I grew up in Southern Norway, with a father who ran a grocery store. A grandmother who cultivated most of the vegetables and fruits we wanted. From asparagus in spring and strawberries, peas, cucumbers, different tomatoes in the summer to corn in the fall, pears and apples.
My other grandmother was raised by the sea, and she and he mother as well, had their own spots to catch lobster. My uncle was a fisherman fishing eel and crabs. So, I was raised up with good produce around me.
I have always liked to cook, and I got my first cookbook, the Mickey Mouse cookbook, when I was eight years old, which I guess I made all the recipes from. I still got the book, and it looks well used.I started as an apprentice at restaurant Bagatelle in Oslo which at that time was rated as the best restaurant in Scandinavia, with 2 Michelin stars, after this I worked in different places. California, Sydney and Oslo, and I spend almost 5 years at Statholdergaarden (1 Michelinstar) as pastry-chef.
My fascination with the intensity, the freshness and the balanced flavors was what swept me away for Thai cuisine. I believe the Thai kitchen is one of the most complex kitchens of the world. And because of this, it made me want to start to work with it.
I was taught how to make currypaste and nahm priks by an older lady at restaurant Baan Suan, outside Chiang Mai, and this was the start of my career in Thaifood. We opened a few months after my stay there.
After 15 years of Thaifood I have my own style on the Thaifood. The good and fresh produce will always have the highest focus, we use local Norwegian produce as much as we can, but the flavors are Thai.