Share to Facebook Share to Twitter Share to Linkedin Sivert Lohse Øverli stands under the northern lights shortly before demonstrating a Norwegian dish to passengers on Hurtigruten's MS Trollfjord. Food is a central part of the cruise travel experience. From lavish seafood buffets and gourmet celebration dinners to quick grab-and-go options, the culinary offerings and experiences linger long in travelers' memories.
On Norway's Hurtigruten cruises , the culinary offering takes this idea further by celebrating the country’s coastal heritage through the 'Norway’s Coastal Kitchen' concept, featuring local ingredients and flavors inspired by the surrounding fjords, islands, and remote fishing villages. Sivert Lohse Øverli works as Executive Head Chef on MS Trollfjord , a refurbished coastal ferry turned cruise ship , which operates Hurtigruten’s signature voyages to Svalbard and the North Cape throughout the year. Unlike the well-known Norwegian coastal route, these signature voyages offer a more cruise-like experience with just one port of call per day and no local passengers.
A cooking demonstration on the outdoor deck of 'MS Trollfjord'. At a maximum capacity of just 500 guests, Trollfjord is relatively small by cruise ship standards. Even so, Øverli still heads up a team of 20 chefs working across three restaurants.
New To Life At Sea Despite his senior role, Øverli is relatively new to life at sea, having joined the company in the summer of 2023: “I’d only ever .
