The man behind
Per Thøstesen is the dynamics of this machinery. He is the man who attracts the right employees and keeps them for years, which is also unusual in the industry.
In the book of Bistro Boheme, published in 2013, you can read the whole story of how the boy, Per Thøstesen, decided to be a cook. How he purposefully went after being employed at the most famous restaurant of the time, at Paul Bocuse in France.