For the third edition of Field Notes – our new series exploring the inspiring lives of people shaping culture through craft, creativity, and care – we met Thomas Lykke, Founding Partner and Head of Design at interdisciplinary design studio OEO Studio, in our mutual hometown, Copenhagen.

A trained fashion designer, Thomas transitioned into the design industry as an Editor at Wallpaper* Magazine before co-founding OEO Studio with Managing Partner Anne-Marie Buemann. Their practice spans product design for premium brands like Gubi and collaborations with craftspeople, some of which are featured at the Louvre, among others. However, it’s the restaurant interiors that he feels particularly drawn to.

We asked Thomas to pull back the curtain on how he approached the interior design for Nicolai Nørregaard’s Kadeau Copenhagen, holder of two Michelin stars and a Michelin Green Star – not only once, but twice.

From Bornholm to the big city

THOMAS LYKKE

“The story of Kadeau started with the transformation of a beach kiosk, grill, and ice cream parlour into a fine dining establishment. Later, Kadeau expanded to Copenhagen, where it earned its first Michelin star. Our relationship with the Kadeau team began when they secured a lease for a place just a couple of doors down. On the exterior, it seemed to be a nondescript former yoga studio, which required us to don imaginative, visionary lenses.

From that point forward, we set out to transform the space, which initially gave off a cold, clinical aura with its glossy white walls, concrete floors, abundant mirrors, and lack of natural light. For us, however, it was akin to a blank canvas yearning to be primed and painted.

The design vernacular for us became “dining at Nicolai’s home.” Kadeau was not created as a typical Michelin-starred restaurant; rather, it was imbued with the warmth of a home. It exuded the essence of Bornholm, seamlessly blending old and new elements. While not everything achieved perfect harmony, the design was personal, reflecting the restaurant's friendly, cosy, and relaxed yet sophisticated atmosphere, instead of being formal and pretentious.

Intimacy by design

As they step through the door, guests are enveloped in an intimate setting. Kadeau offers a holistic experience that celebrates even the smallest of details, creating an ambiance where guests feel as if they are dining at Nicolai's home among lifelong friends. Cut off from the outside world, they become lost in time in the subtle hints of Bornholm, from the aroma emanating from the wood-fired oven to the flavors of unripe green strawberries, pickled pine cones, pine spruces, and their ever-evolving signature dish, the "hot and cold smoked salmon." Just the thought of it now makes my mouth water.

Kadeau opened in 2015. Five years later, we collaborated with Nicolai once again to update the restaurant. While remaining true to the existing design language, we introduced new elements, such as the winter garden to be used all year – in the summertime lush and green, in winter cozy and warm with sheepskins and fire outside – as well as a private dining room with a bespoke open service kitchen. We also added a decorative brick wall, custom pieces like cabinets and waiter stations, and a warm palette of colors we developed for Italian brand Mutina to breathe new life into the space while maintaining its essence.”

Curious to learn more about Thomas, his creative process, and why Copenhagen has his heart? Explore the full story here.