Restaurant-quality dining in your residence
A private chef for homes and fishermen’s cabins in Reine, Hamnøy, Henningsvær and Svolvær. I cook Arctic seafood dinners under the midnight sun or the northern lights, and every meal of your stay.
Lofoten is the home of skrei, the migrating cod that arrives from January to April, and of the protected stockfish dried on wooden racks. I cook cod tongues, local lamb and seaweed with fire and smoke, and serve them with wild berries and herbs from the shore.
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 Lofoten
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.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Lofoten: good to know
Can you cook skrei when we visit in winter?
Yes. From January to April skrei is at its best, and I cook it simply, with its roe and liver as well.
How do you shop for groceries in Lofoten?
I plan menus ahead, buy fish straight from the local catch, and bring specialist ingredients with me, because shops in the small villages are limited.
Can you cook dinner late at night so we can watch the northern lights?
Yes. I can time dinner around the forecast and keep a warm course ready for when the sky clears.
Getting married in Lofoten?
I cook weddings at beaches, fishing villages and private homes between the peaks and the sea, from an intimate dinner to 500 guests. See wedding catering in Lofoten.