Lui is originally from the Venezuelan jungle where before starting his gastronomic adventure in Denmark 20 years ago, he worked as an ecotourism guide and a professional paraglider. Lui completed professional training in Denmark and continued to specialise in edible insects and molecular gastronomy fusing new Nordic concepts with indigenous South American culture. He has shared his skills, creativity and immense amounts of energy with people and projects branching from Michelin restaurants to hygge food trucks. Through these endeavours Lui has gained extensive insight into the Scandinavian restaurant market and is endlessly passionate to challenge and offer the Danish people a new gastronomic experience of the highest quality.
Jungla's essence is formed in a vision of cultural exchange as a catalyst for positive development.
We want to share knowledge, traditions and culture between communities to enrich how we all approach and experience food.
Experimenting with and developing projects that expand our knowledge in food culture is part of our DNA. We believe it is essential to give space for creativity.
To support this vision we offer a range of professional and customisable services.
WHAT PEOPLE SAY
“Lui was the brain behind our success in the foodcourt at Roskilde Festival 2018. He makes eating insects exciting and approachable; the crowds loved him and his bug burgers”
— Phillip, CEO Syngja Beverages