OUR CHEFS
Our kitchen draws inspiration from the grand brasseries you find in Paris, such as Brasserie Bofinger and La Coupole. However, our heart also lies with the small, family-run bistros you find tucked away in the neighborhoods. Many ask if we source ingredients from France, and we do get some from there. Primarily, we use Norwegian meat and Norwegian fish and seafood.
It varies a bit how many chefs and apprentices we have, but generally, the number of chefs is around 12-14, and about the same number of apprentices. Every year we take in a new batch of chef apprentices who stay with us for 2 years before they take their final exam. Training skilled professionals has always been important to us, and you will meet many chefs around the country who started their careers with us. That makes us proud!
Executive Chef – Tom Aasen
Tom is our head chef and has been with us since the fall of 2001. With his background from Hotel Continental and Hroar Dege's 'Det blå kjøkken', he had a solid foundation to lead and develop our kitchen. Tom is the rock in the kitchen, nothing is left to chance where he stands. And for all our chef apprentices, Tom is an important mentor!
Chef de cuisine – Kjetil Berntsen
Kjetil apprenticed with us from 2003 to 2005, and except for a couple of years, he has been with us since. Kjetil has for many years been responsible for production and has much of the credit for us being able to maintain consistent quality in everything from Crème Brûlée, onion soup, and 'cuisse de canard confit'. Throughout the year, we serve just under 5000 portions of onion soup, 3600 portions of snails (1/2 dozen each), and about 6500 duck legs ... And much more! He now forms the leadership team for all our 3 kitchens together with Tom.
Chef de cuisine – Remi Olstad
Like many with us, Remi has worked his way up from chef apprentice to now being part of the leadership team in the kitchen on the 1st floor.
Chef de cuisine - Mohammed Arrasi
Mohammed is a true Oslo native and, together with Remi, forms the leadership team on the 1st floor. Both Mohammed and Remi like to greet our guests, so you may well have been served by one of them!
