Crafting the Danish Butcher

My recipe... My Story....

Outside of work, I’m a self-taught sourdough baker, and my home is often filled with the smell of fresh bread, Danish pastries, cinnamon buns, waffles, and other homemade treats. I’m always experimenting with recipes for sausages, pâtés, smoked meats, and charcuterie, blending flavors inspired by the countries I’ve lived in. My passion for food continues to grow, and I’m always looking for ways to improve and refine my craft.

In Newcastle upon Tyne, England, he spent three years building both his career and family, welcoming his two daughters. He worked in a high-end food hall, mastering British techniques such as sausage making, Wellington, pies, and other specialty products. Alongside this, he worked with a catering company as a portion-control butcher, focusing on precision cutting, cost efficiency, and waste reduction.

In 2023, he returned to Harmony Beef as Training Manager, overseeing training in Fabrication and Harvest. He was later promoted to Fabrication Superintendent, where he managed a team of 250 employees. After improving profitability, culture, and discipline, he now leads the Harvest department, overseeing the daily processing of 550 cattle.