STUD!O + LYSVERKET
Michelinstjerne kokk kjem til HARDANGER!
Me gjentar suksessen frå i fjor med Michelin stjerne middag!
Saman med Sven Erik Renaa frå Renaa i Stavanger, kjem Esben Holmboe Bang frå Maaemo i Olso til årets Matfestival.
Renaa har ei stjerne i Guide Michelin og Maaemo har tre stjerner i Guide Michelin.
Vi ønsker dere hjertelig velkommen til en kveld der du skal forføres.
Fredag 29.september vil dei servera ei unik matoppleving på ærverdige Fossli hotel MER INFO HER!
Lørdag 30. september vil dei væra våre gjester på Matkulturfestivalen og sjølve få ei oppleving av matkultur frå Hardanger.
esben holmboe bang
Esben Holmboe Bang (35) is head chef and co-owner of Norway’s ground-breaking three Michelinstarred
Restaurant Maaemo. He was born and raised in Copenhagen, but has spent most of his culinary
career in Oslo.
The Norwegian terroir is a relatively unknown treasure of the international culinary world, but it is
something that Esben is passionate about exploring. Esben’s cuisine is focused on creating an experience
around the clean, bright flavours of Norway, using entirely organic, biodynamic, or wild produce.
"We opened Maaemo to have something that we felt was the right way to let Norwegian nature shine
through on the plate,” explains Esben.
It’s a bold style of cooking that has won the young chef a legion of fans and a listing as one of Time
Magazine’s 100 Most Influential Chefs in the World and Elite Traveler Magazine’s ‘2016 Young Chef of the
In 2012, just 14 months after opening, Maaemo was awarded two Michelin stars in its first ever mention in
the prestigious guide, becoming the first, and only, restaurant in the Nordics to do so. In 2016, Maaemo
was awarded a third Michelin star, making Esben the youngest chef to currently hold Michelin’s highest
accolade and the first ever in Norway to do so. Maaemo was also listed No.79 in the top 100 restaurants
in the world at the 2017 World’s 50 Best Restaurants awards, and No.29 in the top 100 restaurants in the
world by the influential Elite Traveler magazine.
svein erik renaa
Highly awarded Norwegian chef, born and raised in Trøndelag – with an Italian father. He started his career at Britannia Hotel, where his mother also worked. He then moved to Oslo, where he worked at Anden Etage at Hotel Continental and Bærums Verk, before he went to the legendary Park Avenue Café with renowned chef David Burke.
After New York Renaa returned to Oslo as Head Chef at Brasseriet Hansken, where he stayed for three years before he became Head Chef at ORO with Bocuse d’Or winner Terje Ness.
Renaa then left for Stavanger and The Culinary Institute of Norway, where he worked as an advisor and as Coach for the Norwegian Culinary team (junior and senior) for 8 years before he (finally!) opened Renaa Restaurants in 2009.