It takes a lot of labour to go out and forage those sea buckthorn berries and to ferment miso out of local peas and to have enough waitstaff to anticipate a diner's every need.
He's a founding chef of something called New Nordic Cuisine, which is meant to bring Scandinavian cooking to its purest form, like it'll put locally foraged sea buckthorn on the menu or elk shot in a forest nearby.