Skift Take
Bang respects but rejects today's celebrated chef culture, however, his commitment to the essentials and transparency around his decisions have (rightly) exalted him and Maaemo to the role models they are today.
Esben Holmboe Bang is in an enviable position.
Bang was one of the youngest chefs to receive two Michelin stars back in 2012 when he first opened Oslo, Norway restaurant Maaemo and was just awarded three-star recognition for the second year in a row.
Uninterested in expanding the restaurant from its current eight tables, or recreating similar concepts in other locations, Bang is instead focused on how to make Maaemo not only one of the premier dining institutions of today — but also one of the best places to work.
Bang recently sparked a conversation in the culinary world about work-life balance when he limited his restaurant staff's working week of staff to just three days, totaling 40 to 50 hours, each week. His commitment to team culture expands beyond working hours and, in a recent conversation with Skift Table, shared that the initiatives he’s most excited for in 2018 revolve around team vitality.
[caption id="attachment_2211" align="aligncenter" width="600"] Photo by Tuukka Koski[/caption]
Bang’s commitment to his team is rivaled only by his dedication to the quality of produce that he puts on diners’ plates. He speaks about the superiority of biodynamic produce, whose production is more unprocessed than its organic counterparts and involves lunar cycles in its cultivation, as well as the joys of foraged food. Both play important roles in Maaemo’s cuisine and its connection to the Norwegian landscape.
Last month, Chef Esben Holmboe Bang sat down with Skift Table on a cold afternoon in Oslo where he talked about principles and how he strives for the highest possible quality for his team, his diners, and himself. Honest and affable, Bang's ins
