Bocuse d'Or Bronze Medal (2011)First experience in the world of cooking.
Trained at a hotel in a popular Norwegian ski resort.
Became the eighth Norwegian chef to achieve a podium finish at the prestigious Bocuse d'Or culinary competition.
Appeared in an episode with Chef Ming Tsai, exploring Norwegian cuisine and coastal foraging.
The episode featuring Chef Hvarnes was uploaded to PBS Food's YouTube channel, bringing his work to a wider audience.
Gunnar Hvarnes is an award-winning Norwegian chef renowned for his innovative approach to Nordic cuisine, emphasizing fresh, local ingredients, particularly seafood, and incorporating scientific methods into his cooking. He is a Bocuse d'Or medalist.
Cod with sea lettuce, Cod with sea asparagus
Gunnar Hvarnes's culinary journey began as a dishwasher on a ferryboat traveling between Norway and Sweden. He later undertook an apprenticeship at a hotel in Gaustablikk, a popular Norwegian ski resort. He is known for applying food science and multiphysics simulation to gain a competitive edge in culinary competitions. Hvarnes was featured on the PBS show 'Simply Ming,' where he explored Norwegian culture, landscapes, and fresh-from-the-sea fish dishes with Chef Ming Tsai.
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