introducing
Owen Ostergard
Chef
Traveler
Farm Enthusiast
My name is Owen. I dedicate my life to cooking, farming and travelling.
I love to learn, to help and to travel.
I am extremely happy to be able to work doing something I absolutely love.
I have been cooking around the globe for more than 16 years now.
Each place I visit brings me new inspiration as I add traditional and innovative techniques to my skill set.
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Life Goals
With my culinary skills and unwavering determination, I am on a mission to restore a precious connection that has eroded over time: our link to the farm. In an era where our diets and food culture have become disjointed, my journey involves traversing the globe to understand the origins of our food and how diverse cultures achieve balance.
My ultimate goal is to establish a restaurant that revolves around health-conscious food, directly connected to local farmers, and embracing the use of 'ugly' produce. I aim to revive the lost partnership between farmers and consumers, fostering a sustainable and community-driven approach to dining.
While searching for the ideal location for my restaurant, I am dedicated to mastering traditional techniques. These skills will empower me to contribute to a healthier planet and a community of individuals committed to well-being. Together, we can create a world where sustainable practices and healthy living are at the heart of our dining experiences.
About Me:
Embarking on a journey of exploration and discovery since the age of 18, I've dedicated myself to unraveling the intricacies of traditional cuisines and fostering connections with local producers. With a deep-rooted passion for culinary heritage and a commitment to sourcing ingredients directly from farmers and fishermen, I'm driven by a profound respect for locality and authenticity. Join me on a culinary odyssey that spans continents, where each encounter shapes my culinary perspective and fuels my quest for excellence.
Here is a quick look at my timeline:
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Summer 2024: Sous Chef at Holmen Lofoten, Lofoten, Norway
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3 years: Baking traditional hand-made bread at Bäckerei Hinkel in Dusseldorf, Germany (2018-2019/2020-2022)
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5 seasons: Executive Chef/seafood restaurant Slipway in Maine, USA (2011/2012/2016/2017/2019)
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3 seasons: Executive Chef/collaborator at Rhumb Line (2016/2017/2019)
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2 years: Immersed in the vibrant flavors of Thai cuisine in Chiang Mai, Phuket, and Bangkok, Thailand (2011-2014)
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3 years: Exploring the rich food culture of Northern Vietnam (2013-2016)
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2 years: Delving into the nuances of Peruvian cuisine in Santiago, Chile (2009-2011)
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Internships:
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La Fleur de Sel, Brest, France (2007),
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Alize, Las Vegas, USA (2008),
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Nihon Ryugin, Tokyo, Japan (2017)
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Casa Marcial, Asturias, Spain (2023)
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1 winter season: Lobster fishing in Tenants Harbor, Maine, USA (2017-2018)
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Volunteering: Hayata Sarıl Lokantası in Istanbul, Turkey (February-April 2020)
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Owen Ostergard
English CV 2025