Kost Capital

Christian is a technology executive with global corporate and operational management experience, including IPO and M&A work with consumer electronics companies. He is a General Partner at ACME Capital and advises and sits on boards of several technology firms.

Jacob is a business executive focused on logistics and food tech, currently CEO of PNO, a European provider of rental solutions for trailers, trucks, and containers, with over ten years of logistics experience.

Kasper is a Danish entrepreneur who founded and sold startups including Podio (acquired by Citrix) and Peakon (exited to Workday). He now invests in climate, food, and education through his platform Future Five and serves as co-founder and chairman of several startups.

Mark Emil is a food industry entrepreneur and co-founder of the Copenhagen flavour company Empirical. He previously was concept manager at Noma and head of development at MAD, and holds a social anthropology degree from Oxford University.

A founding partner leading Kost Knowledge who spent a decade in gastronomy at restaurants such as The French Laundry and El Celler de Can Roca. He co-authored two food cookbooks and lectures on food waste and sustainable food culture at the University of Copenhagen.

Vice President on the Technology team focusing on information services and supply chain software investments.

Leads Kost Culture, connecting history, communication, and gastronomy. A trained food historian with a Master's in History from the University of Copenhagen, he has worked as a TV host, author, and speaker.

Managing Partner bridging science and the commercial food industry. She holds a PhD in consumer behaviour from CBS and previously served as Country Director for Too Good To Go and CEO of Aarstiderne. She is an Adjunct Professor at CBS and sits on several boards.

Leads Kost Venture, bringing ideas to spin-outs. She holds an MSc in Food Innovation and Health from the University of Copenhagen and was head of the Alchemist test lab. A well-known figure in science and gastronomy, she also lectures at the University of Copenhagen.

Completing a Master's in Food Innovation and Health at the University of Copenhagen, with a Bachelor's in Biology from the University of Pavia. She has a particular interest in food law, novel foods, and health claims.

Studies International Business with a focus on startups at Northeastern University, with a passion for AI applied to venture capital.

A project leader who manages the Interdisciplinary Future Food Network at Kost Studio. She previously worked at the startup Blue Lobster and holds an MSc in Management of Creative Business Processes from Copenhagen Business School.

Holds a Master's in Integrated Food Studies with a background in nutrition, health, food, and management. At Kost Studio she focuses on creating solutions for positive change across the food system.

Has a background in molecular biomedicine and leads one of the studio's venture projects, combining medical science and culinary innovation to improve nutrition.

Pursuing a Master's in Food Science & Technology at the University of Copenhagen. At Kost Studio he focuses on better utilization of sidestreams and fermentation.

An expert in culinary techniques and food and sensory science with a Master's in Food Innovation and Health from the University of Copenhagen. She has worked as a research assistant, project coordinator at the Danish Technological Institute, and as a chef.

Holds a Bachelor's in Medicine and a Master's in Food Innovation and Health, and is working on a project focused on dietary fibers involving research and kitchen experimentation.

Has a background in dietetics and a Master's in Food Innovation. She focuses on leveraging fermentation for a more sustainable and healthy food system, and has a background in bakeries.