– This is in my blood

– I actually didn’t apply for this job; I was recruited, and I immediately felt a great sense of enthusiasm. I’ve been in this industry my whole life, grew up with my mum and dad running Mon Ami, and worked there myself for many years. This is in my blood, Andreas says with a smile.

He explains that growing up in the industry eventually became a kind of leadership education in itself. Serving a thousand people in Spektrum before he had even turned 20, learning how to take care of guests from morning to night – and eventually gaining a mentor who would shape his career choices well into adulthood.

– Knut Erik Pauli has taught me incredibly much about what it means to be a leader. He is a machine. The way he sees people, cares for people, and stands firm no matter what. He is a role model, and I’m bringing a lot of what I’ve learned from him into the restaurant here, Andreas says.

Time for new challenges

After many years in the same place, Andreas felt it was time to move on, face new challenges, and try something different.

– I could close my eyes and know exactly what was in every cupboard at work. And I felt that I needed something new. A new drive and new goals, the 29-year-old says.

When he received a call from Olivia Restaurants, the answer wasn’t obvious at first. But he quickly felt it: this was the opportunity he had truly been longing for. And after four months in the manager’s chair, Andreas has no doubt.

– I’ve never had such a steep learning curve before. It’s so much fun. I learn, I fail, and I do my best the next time. That’s how it should be, he says with a smile.

Wants to build Bodø’s best workplace

Olivia in Bodø is one of the city’s largest restaurants, with a capacity few others can match. The potential is enormous, Andreas believes — but it doesn’t start with the guests; it starts with the people who work there and the feeling of being a team.

– I want to build a work environment that people look forward to coming to. A place where you get a hug or a high five when you walk through the door, where you feel safe, seen, and taken care of,” the manager says.

He is convinced that strong teams create great guest experiences.

– If people are happy at work, the guests feel it. I know that’s a huge part of the success factor,” Andreas says.

Quality with no shortcuts

The food philosophy at Olivia is no coincidence either. Sixty percent of the ingredients are imported directly from Italy, and the kitchen uses no microwave oven. Even the gluten-free pizzas are made from scratch.

– I was practically shocked. Gluten-free bases usually turn rock-hard after two minutes, and it takes real skill to get them right — but here… they’re so juicy I thought it was a regular pizza base. Completely insane, Andreas says.

– And your favorite dish so far?

– The slow-cooked pork neck. It just falls apart. insanely good, the restaurant manager says.

Gigantic capacity – and new plans

Olivia is already a magnet for large groups. In the coming weeks, bookings range anywhere from 30 to 50 people—right in the middle of the regular Christmas rush.

– I think we’re the only ones who can welcome groups that big and still have room for all our other guests. It’s incredibly inspiring and fun to have that opportunity, Andreas says.

In the new year, they are considering reviving the popular pizza courses, adding private meeting-room solutions, and expanding activities aimed at businesses.

– I’m just excited,” the 29-year-old says.

A perfectionist with his feet firmly planted in Bodø

Andreas smiles as he admits he is a perfectionist.

“– Even though perfection doesn’t exist, I’m the kind of person who aims for it. If you become satisfied, development stops,” says Andreas, who grew up in Bodø and studied marketing management at BI in Trondheim for three years.

Right now, his mind is on the potential at Ramsalt — where Olivia sits between a soon-to-open sauna village, other great restaurants, and a fantastic hotel. With the sea just outside the restaurant and a summer to look forward to, with pergolas strung along the quay like pearls on a thread.

“– The potential in this restaurant is enormous. Now it’s all about building the team, structuring and further improving the quality so we can lift Olivia in Bodø to yet another new level,” Andreas concludes.