The people behind the food

Behind the kitchen are people with extensive experience from some of the best restaurants in the country. They have worked in environments where standards are high, the pace is fast, and the details matter most. Here, they apply that experience to what truly counts: the ingredients, the craftsmanship, and the flavor. Quality at every stage, from the initial selection to the final touch. Nothing is left to chance, but nothing is made more complicated than necessary either.

The chefs at Le Sund are committed to honesty in both their cooking and their presentation. They believe in doing things right, taking the time when necessary, and letting the ingredients speak for themselves. That is how we believe good food is created.

A label with the text "We call it Terroir"
A photo of head chef Maren Høyseth Bjerkeli, a young woman with dark hair tied back in a high ponytail. She is leaning over a kitchen counter with plates ready to be served. She is smiling.

Maren Høyseth Bjerkeli

Head Chef

Maren grew up on a small farm in Isfjorden where they raised dairy cows and sheep. Even as a child, she gained valuable experience that she later brought with her into her career as a chef. She has worked for many years in Oslo as a sous chef at several well-known restaurants, including Cru, Ba53, Pjoltergeist, Schlagergården, and Hotshop. She also helped open Køl in Molde and Restaurant Winther in Oslo.

After several years in Oslo, she moved to Kvitnes in Lofoten, where she was able to combine her interests in cooking, farming, and outdoor life. Maren is also passionate about hunting, fishing, foraging, and free diving.

At Le Sund, Maren will contribute her fantastic ability to combine great flavors with local ingredients and bring out the best in the soil, food, and nature that surround her. She is also looking forward to living close to both the city and nature in Ålesund.

Photo of Assistant Chef Espen Jansen. He is grilling meat on a grill in the kitchen. He is a young man with short, light-colored hair and tattoos on his left arm.

Espen Jensen

Assistant Chef

Espen grew up in a small village in Sørfold in Northern Norway, where he was always close to nature and its forces. Growing up in Northern Norway has fueled his desire to be outdoors, to hunt or fish, to ski in rugged mountain terrain, or to free-dive in the ocean.

Espen has several years of experience as a chef and sous chef at restaurants including Roast in Bodø, Golden Chimp, and Micheals in Oslo. He has also run a food truck in Prindsens Hage and at Salt in Oslo. After several years in Oslo, Espen moved back to Northern Norway and to Kvitnes Farm, where he has worked as a sous chef.

In Ålesund and at Le Sund, Espen looks forward to sharing his experience in creating exciting flavors, combined with his deep interest in nature and local ingredients, through foraging, hunting, and fishing.

Ronny Kolvik

Concept Manager

Ronny Kolvik is a renowned chef and entrepreneur with over 20 years of experience at the top of the Norwegian culinary scene. He has served as head chef at some of Norway’s most prominent restaurants, including Palace Grill, Ylajali, and Arakataka in Oslo, and has won an Olympic gold medal with the Norwegian national culinary team.

Ronny is one of the founders and concept owners of Restauranthuset Bro, where he has established a strong reputation in the culinary world by focusing on local ingredients, coastal traditions, and seasonal menus. The restaurant serves as a gathering place in Ålesund for both locals and visitors seeking a delicious and memorable dining experience.

In addition to Le Sund, Ronny is the founder of Bryt Tapas, and he is also a co-owner and COO of Norbruk/Nor Facility—a growing company specializing in cafeteria operations, catering, and food production.

Throughout his career, Ronny has combined a passion for food, a respect for ingredients, and a strong entrepreneurial spirit—always with the goal of enhancing the dining experience and contributing to a vibrant restaurant scene in the region.