Chefs Who Make a Difference

Nickolaj and Kim have become iconic figures at Keylane. Whether they prepare Breakfast and Lunch; you momentarily forget you’re at work. Inspired by Michelin-star chefs and modern culinary techniques, they transform the Keylane canteen into a dining experience.

Their impact, however, goes beyond their culinary skill. With humour, kindness and genuine enthusiasm, they contribute to creating a special workplace atmosphere. One that is warm, welcoming and connected. Their dedication to quality and creativity shapes, not only our meals, but also our culture.

It’s important because making healthier food every day, and making sure people get good food in their stomach, will make them happy and actually work better. So they can concentrate better on their job.

Nickolaj

Sustainability at the Heart of Every Dish

In our Copenhagen canteen, sustainability isn’t an add-on, it’s the foundation. Every step of the food chain is monitored; from CO₂ emissions and percentage of organic ingredients, to the daily amount of meat served. It is especially here that the team is making remarkable progress.

Kim explains:

“We’ve significantly reduced the use of beef because it has a bad impact on the environment. But you must give people something just as tasty in return.”

With creativity and technical skill, the team transforms plant-based proteins into dishes reminiscent of slow-cooked stews. The results are so convincing; guests often don’t realise there’s no beef involved!

If you can surprise people with less meat and more vegetables, without compromising on flavour, then you’ve done something right. Sometimes people react like: ‘Wow! Is that not beef?!’ That’s important for us, that we can blow people’s minds with great alternatives.

Kim

The Courage to Cook Differently

This approach requires confidence and transparency. Nickolaj and Kim actively explain why they make certain choices, and why these choices matter. Not only today, but for the future.

The award is a meaningful validation of years of work. Years focused on reducing waste, sourcing responsibly and creating dishes that are both sustainable and delicious.

“The reward means the food we’re making makes sense. Less is more: better quality meat, better vegetables, beans, herbs—everything. Our craftsmanship is appreciated, and that means a lot.”

Nickolaj

Inspired by Copenhagen

Kim draws inspiration from the best upcoming chefs and top restaurants; where they earn Michelin stars with vegetable-focused cuisine. This philosophy aligns perfectly with the sustainable direction of the Keylane kitchen.

When asked who his favourite chef is, he doesn’t hesitate. Smiling, he says:
“Nikolai. Because together we make one of the best teams. That’s what makes us strong.”

Why This Kitchen Matters at Keylane

The Copenhagen canteen is more than a place to eat. It’s a vibrant social hub where colleagues connect, recharge and get inspired. The team demonstrates how sustainability, creativity and craftsmanship can elevate the everyday work experience.

The success of Nickolaj and Kim reflects what makes Keylane special: a culture built on continuous learning, innovation and caring for each other.

Discover career opportunities and experience our award-winning lunch!

Would you like to enjoy these amazing dishes in our award-winning Keylane Kitchen? At Keylane, we are always looking for ambitious and enthusiastic colleagues to join our team. Explore our vacancies in Denmark here!