Ambassaden is a project by Fredensborg, consisting of many food & beverage concepts in the newly renovated former American Embassy of Oslo.

Re-opening soon... after almost a year of being closed for renovations.

Having responsibility for the over two dozen staff, ordering, scheduling and all around organization of the restaurant - serving hundreds of guests per day. From working large scale events and conferences in collaboration with Hotel Christiania Teater and the administration of Nordic choice, I learned valuable skills in cross business planning of resources. In addition, my duties were to lead and educate the staff during the Covid-19 situation and assist in the implementation of new service methods and routines, with respect to the Norwegian government's evolving guidelines.

Working in a classic french fine dining establishment with nordic inspiration. At A l'Aise I gained a number of valuable front of house skills, while refining my knowledge of cooking methods and wine. My time at A l'Aise left me with a strong understanding of building up and educating a team to deliver a Michelin level experience.

Working on an exciting project since its conception, the result of an international cooperation between Fursetgruppen and Hakkasan Group. With a team of dedicated individuals and knowledgeable management, we have created a great concept - the first of its kind in Scandinavia.

Working in a variety of capacities in the restaurant and bar.

Having the responsibility for the daily operations of a restaurant and the rest of food and beverage needs of the mountain, my partner and myself helped create a full concept. This was divided into three main aspects: - Restaurant: From stock planning to ordering, employee shedule planning to daily operations of the establishement. We managed to deliver almost twice our predicted revenue for the season. - Bar: We built and created the concept for an Afterski beside the restaurant. Bringing in hundreds of guests every day it was open and hosting a variety of events.- Event: Assisting in large scale events, this facet of the business helped me to expand on my previous experience, as well as learning to improvise by dealing with weather, road and planning issues that come with a business situated on top of a mountain.

Aiding in a variety of facets throughout the restaurant(s). I worked at a number of Bølgen & Moi locations, affiliates and events. Specifically:-Bølgen og Moi Briskeby: Starting here I gained valuable skills and progressed quickly from an entry level position to a waiter role. -Bølgen og Moi Tjuvholmen: Working on a event and special occasion basis, Tjuvholmen gave me increased knowledge in event organization and planning, as well as fine dining. -Bølgen og Moi Høvikodden: Located inside the Hennie Onstad Kunstsenter, Høvikodden solidified the previous roles I had occupied at the other locations. Alongside a team of talented waiters and management, we managed to deliver record numbers during the year and raised the guest satisfaction rate by a considerable amount. The planning and excecution of events, alongside daily restaurant operations made for a challenging yet rewarding experience. This was also the home base for the next element:-Bølgen og Moi På Hjul: A mobile catering element of the business, offering service from a dinner for 12 to food for 2000. Working with this division gave me a deeper understanding of both the macro and micro of event excecution.