Espen Laumann, a chef from Brønnøysund, initially pursued another field before discovering his passion for cooking. He began at Hildurs Urterarium before apprenticing at Britannia Hotel’s Speilsalen in Trondheim, later working at top restaurants like Jonathan Grill and Le Bistro.

Espen’s love for cooking led him to the competitive culinary world, where he quickly made his mark. He was part of the team that won gold at Norwegian Chef of the Year 2023 with Håvard Werklund. Recently, he has contributed to Bocuse d’Or Team Norway as a coordinator and creative developer, aiding their international success.

“As a young chef, I’ve gained valuable insight into the European Region of Gastronomy through my work in Trondheim and as a participant in the European Young Chef in 2021. Trøndelag did a great job promoting food producers, raising awareness of local products, and encouraging their use in restaurants and stores. The project also highlighted the importance of local, sustainable food.

I see great potential for Nordland to achieve similar success, benefiting local communities and small producers. I recently returned to Brønnøysund to take over the kitchen at Hildurs Urterarium. Coming back to Nordland feels right! I’ve learned a lot and see huge potential for our region. I look forward to representing Nordland and helping put it on the culinary map.

It’s fantastic that one of Nordland’s 2028 goals is to recruit young people into the culinary field, which offers endless opportunities. I highly recommend it to anyone passionate about food and hands-on learning. You can work worldwide, explore further education, or even become a private chef for Premier League players!”

– Espen Laumann