Work History

Work History

2011-Present :

Fred The Chef Entertainment & To Glade Kokker Catering 

Cook food to small and large companies as well to private small parties

Contact:Steinar Nordby +47 40 47 25 10

2011 February-2012 January 

Hospice Sangen  Hamar,Norway

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

Contact: Bente Sydtangen:+47 62 54 20 90

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

Contact:Per Erik Viken:+47 06200


Hamar Media Company.Cooking and menu planning on a daily basis in the Business Cafeteria + special food events for CEO and partners.

Contact:Steinar Nordby +47 40 47 25 10

2005 Aug April-2007:

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

Main activities and responsibilities:Cooking for small and large parties

Contact:Ann Elisabeth Syversen +47 46 42 03 40

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.

Contact:Anil Manawaduge+47 93 28 60 21

2004 Sept -2005Jan:

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

Cooked in a very busy tourism area.

2004 March-2004-Sept.

Rica Hotel Olrud Furnes, Norway.

Cooking for banquets, A la carte and large events

Steinar Nordby:+47 40 47 25 10

2003 May- 2004 Jan:

Kunstbanken.Location:Hamar, NorwayArt Gallery.

Lunch restaurant.Cook artistic dishes.

Bente Ekeberg Bodin:+ 918 12 917

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.

Contact:Ingar Holter +47 959 63 877

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. 

1999-Aug-2000 Jan

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

1997 Aug -1999 Aug.


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

Oct 2014 - Present

Sous Chef 

Thon Hotel Vika Atrium Oslo 

Conference hotel.

Lunch and corporate dinners

New and top modern conference centre

At Thon Hotel Vika Atrium you will find one Oslo's most newest conference centres with state of the art technology. Our conference centre has newly been renovated, and is decorated with modern and comfortable furniture, a new ventilation system as well as a new way finding system. Several of our conference halls has the oppurtunity for web casts and parallell sessions, which makes us able to host the most advanced and demanding events. In addition to our larger conference halls, we can offer 12 exclusive board rooms.

New restaurant for a better conference experience

Our new restaurant has seating for 250 guests and an open buffet and kithcen solution. Additionally we have expanded our break area, tripled the capacity of our coffee machines and water dispensers - everything in order for you to have a better experience when you are having your conference with us

Apr 2014 - May 2014



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 


Aug 1997 - Aug 1999

Chef Certificate

Scandic Hotel

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

Aug 1995 - Jun 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.




Ninja  in making new and keeping old business contacts for future events and happenings.

Disc Jockey

DISC-JOCKEY & EVENT Planner  Tribute  Video 


Certified Chef for 15 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

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

Fighter Nate Marquardt & Duane Ludwig during UFC 122 in Dusseldorf,Germany

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

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

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

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

Volonteer Cancer Charity Founder/Mixed Martial Arts Contributer :


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.


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


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

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

Volunteer MMA-NORWAY.COM