Download PDF

Work experience

Head Chef 

Thon Hotel Vika Atrium

2016 November -Present  Head Chef  Thon Hotel Vika Atrium Oslo

2014 October  -2016 October Souschef Thon Hotel Vika Atrium Oslo 

2011-Present :Fred The Chef Entertainment & FTC FOODS Owner

Catering to small and large companies as well to private small parties .

Sweet Ginger Sauce inventor and Manager.

Private Chef for sports athletes and music artists 

2011 February-2012 January 

Hospice Sangen  Hamar,Norway

Cooking healthy diets for patients.Make fresh veggie and fruit juice from scratch.

http://www.lds.no/subpage.asp?PageCat=409&NewsCat=407&iMenuId=1455

2009 May -2009 November: 

Hamar Hospital Norway. Dietary Chef.

Prepare food from scratch as well sous vide dishes

Cooking for patients,different diets,salad bar,hot meals http://www.sykehuset-innlandet.no/

2007April-2009:April

Hamar Media Company.

Cooking and menu planning on a daily basis in the Business Cafeteria + special food events for CEO and partners. http://www.hamarmedia.no/

2005 Aug April-2007:

Helles:Hedmark,Norway.Catering Company.Occupation:Chef

Main activities and responsibilities:Cooking for small and large parties

2005 Feb -2007 May:

BI,School of Business & Management Oslo.Norway. School of MBA and Executives

Main activities and responsibilities: Cooked for 13000 students,500 teachers warm meals,salad bar + events out of house.http://www.bi.edu

2004 Sept -2005Jan:

Trollstua.Location:Playa del ingles,Canary Islands.Restaurant

Cooked in a very busy tourism area. http://trollstua.net/

2004 March-2004-Sept.

Rica Hotel Olrud Furnes, Norway.

Cooking for banquets, A la carte and large events 

2003 May- 2004 Jan:

Kunstbanken.Location:Hamar, NorwayArt Gallery.

Lunch restaurant.Cook artistic dishes. http://kunstbanken.no/

2001 Feb-2003 March:D/S Louise.Location.Oslo,Norway.

This is Norway's largest a la carte restaurant,located at the harbor and financial district in Oslo.

Chef De Partie

Main activities and responsibilities. From scratch cooking,gourmet dishes,very high tempo.

Cooked mostly in the fish line,but also good knowledge in other departments such as storage,filet fish,meat,mice en place vegetables,seafood,fish,meat and dessert preparations. http://www.dslouise.no/

Year 2000:Military Service in the Norwegian Royal Navy

Location:Stavanger and Kristiansand,Norway

Occupation:Cook Main activities and responsibilities:

Boot Camp + Cooking and make sure daily operation of the canteen was maintained with high quality hygiene standards.Made hot meals and salad bar for 100 high ranked military personnel as well regular private's. http://www.mil.no 

1999-Aug-2000 Jan

Scandic Hotel Hamar. Chef. Culinary cooking and hotel knowledge.

1997 Aug -1999 Aug.

Education

Apprentice at Scandic hotel Hamar Norway.

Principal subjects covered was basic practical cooking and daily hotel operations.

A la carte and breakfast mice en place.

Worked in team and individually in all areas of the kitchen.

Title of qualification awarded:Cooking Certificate

 

April 2014 May 2014 Statoil/ISS

Oil & Gas 

Worked under the gas stop in Bergen Norway in April 2014 

Managed daily hot meal operation of 3-500 meals a day.

14 days employment 

Education

Aug 1997Aug 1999

Chef Certificate

Scandic Hotel

Miice en place,Hotel understanding,daily Cooking from scratch,breakfast,lunch,dinner and sous vide cooking.

Aug 1995Jun 1997

Cooking Certificate

Storhamar Upper Secondary School Hotel & Restaurant

Cooking,Menu Planning,Hygiene,Hotel & Restaurant Business

1995 Aug - June 1997.:

Upper Secondary School.Type of organization providing Education.

