Daniel Guirola Paganini

Listen up guys… T3 in 2x meat and fish, no allergies, having start drinks…. Ja Takk!

My happy-place🙏🏻 #aeskdinning #aeskexperience

Safe-Space 💭

In February I closed a big chapter in my career. I came to K2 almost 2 1/2 years ago with a mind full of ideas and a vision of a sustainable system. Along the way I had the pleasure of working with some amazing people that thought me a lot and pushed me to be more creative and become better at what I love. The exchange of ideas and the way we worked together to find solutions is something I have never experienced before. I discovered the endless possibilities that fermentation makes available if applied to a sustainable ecosystem in the kitchen. I’ve never been so intrigued by waste in my life and I became obsessed with finding new ways to reduce that waste or turn it into something new, interesting and most important delicious. I also discovered so many ingredients and products that I had never worked with before. Cutting down my first halibut, my first taste of a raw, fresh scallop, butchering a pig with the whole team or learning how to butcher my first lamb/deer are memories I won’t forget. I leave K2 still with a mind full of ideas and with an even more clearer vision of how I want to work moving forward in my career. I’m proud of having been part of this amazing team! Thanks for letting me evolve and for all the fun I had along the way! @restaurantk2.no

Took me a couple of days to digest the weekend at MAD7. Truly encouraging too meet so many likeminded people who are all working towards the same goal. I had inspiring and fun conversations with people I admire and that have shaped the way I think about food and the future. Looking forward to the next one @themadfeed 🤘🏼

It’s been already one full year in Norway for me and I can not believe how much my life has changed. I would have never thought that so much can happen in only one year. I’ve had the pleasure to experience this beautiful country and I’m happy to call it my home now. I have met incredible people along the way that have become an essential part of my life now. There has been so many great moments and new experiences that’s hard to count them. I’m excited for whatever will happen this year and one thing is for sure: I’m not leaving anytime soon 🤩🇳🇴

Spring time in Stavanger

In the last months I have been fortunate enough to work with some amazing products @restaurantk2.no and learn new skills the same time. It’s beautiful to see what Rogaland has to offer and I am looking forward to experiencing and experimenting more with the products and flavors of this area in the future. 1. Beautiful Norwegian scallop 2. Roe from the same scallop 3. Söl / Dulce from the shores of Stavanger 4. Pork from Klostergarden 5. Norwegian corn, dried to preserve it 6. Halibut from the waters around Stavanger 7. Fresh juniper from Vassøy

Koji has been the key to unlocking new possibilities to use our scraps and so closing the loop of our food waste even more. This is our first batch of “K2oji” ferments and we are super excited to see how they turn out in a couple of months! There is still a lot more to learn and to discover as we are still just scratching the surface of what’s possible with food-scraps. ♻️💭

50 shades of kombucha and all made from “scraps”. This is one of many ways to turn what most would consider as waste into interesting products for our dishes and cocktails at @restaurantk2.no

Starting my next chapter as the new sous chef at @restaurantk2.no has been one of the best decisions I have made. Love the philosophy, the team and the mission and as you can see by the size of my smile I am extremely happy to be a part of this. 😁 It’s incredible how much one trip to Copenhagen can change your life haha One month done, many more to come 🤘🏼 📸 by Anna Torst Saatvedt

June 2023 - MAD Academy - Copenhagen I don’t know where to start…. A week packed with deep knowledge, inspiration, meeting new and amazing people, rethinking the way I want to move forward as a chef and also great food and wine😉 I could have never imagined what was about to come and I was overwhelmed by the extend that @themadfeed went to to teach us about our impact on the environment and making us aware of what we can change and do to build sustainable businesses. Showing us examples on how it could be done, like Douglas McMaster and Matt Orlando. And at the same time giving us the tools to implement all the knowledge we gained. MAD is all about a deep passion for food but also about a deep passion for sustainability and making a good impact on our communities and the environment we live in. A big family of people that is mad about food but also mad about the state of the food industry and the negative impact it has on the environment currently. Great full to be part of this movement and part of the MAD Family. This is just the beginning….