After choosing the career path from school at the age of 15, Jonathan went on to become the youngest chef in Norway to gain a Michelin star at Le Canard.

However, Jonathan, a well established fine dining chef, spent time in his early career in the hostile environments we are unfortunately too familiar with and that we're seeing getting further attention in recent press.

Jonathan has since made a conscious effort to create environments where this behaviour is not tolerated. This is greatly aided by the laws and culture in Norway.

In this episode, Kris and Jonathan discuss the glaring juxtaposition we’re seeing between the dark days of old and the brighter days modern hospitality brings.