I’m a designer with a special interest in spaces and objects that move us -physically, emotionally, and creatively.
I recently graduated with a five-year master’s degree specializing in spatial and industrial design from the Oslo School of Architecture and Design. As part of this, I spent a year studying spatial experience design at ArtCenter College of Design in Los Angeles - an experience that has deeply influenced my approach.
My work explores how design can shape not only physical environments and objects, but also the habits, emotions, and behaviors that unfold within them.
Equally important to me is the craft: I have a keen ability to experiment with materials, textures, color, and form—and a deep material curiosity that keeps me searching for new combinations and outcomes - through friction, failure, and surprise. I see each iteration as a way to get closer to a sensory, emotional, and spatial resonance.
Equally important to me is the craft: I have a keen ability to experiment with materials, textures, color, and form—and a deep material curiosity that keeps me searching for new combinations and outcomes - through friction, failure, and surprise. I see each iteration as a way to get closer to a sensory, emotional, and spatial resonance.
What ties my work together is a deep curiosity for how spaces can move us - both physically and emotionally - and how design can create more meaningful, sensory experiences in everyday life.
I've held design roles at private companies such as Designit in Oslo, while also taking on projects independently through my agency, O-make. I also teach yoga, a practice that complements my design work by deepening my focus on movement, balance, and embodied experience.
I’m especially drawn to projects that challenge existing norms and offer more sustainable, grounded alternatives. I completed my design thesis at AHO in June 2025. Here my work centered on rethinking kitchen systems to support more sustainable food habits. Through a mix of design research, future visioning, and hands-on prototyping, I explored how the kitchen can become a tool for change, making it easier, more intuitive, and more joyful to choose sustainability in everyday cooking.
I’m always curious to connect with others working across design, research, and creative fields.