Chef Magnus Haugland Paaske

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About Chef Magnus Haugland Paaske

Magnus Haugland Paaske is a young chef recognized as a nominee for the Young Chef Award by 360°Eat Guide. His culinary journey began in his early teens, fueled by a passion for cooking shows and cookbooks. He gained valuable experience during his two-year apprenticeship, working under acclaimed chefs such as Bocuse d’Or bronze winner Gunnar Hvarnes, Bocuse d’Or candidate Christian Andre Pettersen, and Andreas Myhrvold. He is known for his work at restaurant Söl in Stavanger, Norway.

★Awards & Recognition

★Young Chef Award nominee by 360°Eat Guid… (2021)

Chef Timeline

early teens

Developed passion for cooking

Inspired by cooking shows and cookbooks, his interest in becoming a chef began.

Apprenticeship (2 years)

Apprenticeship under renowned chefs

Trained under Gunnar Hvarnes (Bocuse d’Or bronze winner), Christian Andre Pettersen (Bocuse d’Or candidate), and Andreas Myhrvold.

Prior to 2021

Chef at Restaurant Söl

Söl

Worked at the restaurant located in Stavanger, Norway.

2021-01-21

Nominated for Young Chef Award

Söl

Recognized as a young chef nominee by 360°Eat Guide while at Söl in Stavanger.

Insights

Key Information

Magnus Haugland Paaske is a young chef recognized as a nominee for the Young Chef Award by 360°Eat Guide. His culinary journey began in his early teens, fueled by a passion for cooking shows and cookbooks. He gained valuable experience during his two-year apprenticeship, working under acclaimed chefs such as Bocuse d’Or bronze winner Gunnar Hvarnes, Bocuse d’Or candidate Christian Andre Pettersen, and Andreas Myhrvold. He is known for his work at restaurant Söl in Stavanger, Norway.

News

In January 2021, Magnus Haugland Paaske, then working at restaurant Söl in Stavanger, was interviewed as a young chef nominee for the 360°Eat Guide's Young Chef Award.

Restaurants by chef

Söl

Additional Details

Magnus discovered his interest in cooking as a profession in his early teens. Despite finding the reality of kitchen work different from what he saw on TV, he fell in love with the atmosphere, camaraderie, and teamwork of the kitchen, striving daily to serve guests.

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