Born on June 5th 1976
It could be said that he fell into the “cauldron of magic potion” of competition from the earliest age! He started as an
apprentice at the Statholdergaarden (the restaurant of Bent Stiansen, Bocuse d’Or 1993) and then, several restaurants
later, he aided Odd Ivar Solvod as assistant when he came to Lyon to win the Bronze Bocuse de bronze in 1997.
Tempered by the rigour of Norwegian sport from the outset, his victories began with his election as Best Chef of the
Year 2000 in his home country and Chef of the Year in 2003, before stepping onto the podium of the Bocuse d’Or 2005,
just one point behind the winner. In Oslo, he invests his energy, creativity and team spirit (with three partners) in
Flavours, a company that, besides offering decidedly modern and innovative catering and delicatessen products,
provides different consulting services: culinary design, cookery lessons, etc. Lastly, there’s an ambitious project in the
pipeline: he plans to open a waterside restaurant in summer 2010 in the region of Oslo.
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source : 34 chefs, 34 recettes
