Projects & work

Creating a visual identity for a cocktail menu that travels across the world requires a balance of creativity, storytelling, and a deep understanding of luxury hospitality.

For COYA, the internationally renowned luxury restaurant group inspired by the vibrant culture and traditions of Peru, we were commissioned to develop the creative layout and visual design of its global cocktail menu.

Working closely with COYA's Global Bar Director, we transformed the client's creative brief into a sophisticated and engaging menu experience that reflects the brand's distinctive personality, heritage, and international positioning.

Located along Marbella's iconic Golden Mile, Puente Romano is one of Europe's most celebrated luxury resorts, bringing together exceptional dining, beachside living, entertainment, and five-star hospitality.

Working as a consultant within the resort, the primary focus was to provide ownership with an independent perspective on the internal structure, daily operations, service standards, and future development opportunities of a luxury beach house concept.

The assignment involved evaluating how the business was organised, identifying operational challenges, and exploring opportunities to improve efficiency, communication, quality control, and overall performance.

Located on Oslo's waterfront at Tjuvholmen, THE THIEF is one of Norway's most distinctive five-star design hotels, celebrated for its contemporary art, architecture, and unconventional approach to luxury.

The ambition was to create something Norway had never seen before — a high-end hotel cocktail bar that could stand alongside the world's leading international bar destinations.

From the initial concept to the final execution, the project involved designing and developing an entirely new bar experience, bringing together creative direction, innovative cocktail development, operational planning, and a strong identity rooted in craftsmanship and theatrical presentation.

Few venues carry the history, heritage, and cultural significance of Theatercaféen at Hotel Continental in Oslo. For more than a century, it has been a meeting place for artists, writers, celebrities, and international visitors — an institution deeply rooted in Norwegian hospitality.

Becoming the first Bar Manager in Theatercaféen's history presented a unique opportunity: to bring a new perspective to an iconic establishment while respecting the traditions that made it legendary.

The ambition was to elevate the cocktail experience, introduce international influences, and establish Theatercaféen as a destination not only for its atmosphere and heritage, but also for world-class bartending.

*ISM was built on the belief that exceptional cocktails should never come at the expense of atmosphere, personality, or having a good time.

A dual cocktail bar concept bringing together two completely different experiences under one roof — a luxury dive bar upstairs and an intimate, experimental speakeasy hidden downstairs.

The upstairs bar combined the relaxed, unpretentious energy of a neighbourhood dive bar with the quality, craftsmanship, and attention to detail of a world-class cocktail destination. Great music, exceptional drinks, and genuine hospitality created an atmosphere where guests could feel equally comfortable ordering a beer or exploring something more adventurous.

Hidden beneath *ISM was a world of its own — HIDDEN BAR, Norway's most exclusive speakeasy, created for those seeking something beyond the traditional cocktail experience.

While the upstairs bar celebrated the energy of a luxury dive bar, HIDDEN BAR offered an entirely different atmosphere. Intimate, mysterious, and deliberately unconventional, it was a space where creativity, craftsmanship, and exceptional hospitality took centre stage.

At the heart of the concept was the largest collection of vintage spirits in the Nordics — an extraordinary selection of rare and historic bottles, offering guests the opportunity to explore flavours, traditions, and spirits from another era.

Set against the stunning coastal landscape of Hvaler, Edholmen is an evolving hospitality destination where food, music, celebrations, and the unique atmosphere of the Norwegian summer come together.

From the earliest sketches and creative concepts to daily operations and ongoing development, the project represents a long-term vision to create something beyond a traditional restaurant — a destination built around its location, the changing seasons, and the people who visit.

At its heart is Restaurant Edholmen, where dining, atmosphere, and the surrounding maritime environment are designed to feel like one seamless experience. Alongside the restaurant, a collection of complementary concepts brings different dimensions to the destination — from casual waterfront dining and a vibrant pool club to exclusive private celebrations and large-scale events.

Oslo Bar Show was created with the ambition of putting Oslo on the international bar industry map. As the first bar show of its kind in the Nordics, the project pioneered a new platform for bringing internationally renowned bartenders, industry icons, and leading educators to Norway.

The vision was to create more than a traditional trade show. By combining world-class education, inspiring seminars, guest shifts, brand activations, and networking experiences, Oslo Bar Show became a meeting place connecting the Norwegian and Nordic hospitality industries with the global bar community.

My involvement has spanned concept development, creative direction, event production, international industry relations, brand partnerships, and strategic development, with a focus on building an experience that creates lasting value for both professionals and commercial partners.

Restaurant and bar openings all over the world, including Michelin-starred restaurants — menus, bar build, standards, and training before the doors open.

A great festival bar is more than a place to get a drink. It is a destination within the festival — a space where atmosphere, creativity, music, and hospitality come together to create memorable experiences.

From developing our own independent pop-up bar concepts to designing complete bar experiences for some of Norway's most recognised music festivals, including Palmesus, ØYA, and Stavernfestivalen, the ambition has always been to elevate the way drinks and hospitality are experienced at large-scale events.

Our projects range from high-volume festival bars and bespoke cocktail concepts to exclusive VIP areas, invitation-only experiences, and hidden speakeasy bars — creating different worlds within the same festival.

When the COVID-19 pandemic brought Norway's hospitality industry to a standstill, Smaken av Sommer – Bartenders on Tour was created to bring people, passion, and opportunity back to bars across the country.

The idea was simple: take some of Oslo's best bars and most talented bartenders on the road, visiting smaller Norwegian cities to share knowledge, create unforgettable experiences, and provide much-needed financial support to local venues.

Travelling across Norway in a caravan, the team transformed local bars into exciting destinations for one night only. Each stop brought together renowned bartenders, creative cocktails, industry education, and a celebration of the people behind the bar.

Great cocktails are more than a combination of ingredients. They tell stories of people, places, traditions, and the creativity that continues to shape the world of drinks.

For Aperitif, one of Norway's leading publications dedicated to food, wine, and beverages, we contributed a weekly cocktail column designed to inspire readers and bring the art of mixology to a wider audience.

Each edition explored the world of cocktails through recipes, flavour combinations, techniques, and the stories behind the drinks. From timeless classics to contemporary creations, the column combined professional bartending knowledge with accessible and engaging storytelling.

Located in Riyadh, Saudi Arabia, Bazāru is a Japanese fusion restaurant bringing together contemporary Japanese cuisine, international influences, and a modern approach to hospitality.

As part of the pre-opening team, the consultancy focused on developing a distinctive non-alcoholic cocktail programme and establishing the operational foundations for a bar experience that would complement the restaurant's culinary identity.

The ambition was to move beyond conventional mocktails and create a collection of sophisticated drinks inspired by Japanese culture, philosophy, and craftsmanship — where every cocktail would have its own identity, story, and expression.