Erin Sykes is originally from the United States but came to Denmark to study for a master’s degree. After working in a café during her studies, she realised that she was passionate about becoming a chef – but could not be admitted to culinary school because she had already completed a degree.

Without formal training, she had to volunteer alongside her café job to gain enough experience to get a job in a fine dining restaurant kitchen. She succeeded and worked her way up from the bottom under poor working conditions with one goal in mind: to become as good as possible.

After gaining experience in the kitchens of Kødbyens Fiskebar, Væksthuset and the two-Michelin-starred restaurant AOC, among others, she was offered the job of head chef at a restaurant that had not yet opened its doors: Texture. Eight months after the restaurant opened, it was awarded a Michelin star – visible proof of the high culinary standards set by Erin Sykes at the helm.