Geir Skeie

Head Chef work at Mathuset Midtåsen Solvold in Sandefjord marked an early step up the kitchen ladder for Geir Skeie. In that role, the demands were the familiar ones that shape any serious kitchen: service, standards, pace, and consistency. The title of Head Chef places him in the line of day-to-day responsibility rather than at the edge of it, where discipline is built through repetition and judgement. Today, Geir is owner of Brygga 11 and f&b, and serves as concept manager of Pink Fish (since 2018).

Those roles split between running a venue and defining a format, with seafood and accessible menu building running through both. The work sits between operations and identity: keeping a business moving while also deciding how it should read on the plate and to the guest.

As owner at Brygga 11 in Sandefjord, Geir Skeie works within a coastal setting that aligns with the town’s waterfront character. Since 2018, his role at Pink Fish in Oslo has centered on a salmon-led menu built through salads, wraps, burgers, soups, curries, and poke bowls. The structure is straightforward: one primary ingredient, presented across multiple formats, with flexibility built into the concept.

Signature dishes include salmon-focused menu at Pink Fish.