Roger spends much of his time away from the kitchen working with local divers and fishermen, seeking out fresh, regional and international produce.
By only using delicious, ethically sourced Norwegian fish, he can guarantee the very highest quality culinary experience.
” I see my work as a delicate art form; however I endeavour to keep the attention on the flavours by keeping the presentation as pure and simplistic as possible”.
In 2021 Roger´s culinary journey continues with ENSO, a dining experience developed and tuned over many years of traveling, seeking new flavours and working with some of the best chefs in the field. We do not like to brag, but Roger is also one of the few sushi chefs in Norway accredited by AJSA, All Japan Sushi Association.