drinks language Hampus Thunholm has developed. The work treats a cocktail less as a fixed build than as a set of decisions: what is ready now, what can be used more completely, and how a familiar flavor changes under careful handling. The through-line runs from dining rooms to back bars, and from Sweden’s seasonal conditions to the discipline required in high-level hospitality.
Coming Up
Bar and floor work at Bottles, Shibumi, and Djuret gave Hampus Thunholm the service base behind the drinks. Those rooms teach timing, observation, and guest-reading as much as recipes or technique: when to move, when to wait, and how preparation at the bar meets the pace of the room. Beverage direction at Fäviken in Sweden placed the glass inside a wider conversation about ingredient, place, and season. In that role, Hampus Thunholm worked with drinks as part of the full hospitality structure: not an accessory, but a considered part of what belongs on the table, why it belongs there, and how it should be served. Menu work at Lucy's Flower Shop (until 2021), followed by a cocktail-menu development role at Stureplansgruppen restaurants in Stockholm, Sweden, sharpened the operational side of creativity. For Hampus Thunholm, that meant building cocktail menus with structure, identity, and clarity while keeping room for the expressive Scandinavian flavor work associated with his style. Röda Huset in Stockholm, Sweden, gave those ideas a public bar format when Hampus Thunholm became founder and co-owner from 2021–2026. The house position was clear: Scandinavian-style cocktails, circularity principles, close attention to produce, and service in which detail was present without becoming decorative. Food and beverage oversight at The Norm (since 2026) carries the same operating concerns into a broader remit. In Hampus Thunholm’s current role, what is poured, paired, and placed before the guest still depends on seasonal judgment, careful service, and consistency across the full experience.
Where They Are Now
Hospitality at Röda Huset was built as a full-room practice, not only a cocktail program. Under Hampus Thunholm’s work there, detail started at the door and continued through welcome, pacing, drink, and atmosphere, with precision kept in balance with warmth. Food and beverage leadership at The Norm requires the same cross-disciplinary control. The craft is not only palate; it is the coordination of service, atmosphere, and repeatable standards — the decisions guests may not see, but still register by the end of the evening.
In Their Words “I’ve had the privilege to grow alongside an exceptional team, to push Scandinavian flavour in new directions, and to welcome guests from all over the world who have trusted us with their evenings.”
Honors
Recognition for the work includes Röda Huset ranked No. 35 on The World's 50 Best Bars list and Sweden's Best Bartender for Hampus Thunholm.
Profile updated July 2026
FAQ
Asked of Hampus
Where did Hampus Thunholm work before?
Earlier in their career, Hampus Thunholm worked at Bottles, Shibumi, and Djuret.
What recognition has Hampus Thunholm received?
Röda Huset ranked No. 35 on The World's 50 Best Bars list.
