Some places have a certain atmosphere the moment you walk in. That was my first feeling at GamlaV\u00e6rket \u2014 the historic hotel and restaurant in Sandnes city centre. The old brick walls, the history in the building, the mix of warmth and character \u2014 it felt like the kind of place where food should have a story too. <\/p>\n\n
I started working here in February as head chef, and it already feels like a place that encourages creativity. There is a balance between tradition and new ideas that I really appreciate. <\/p>\n\n
My journey into cooking started long before restaurants or professional kitchens. Growing up in Latvia, food was always connected to family, gatherings, and creating something by hand. The sourdough starter that has been part of my family for generations came with me to Norway \u2014 baked into every loaf is the story of the village where I spent my summers with my grandparents. I have always enjoyed hosting, and I still do, not only at work but at home as well. Food can make any gathering feel more meaningful, bring people together, and that is what drives me. <\/p>\n\n
Over the past sixteen years, I have worked in many different parts of the restaurant world: busy brunch services, weddings, large banquets, \u00e0 la carte restaurants, street food projects, and menu development. Every kitchen teaches something different. Some teach speed, some patience, and some teach how important teamwork really is. <\/p>\n\n
What I enjoy most today is creating food that feels thoughtful but relaxed. Seasonal ingredients from Rogaland, comforting flavours, and small details that guests remember afterwards. We are lucky to work with some exceptional local producers \u2014 tomatoes from Hanasand G\u00e5rd on Rennes\u00f8y, cheese from Ystepikene, and sausages from Gamletun G\u00e5rd in Sandnes. When you know who made the food and where it comes from, it simply tastes better. I especially enjoy working on desserts and plant-based dishes \u2014 areas where there is always room to experiment and surprise people a little. <\/p>\n\n
Moving to Norway was not something that happened spontaneously. I was lucky to find a welcoming place in Sola, working with weddings at Solastranden G\u00e5rd. But eventually it felt like time for a new challenge, and that is how I found my way to GamlaV\u00e6rket in Sandnes. <\/p>\n\n
GamlaV\u00e6rket has so much history \u2014 established in 1783 as Rogaland’s first industrial factory. I am very happy to become part of the Sandnes community and do my best to create a great experience for both locals and visitors. In a historic hotel, hospitality is everything \u2014 especially at GamlaV\u00e6rket, where we can tell the story of Sandnes through both the building and the food we serve. <\/p>\n\n
At GamlaV\u00e6rket, I\u2019ve found a kitchen where my passion for food feels right at home. Working with local ingredients from Rogaland, surrounded by a building rich in history, makes the process even more inspiring. I feel a deep sense of responsibility being part of such an important and storied place. <\/p>\n\n
One of the things I value most at GamlaV\u00e6rket is the opportunity to cook for life’s most important moments. Christenings, confirmations, anniversaries, milestone birthdays \u2014 all those occasions when people gather around a table and want the food to mean something. We have beautiful event spaces in historic surroundings, from the intimate Gjestestuen to the grand Gildesalen, and I love the challenge of creating menus that suit each occasion perfectly. There is something special about cooking for an anniversary where people look back on a life well lived, or a confirmation celebrating a new chapter. Food is never just food \u2014 it becomes part of the memory. <\/p>\n\n
If you visit us for weekend brunch, dinner at our restaurant in Sandnes, or just coffee and dessert at Emanuels Plass Kaf\u00e9 in Langgata, I hope you feel a little of that atmosphere too \u2014 not only through the food, but through the experience of the place itself.<\/p>\n\n
– Lauma Berzina, head chef at GamlaV\u00e6rket<\/em><\/p>\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Meet the Head Chef: How a Latvian Girl Ended Up Cooking in a Norwegian Brick Factory<\/p>\n","protected":false},"author":5,"featured_media":1426,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-1470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-people-behind-it-all"],"acf":[],"_links":{"self":[{"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/posts\/1470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/comments?post=1470"}],"version-history":[{"count":0,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/posts\/1470\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/media\/1426"}],"wp:attachment":[{"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/media?parent=1470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/categories?post=1470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gamlavaerket.no\/en\/wp-json\/wp\/v2\/tags?post=1470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}