The Flying Culinary Circus Comes To Town
By Michael Hepworth
No this is not an offshoot of Monty Python, but is in fact a quartet of personable young globetrotting Norwegian chefs with unpronounceable names who have created this flying culinary circus. They go to wherever they are hired to cook up a feast from 2 people up to 2200 anywhere in the world and I recently met up with them at a private lunch tasting to showcase their talents in Santa Monica at the trendy Shangri La Hotel.
Their whole approach to food and cooking was very much “lets make it fun” in my brief encounter with them, but if you are involved in any kind of event and want something different, check these guys out.
Although they are based in Oslo, they are finding an increasing demand from customers in Los Angeles and are quite happy to pop over here, especially in the winter months. Norway has never really been known as a top gourmet food destination, but maybe these four guys will help put Norwegian food on the culinary map. It also should come as no surprise that they are working with producers here (women of course) who are putting together a television food show pilot, much in the vein of the popular and travel themed “No Reservations.”
Some of the places they have cooked at include President Obama’s Nobel Peace Prize event in Norway, and a charity event at the Mayfair Hotel in London for the Duchess of York. Prior to that were events in Dubai, South Africa, Cannes and Malaysia.
Mathias Spieler Bugge is the sauce and soup expert and comes from Bagatelle, the top restaurant in Norway where he worked from 2003-5. Trond Svendagard is the fish and shellfish expert who owns three restaurants in Norway and he is also a gold winner in the Chef Olympics. Herbs and vegetables are the expertise of Tor Jorgen Kramprud Amesen who comes from Norway’s most exclusive resort-The Per Gynt farm. Finally the meat expert is Hans Kristian Larsen who counts celebrities like Oprah Winfrey, Michael Jackson, Kevin Costner and John Cleese as some of his former and current clients.
www.fccircus.com
No this is not an offshoot of Monty Python, but is in fact a quartet of personable young globetrotting Norwegian chefs with unpronounceable names who have created this flying culinary circus. They go to wherever they are hired to cook up a feast from 2 people up to 2200 anywhere in the world and I recently met up with them at a private lunch tasting to showcase their talents in Santa Monica at the trendy Shangri La Hotel.
Their whole approach to food and cooking was very much “lets make it fun” in my brief encounter with them, but if you are involved in any kind of event and want something different, check these guys out.
Although they are based in Oslo, they are finding an increasing demand from customers in Los Angeles and are quite happy to pop over here, especially in the winter months. Norway has never really been known as a top gourmet food destination, but maybe these four guys will help put Norwegian food on the culinary map. It also should come as no surprise that they are working with producers here (women of course) who are putting together a television food show pilot, much in the vein of the popular and travel themed “No Reservations.”
Some of the places they have cooked at include President Obama’s Nobel Peace Prize event in Norway, and a charity event at the Mayfair Hotel in London for the Duchess of York. Prior to that were events in Dubai, South Africa, Cannes and Malaysia.
Mathias Spieler Bugge is the sauce and soup expert and comes from Bagatelle, the top restaurant in Norway where he worked from 2003-5. Trond Svendagard is the fish and shellfish expert who owns three restaurants in Norway and he is also a gold winner in the Chef Olympics. Herbs and vegetables are the expertise of Tor Jorgen Kramprud Amesen who comes from Norway’s most exclusive resort-The Per Gynt farm. Finally the meat expert is Hans Kristian Larsen who counts celebrities like Oprah Winfrey, Michael Jackson, Kevin Costner and John Cleese as some of his former and current clients.
www.fccircus.com
