From Ultra Running to Michelin
Theis Brydegaard on endurance, passion and performance
What first attracted you to ultrarunning, and how has your journey in the sport evolved?
I went to boxing when I was young, and running was an integral part of boxing training. At some point, running started to interest me more, and gradually boxing faded away – running became my thing.
At first the goal was a half marathon, then a marathon. I loved playing with the half marathon distance when I was younger. It was easy to regulate, and it was fun to experiment with getting faster.
The marathon distance was a completely different story. This is where I really got a taste for the mental aspect of running long distances. No matter how well you prepare, 42 kilometers is just a long distance, and you have to draw on both physical and mental strength. It was precisely the mental challenge that sparked my interest in ultrarunning.
How do you balance your passion for ultrarunning with your role as Head of Development at Alchemist?
Both require dedication, but my work at Alchemist comes first. However, running is an important support – it’s where I unwind, clear my head and find creativity. A kind of win-win.
Do you see any parallels between ultrarunning and gastronomy – do they require the same mental or physical qualities?
I've worked in Michelin restaurants for over 20 years, and it requires you to perform at a high level every single day. The dedication, concentration and determination it requires is in many ways reminiscent of ultra running.
"The beauty of ultrarunning is when you're so pressured that you can only be in the moment. There's a calmness that everyone should experience just once in their life."
- Theis Brydegaard, Ultrarunner & Head of Development at Alchemisten .
Which ultra race has been your biggest challenge, and what did you learn from it?
Without a doubt Desert Ultra in Namibia. I especially remember the third stage up to checkpoint three – 5-6 kilometers uphill in rough terrain, strong winds and over 50 degrees. There I had hit my physical limit and only ran on willpower.
When I finally sat in the chair at the checkpoint, I was a few millimeters away from giving up. I said to a Danish photographer: “I’m giving up now.” He replied: “Of course you’re not.” After a little lukewarm water on my head and some energy, I kept running. It was amazing that I succeeded.
I learned a lot about myself right there. That you should always give it another thought, eat some gum – and trust that your body is at least as strong as your will to continue.
How do you structure your training when you also work in a demanding industry?
Running has always been my way of de-stressing. When I was younger, I loved going for a long walk after an intense day in the kitchen – I could easily run 20 kilometers at 1 am on my way home. It never felt like an obstacle to my career.
Later, when I had a family and a more regular work life, that approach became a strength. Running is my free space, and it helps me balance both work and family life.
My structure is typically shorter trips on weekday evenings – either after work or after childcare – and then longer trips on the weekend.
What drives you to push your physical and mental limits in both running and working?
It fascinates me how much the mental part is in ultrarunning compared to shorter distances. I've always said that the beauty of ultrarunning occurs in the moment when you are so pressured that you can only be right there - in the moment.
It hurts, and it requires enormous concentration, but there is also a very special calmness to it. That state drives me. At the same time, it is paradoxical, because you don't necessarily want to push yourself all the way there – but that is also where you learn the most.
Do you have a set routine before an ultra-race – both physically and mentally?
I'm a bit of a lazy runner and don't like having to plan too much for a race. That's why I try to run regularly every week so my body is ready without major fluctuations.
When it comes to ultrarunning, it's not just about form – practicality is just as important. Equipment, nutrition and race rules have to be in order. If that's under control, I have the energy to focus on the race itself. It makes for a much better experience.
How do you work with nutrition and recovery – both as a runner and in your professional work with food?
Not at all as much as I should. I love food and wine, and because running is a hobby for me, I have never felt like making diet an “optimization factor”.
I hate when food is reduced to fuel. To me, food is about flavor, love, craftsmanship, and good ingredients – not just calories. So while I know I could probably become a better runner with a more targeted diet, I don't think that's going to happen.
On the other hand, I listen to my body a lot. It's my most important tool for not getting injured. I feel when I can squeeze the lemon – and when the sofa is calling. And I'm really happy with my foam roller and Volterengel.
What advice would you give to someone who wants to get into ultrarunning?
Go for it – some truly amazing experiences await. Start small, for example with 6- or 12-hour races, which require less preparation than the big stage races.
But be aware that ultrarunning requires more planning than both marathons and half marathons – both physically and practically.
What is the next big goal for you – either in running or in your career?
I'm in a good place in my career and enjoy being part of an innovative team at Alchemist. I'll probably stay here - it feels right, and I have room for both family and racing.
On the running front, I would like to delve deeper into 6- and 12-hour races. I find it incredibly exciting to run the same route over and over and… over again.
My next race is 12 hours in Viborg in August. I also plan to run The Druid's Challenge in England in November, and in 2026 I hope to go to the Jungle Ultra in Peru.
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Who is Theis Brydegaard?
If you’re interested in ultrarunning or world-class gastronomy, you may have heard of Theis Brydegaard. As Head of Development at the two-Michelin-starred restaurant Alchemist and a passionate ultrarunner, he has proven that willpower and dedication can take you far – both in the kitchen and on the trails.
Theis has completed the Desert Ultra in Namibia's extreme heat and several 12-hour races in Denmark. He runs not only for the distance, but for the mental focus and calm that comes when the body is pushed to the limit.
At Marathon Sport, we are proud to have Theis as a sponsored runner – an inspiring athlete and a down-to-earth person who shares his experience with great generosity.
Source: Endeavor