Norway, Bocuse d’Or 2009. It was on seeing Bent Stiansen on TV, winning the Bocuse d’Or in 1993, that Geir decided that his day would also come. He trained in the best Norwegian restaurants with his country’s very best chefs. As a member of the national team, he also won team victories; an experience that would serve him well when training candidates for the Bocuse d’Or, in Sri Lanka or Hungary for example. With the true competitor’s spirit, he spent 50 hours a week (on top of his daily work) training with one goal in sight: winning! He always wants to be the best in everything he does. Like so many of his compatriots, he likes nature and it certainly influences his cuisine, which “must be colorful and appetizing”. Geir is a (hyper)-active kind of guy: he skis in winter and sails in summer. And he keeps fit by working out at the gym! After an active sabbatical period, which he put to use starting up a wine import company, he is venturing out on some new culinary adventures. In Novemb