Gunnar Hvarnes is the eighth Norwegian to mount the Bocuse d’Or podium. A fine achievement for this chef whose first experience in the world of cooking was as a dishwasher in the kitchen of a ferryboat between Norway and Sweden! He started out as an apprentice in a hotel in Gaustablikk, a popular ski resort in the mountainous Telemark region, then began working in various Norwegian restaurants. Gunnar’s time at Bon Lloc, Mathias Dahlgren’s first restaurant in Sweden, had a lasting influence on him. Dahlgren is one of the leading lights in the Scandinavian “philosophy” of Nordic cooking that draws from its own roots and strives to achieve a simple and natural quality. The Nordic influence and his training in French cuisine (including with Bocuse in 1997) have made Gunnar Hvarnes a well-rounded chef with a solid foundation. Since 2006 he has worked at Hos Ingrid (Ingrid’s), at the well-known Gastronomisk Institutt in Stavanger. Then he prepared for the 2012 opening of the Spiseriet restaurant (in the magnificent new concert hall in Stavanger). Of course, he is also a member of the Norwegian Culinary Team, a preparatory school for the Bocuse d’Or, a competition that he sees as the “ultimate challenge for a chef” and he is delighted to have been the coach for the national team during several years! Since June 2021, he’s the Culinary Director of Compass Group Norge AS.



The podium dishes

Scottish lamb “vitology 2011”. Saddle of lamb with rosemary-lemon seasoning. Lamb sausage. Medley of winter vegetables. Garden pea tartlet. Cassolette of mushrooms and asparagus. Lamb gravy with garlic oil.

Scottish monkfish “oceans 2011”. Monkfish tail in aromatic crust. Mousseline of langoustine. Fine tart with avocado and crab meat. Potato ravioli with caviar. Citrus emulsion and langoustine reduction.

On the same podium

in 2011