He brought his country a new gold medal in 2015. This Bocuse d’Or victory was no coincidence — it was the result of true determination. Since 2007, Ørjan has been working, training, and competing alongside the man Norwegian chefs consider the best coach: Odd Ivar Solvold. From 2008 onwards, he took part in all national and European selections (including alongside Geir Skeie), which led him to the Lyon final. A fifth-place finish in 2013 reignited his Viking spirit: he would return in 2015 to win! One day, he even counted the number of hours dedicated to the Bocuse d’Or — more than ten thousand. He also credits his motivation to the positive atmosphere around him, the support of his family, his team, and his commis.
After reaching the top step of the podium, he wanted to come back down to earth, rest, and spend time with his loved ones, including Cecilie, his wife, who is a sommelier. Together, they returned to the family hotel, run for over forty years by his parents in Austevoll, south of Bergen: Bekkjarvik Gjestgiveri. His twin brother Arnt is also the head chef there. Ørjan has also opened a fine dining restaurant with the charming name Mirabelle, making Bekkjarvik an increasingly popular destination for lovers of great cuisine!
Deeply attached to his island, he also created a travel agency offering various stays in a stunning natural setting: Bekkjarvik Experience.
When he’s not working, Ørjan, like any Norwegian, enjoys sports — especially cycling and golf.
