Restaurant-quality dining in your residence
A private chef for homes around Bryggen, Nordnes and the slopes of Fløyen, and out along the fjords beyond the city. I cook west coast seafood dinners, every meal of your stay, and weddings and parties of any size.
The west coast gives me langoustines, mussels, cod and saithe, and the creamy Bergen fish soup is a dish I love to make lighter and brighter. Lamb from the coastal pastures, and apples, cherries and cider from Hardanger, round it out, and I cook much of it over fire.
I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.
What I offer in Bergen
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Bergen: good to know
Can you make Bergen fish soup?
Yes. I make it with local fish and a lighter broth, and it works as a starter or as a relaxed supper.
Can you cook a seafood dinner with fish from the Bergen fish market?
Yes. I shop for the freshest fish and shellfish and build the menu around what comes in that day.
Do you also cook outside the city, out on the islands and fjords?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Getting married in Bergen?
I cook weddings at fjord-side manor houses, island boathouses and mountain halls above the city, from an intimate dinner to 500 guests. See wedding catering in Bergen.