Norway’s Andreas Viestad is slowly gaining global star-chef recognition as he continues to embrace diverse new culinary projects. His likable persona on public television’s New Scandinavian Cooking with Andreas Viestad has earned him comparisons to Jamie Oliver. His adventurous travels are reminiscent of a PG–rated Anthony Bourdain. And he’s also channeling a bit of Harold McGee in The Gastronomer, his new monthly column for the Washington Post, which explores how “scientific cooking” can be applied in the home kitchen. Viestad recently took a break from filming his new PBS series Perfect Day, airing this fall, to fill me in on two of his latest projects:

1) Viestad owns a farm in Elgin, South Africa, about an hour outside of Cape Town, where his focus is crop variation. This season he had about a hundred different types of tomatoes and just planted an extensive orchard that he hopes will start to bear different types of citrus (more than 50 varieties), peaches (25 varieties), figs (10 varieties), pomegranates (12 varieties) and almonds (eight varieties) by next year.

2) Having tackled the Indian Ocean Spice Route for his most recent cookbook Where Flavor Was Born, Viestad is contemplating doing his next book on the foods and ingredients found in harsh climates and fragile ecosystems. His latest travel plans will take him to the Arctic: Northern Canada, Alaska, Siberia and even possibly the North Pole.