As a Food Curator & Developer at Arctic Food Lab, I specialize in connecting Arctic raw materials with the international HoReCa market. My role involves developing innovative products and providing business consulting services to help companies grow internationally. By combining Arctic expertise with global ambition, I successfully help businesses prepare for export and develop unique products to stand out in the market.

Seafood innovation company focusing on development of ready-to-use products made from by-products and rest raw materials.

As CEO, I have overseen the daily operations and spearheaded international high-end market expansion, including the formulation and execution of marketing and sales strategies targeted towards this exclusive market segment. Additionally, I have assumed various pivotal responsibilities, encompassing administration, logistics, back-office operations, production, and product development.- I took part in the initiative to launch the company and have continuously driven its development. I've focused on value creation and leveraged by-products from the seafood industry to create innovative new products. Our product portfolio now includes six distinct products across 13 sub-categories, and all but one have maintained a strong presence in the market for the past five years.- We have cultivated a diverse customer base spanning 14 countries, from Japan and Malaysia in the East to the USA in the West.- In response to the challenges posed by the COVID-19 lockdown, we seamlessly transitioned from a B2B sales focus to a dynamic digital marketing approach, encompassing both B2C and B2B sales channels. This shift was realized by establishing an online store and creating an Amazon storefront, serving the EU, UK, USA, and Japan markets.

During my tenure as a business mentor, I contributed to the institute's R&D initiatives, making meaningful advancements in teaching, research, and development. Here are some highlights:Arctic Food: I facilitated a productive collaboration with Arctic Food (Arktisk Mat, organizers of a notable food festival in Mosjøen). Our efforts focused on internationalizing the festival and proposing a circumpolar version in collaboration with Hurtigruten.Teaching Pilot - IRN: I designed and implemented a novel teaching approach for the Tourism Management course, enhancing guides' culinary skills during outdoor trips. Positive feedback encourages further exploration and potential expansion.Campus Development Plan - Domestic Science School: I provided valuable input for utilizing the old domestic science school on the Alta campus, strengthening research and fostering partnerships with external stakeholders.Collaborative Research: I initiated a research collaboration studying the innovation capabilities of restaurants in northern Norway with esteemed Danish food researcher Jonatan Leer and Gaute Svensson from UiT.My involvement had a positive impact on students, as evidenced by their feedback and continued interest. It also opened doors to exciting research and teaching opportunities at the intersection of food and tourism.

Establishment and development of the first international grocery store in Jekta Kjøpsenter, Tromsø.Tromsø has a large number of highly educated, well-paid work immigrants from around the world, mainly from East Europe and Asia. We saw an opportunity to cater to their "flavours from home"-needs in one of the busiest shopping malls in Northern Norway.We specialized in offering products and services that reflected the customer base (prioritization of products and offerings according to immigrant group demographics) and current trends in the Tromsø region.

Consultancy services; MICE and private travel coordination.- Film and advertising production coordination.- Restaurant and menu development for the tourism industry.- Language services (English and French); guiding, interpretation and upselling.

Ad-sales for northern norwegian free magazine GRUS.Salg av annonser i gratis avisen GRUS.

MICE guiding, upselling.

A plethora of different work experiences. They differed in length as well as learned skills. They were all important for becoming the person I am today, in terms of work ethics and philosophy.