Chef and Safety Representative at Brage
Chef and Sommelier
Who are you?
I come from Telemark but now live in Tønsberg with my partner Vanessa and our little daughter. I have been working as a chef at Brage since 2010.
What was your way like into OKEA?
As a chef, it shouldn’t come as a surprise to anyone that I love cooking. I have travelled around the world and worked in the restaurant industry for many years. I ran a restaurant in Brazil, where I was nominated for Chef of the Year, and I have worked with the Norwegian celebrity chef Hellstrøm at Bagatelle. However, the restaurant life is not always compatible with the desire to start a family and settle down. So, I chose to work in the North Sea. Initially, I had only planned to stay on Brage for a year, but I enjoyed it so much that I ended up staying. I’ve now been here for over 13 years.
“There is no contradiction between having worked at Michelin-starred restaurants around the world and cooking on an offshore platform. Good food is important everywhere. Secondly, I am very enthusiastic about OKEA as a company and the culture and atmosphere among the employees. I truly thrive here”.
What does a typical working day look like?
There are three chefs at Brage working shifts, so my workday varies depending on the shift I’m on. There is a big difference between working the night shift, where you work alone and a lot of time is spent on baking, and working the day shift, which involves preparing lunch and dinner among other tasks with other employees. I definitely prefer the day shifts because I’m too social to work at night. In addition to cooking, all the chefs at Brage are also first aid responders. So, we participate in weekly training and exercises and always have to be prepared to assist with both minor and major injuries. In addition to this, I am the Chief Safety Representative at Brage, which gives me extra responsibility.
Can you tell us a little bit about why you like working in OKEA?
Primarily, I appreciate being able to ensure that hungry workers can enjoy the highlight of their day. There is no contradiction between having worked at Michelin-starred restaurants around the world and cooking on an offshore platform. Good food is important everywhere. Secondly, I am very enthusiastic about OKEA as a company and the culture and atmosphere among the employees. I truly thrive here.
And when you are not working?
It may sound strange, but I actually cook even when I’m not at work. I work on a rotation at OKEA, with two weeks on and four weeks off. During the four weeks I’m not working offshore, I provide catering services among other things simply because I find it enjoyable and I have the opportunity to do so. That’s mostly fine dining with multiple courses on the menu. I am also involved in the Norwegian Chefs Association, where I work a lot with younger people.