Filip's passion for cooking has been with him since childhood, growing up in Sandnes. Even as a newly qualified chef, he had big dreams, one of which was to work at the renowned restaurant Noma in Copenhagen. This dream became a reality, and after a year at Noma, he moved to Stockholm to work at Mathias Dahlgren, Matsalen. He then moved to the USA, specifically to work at restaurant Daniel in New York, before returning to Norway to work as the head chef at NB Sørensen Annen Etage in Stavanger. Since 2018, Filip has been a creative developer at Thon Hotels in Oslo.

Filip began his apprenticeship at restaurant Tango in Stavanger in 2006. It was when he assisted Kjartan Skjelde in the preparations for Chef of the Year that he became interested in competing professionally. The same year, he participated in the Rogaland Cup for apprentices and won a shared first place. This sparked his interest in competing professionally even more. He was also fortunate enough to work as commis for Gunnar Hvarnes, who won silver in Bocuse d'Or Europe in 2010 and bronze in the world finals in Lyon in 2011.

In 2015, Filip became a member of Norwegian National Culinary Team, and in 2017, he participated in Chef of the Year for the first time. He came in second place in 2019, and in 2021, Filip August Bendi was named Norway's Chef of the Year. After he and his team came in third place in Bocuse d'Or Europe in Budapest, and they were appointed to compete as Norway's candidate in the world's most prestigious cooking competition, Bocuse d'Or. In January 2023, Filip and his team won second place and the best commis award in Bocuse d'Or.