Cecilie spent her early years between the birch forests and the mountains of Norway where she grew a deep connection to the Scandinavian outdoors.
After studying entrepreneurship in Hawaii and San Francisco, she completed her studies with a Master in resource Economics and Food Science at the Agricultural university of Norway. She worked for five years in the commercial sector of the Food Industry as head of product development and innovations in Deli de Luca.
After witnessing firsthand the lack of holistic consciousness in the food system, she launched Food Studio in 2011 a collective of game-changers rethinking the idea of a sustainable modern lifestyle, and is currently a central force in Oslo’s food scene, continuing the cross-pollination of ideas and practices.