Storhamar High School/Upper Secondary School , Norway.

Principal subjects covered major topics as,Customer service,cooking from scratch,hygiene and dietary.

http://www.storhamar.vgs.no

Skills

Networking

Ninja in networking.500 plus Linkedin  connections with actual  business contacts for future events and happenings.

 

References

Hans Jørgen Øveraasen

Andreas Thoresen

Personal friend for over 25 years 

Sven Arne Nielsen

Ole Fiske Eidslott

Steinar Nordby

Duane Ludwig

www.http://ludwigmartialarts.com/

Nick Peet

http://www.fightersonlymag.com/magazines/subscribe-train-hard-uk

Nate Marquardt

Derek Dudley

Milestone

Summary

Certified Chef for  20 Years 

Career Highlights:

Private Chef  for  Music Artists & Athletes Food Consultant,Gründer & Entrepreneur

Contributor @ Fighter's Only Magazine/Train Hard Fight Easy

Cooked for Norwegian politicians,

Private dinner parties for CEO's,

Small and Large events,Weddings.

USA Correspondence for www.mma-norway.com

Chef for Music Artists on tour,and private dinner parties worldwide.

Private Chef  for Elite  Mixed Martial Artists:

Nate Marquardt & Brendan Schaub during UFC 128 in NJ 

http://www.ufc.com/event/UFC128

Fighter Nate Marquardt & Duane Ludwig during UFC 122 in Dusseldorf,Germany http://www.ufc.com/event/UFC122

Providing food consultations.Sodium reduced menus,low carb diets and gourmet meals.

Chef for Famous  Actor and Music Artist Common on tour in Norway 

http://en.wikipedia.org/wiki/Common_(rapper)

Cooked for Famous  Music Artist J.Cole on tour in Norway

http://www.jcolemusic.com/us/home

Cooked for Denmarks Legendary  DJ Noize's Wedding July 2010

Hip Hop Pioneers I cooked for :Afrika Bambaataa,

Grandmaster Flash,De La Soul, M.O.P,50 Cent,

Media Interviews in Norway's largest Newspaper

http://www.vg.no/sport/artikkel.php?artid=10086804

Volonteer Cancer Charity Founder/Mixed Martial Arts Contributer :

http://www.mma-norway.com/kontakt/hvem-er-vi

http://www.thumbtack.com/Fred-The-Chef-Entertainment-Aurora-CO/service/880770

Portfolio

Interest

Martial arts & Hip Hop Culture.

Nominated to "The Youth of 2004 Price ,in the City of Hamar,Norway

-by talking to youth in groups and create events with the  4 elements of hip hop,: Breakdance-Rap-Graffiti and DJ.

 -kids & youth of all ages they can overcome drug temptations by getting involved in martial arts and or in the hip hop culture.

Objective

 Communication Skills. Openness. Creativity. Cultural Experience.  Positivity. Commitment. Enthusiasm. Integrity.Team Spirit. Community Service. Volunteer. 

THUMBTACK 

I have been a chef since 1999 and heavy involved in Mixed Martial Arts in Scandinavia for 8 years.

One of the most important and difficult lessons I've learned during this time is how to leverage ever-shrinking budgets to deliver great meals and the right info about MMA in the media and to the public.

Solutions have been created without compromising quality or integrity.

This area is not only where I excel as a ambassador for the sport ,but it is also the area I most enjoy.

I love to get results-whether it's keeping clients on time,on budget or within customer requirements.

If I am creating,develope or organizing and focusing a group of people,I am not only doing what comes naturally to me,I am also doing what I most enjoy

20 years professional catering, restaurant,Hotel and Personal/Private  cooking.

Volunteer MMA-NORWAY.COM  

VIDEOS:

http://www.youtube.com/user/MMAN0rwaY/videos?sort=dd&view=0&shelf_id=1

Portfolio