Tommi Bjørnsen

Tommi Bjørnsen is the head chef and co-owner of the restaurants Maren Anna and Gadus Nordisk Trattoria in Sørvågen, located in Norway’s Lofoten archipelago - his home region. Known as a leading advocate for local ingredients, Arctic seafood, and dried cod in particular, he was officially named a Norwegian Stockfish Ambassador in 2024. This prestigious title is awarded to chefs who contribute to the promotion and appreciation of this traditional Norwegian product through creativity, quality, and innovation. Deeply rooted in Nordic coastal traditions, Chef Bjørnsen skilfully transforms stockfish into contemporary, world-class culinary experiences. Raised in a fishing family, he began working at the family restaurant, Maren Anna, while still a teenager. He started his career peeling potatoes at the restaurant before heading to the mainland to attend culinary school in Bodø. He subsequently worked at some of Oslo’s finest restaurants: Le Benjamin, Bacchus, and Smalhans. There, he developed a culinary identity based on balancing modern techniques and Nordic traditions while highlighting the excellence of the local terroir. He returned home in the summer of 2017 to take charge of the kitchen at the family restaurant. His father, Trond - a fisherman - works at the restaurant occasionally, while his mother, Anette, manages the business. His partner, Sandra, serves as the restaurant manager. As an advocate for using hyper-local Arctic ingredients - specifically highlighting fresh local cod, stockfish, and traditional Norwegian seafood - he frequently collaborates with local fishermen (including close friends) to offer guests fish caught just off the coast that very day. His work is rooted in the "ocean-to-table" concept, and his cuisine blends classic techniques with a modern sensibility, all while showing deep respect for the ingredients. Through his dishes, chef Tommi seeks to bridge Norwegian and international culinary cultures, showcasing the traditions of the Lofoten Islands and stockfish as both cultural and culinary heritage. Each of his dishes strikes a balance between tradition and innovation, offering an authentic experience that celebrates this iconic Norwegian product.