Ole Sondresen

“Architecture is ingredients,” architect Ole Sondresen tells us in the kitchen, slicing nuts and radishes. Cooking serves an apt metaphor for his work, as Sondresen bases his sustainable design on natural ingredients: post-consumer felt, repurposed wood beams, cork and rubber flooring. “You can actually eat this,” he says, holding up a swath of post-recycled denim, used for insulation. “That’s how healthy it is.”