Filip August was born in Sandnes, Norway, a region renowned for its agriculture, fjords, and breathtaking landscapes. From an early age, he was immersed in the warm atmosphere of good food within his Italian-Norwegian family, where both men and women would spend time in the kitchen. His father, who worked in the hospitality industry, introduced him to professional kitchens at a young age. Filip quickly fell in love with it! Today, two of his three brothers are also chefs and even joined the team that supported him in preparing for the Bocuse d’Or.
At around 14, he decided to become a professional chef with the ambition of becoming the best. Perfectionist and ambitious, he put all his energy into learning from the greatest. He went to Copenhagen, where he knocked on the doors of Noma’s kitchens until they let him in. He stayed there until his fellow countryman, Gunnar Hvarnes, called him to be his commis at the Bocuse d’Or 2010–2011. No sooner had he stepped down from the podium than Filip received a call from Stockholm: Mathias Dahlgren invited him to join his brigade. With no time to catch his breath, he gladly accepted. During three intense years at Matsalen, he absorbed Mathias’s naturalist vision. This desire to cook with respect for nature and naturalness, while remaining open to products from everywhere as long as they are of the highest quality, continues to guide Filip’s work today.
Another phone call came, this time from New York, to join Daniel Boulud’s brigade a chance to be introduced to French cuisine.
He then returned to Norway to take charge of the kitchen at Annen Etage in Stavanger. Eventually, he was recruited by the Thon Hotels group to lead their culinary creativity. A few competitions along the way, and finally, Lyon! In his pursuit of the ultimate podium, alongside his commis Leon Haarberg Nilsen, he could count on a strong and supportive entourage… and on Ava, his understanding partner, who also gave him the joy of fatherhood with the birth of their daughter, Alba, in 2022.
When not in the kitchen, Filip nurtures his artistic side by writing poetry or visiting art exhibitions. He has a particular fondness for artists such as Paolo Scheggi, Umberto Mariani, and Martin Whatson. As for sports, he finds a meditative rhythm in the weight room, where he enjoys lifting some seriously heavy weights!
