The man behind the food and the menus
Food is an important part of the experience at Hotel Union Geiranger. That’s why we are proud to have Odd Ivar Solvold as our F&B Director and the driving force behind our food concept. With long experience, high ambitions and several prestigious awards, he has developed a concept where quality ingredients, rich flavours and memorable experiences are at the heart of everything.
About Odd Ivar Solvold
Behind the food and drink experiences at Union Geiranger is Odd Ivar Solvold, one of the most highly acclaimed chefs in Norwegian gastronomy.
For several decades, he has distinguished himself as a chef, mentor, and leader at the highest international level. He is a three-time Norwegian champion in culinary arts, has been named Chef of the Year in Norway, Norway’s best seafood chef, and is a bronze medalist in Bocuse d'Or – the world’s most prestigious culinary competition.
As a coach, he has helped develop several of Norway’s foremost culinary talents, with three world champions and two European champions in Bocuse d'Or on his track record, and has served as both member and leader of the Norwegian National Culinary Team for 12 years.
As the leader of the Food & Beverage team at Union Geiranger, he is closely involved in developing the food and beverage concept and in training both the kitchen and service teams. With his expertise, high standards, and a strong focus on quality, he helps ensure that every guest enjoys a food and drink experience that truly matches the surroundings.
The philosophy is simple: the best experiences begin with quality ingredients, skilled craftsmanship, and people who are truly passionate about what they do. You can feel it in everything, from how we create our menus and select our wines to the way we take care of you at the table.
