A life behind the bar.

I — Background

I have been behind the bar since 2013. It started in New York, where the city's drink culture shaped how I think about flavour and atmosphere. I now live and work in Oslo, and these twelve years feel less like a career than a calling.

Today I am Head Distiller at Oslo Distillery, and previously distilled at Himkok: two places that represent Norwegian craft at an international level. As a bar trainer with the Diageo Bar Academy Norway, I have worked with bartenders across the country, and my background in chemistry and psychology gives me a different lens on the craft: drinks are an interplay of scientific precision and human experience.

On the competition floor, I placed 3rd at Bartender of the Year (NM i Bar) in 2022, then won the title in 2023, Norgesmester. The same year I won the Norgesmesterskap i Akevittcocktail. In 2024 I placed 3rd at the Giffard West Cup Norway and qualified for Round 2 of the Angostura Global Cocktail Challenge Northern Europe Regional Final. For me, competition is not about trophies; it is about the discipline that makes everything else sharper.

Spill was built because I needed a better system for my own bookings and recipes. It grew into something more: a platform for delivering craft bar service to weddings and events in Oslo, and the foundation for The Craft, a training programme I have built for bartenders who want to compete at the highest level.