"There are lots skilled chefs and waiters out there with both a great idea and the talent to run their own restaurant. But it’s expensive and for many it’s the price tag that stops them from pursuing their dream," says Johan Love Laursen.
He is Food & Beverage Director at Thon Hotels and the man behind a new project in which restaurateurs can apply to run their own restaurant in the newly renovated Thon Hotel Vika Atrium. The project will be a bit like a pop-up restaurant in which different culinary talents can launch their own concept for 18 months at a time.
"We had a restaurant space we wanted to fill, while at the same time were looking for new ways to recruit skilled people. By allowing talented chefs and service staff to give it a try, we are in touch with people who might never have worked for us otherwise," says Laursen.
"It’s a win-win situation!"
Skilled support
The project is also about taking greater responsibility for the development of the restaurant industry.
"As one of the largest companies specialising in hotels and restaurants in Oslo and Norway, we want to help shape future food and drink experiences. If we succeed, not only we will be helping to develop the sector, but also making Oslo a more diverse and exciting culinary destination," says Laursen.
Once the project is rolled out, Thon Hotels covers the salaries of employees, premises, ingredients and other operating costs, while providing the necessary marketing and administrative support.
The restaurateur, on the other hand, has complete freedom to develop their own concept and is responsible for managing daily operations.
"They need to create a full-fledged restaurant with servers, a restaurant manager, sommelier and kitchen staff. The idea is that they are running their own restaurant - but without the financial risk," explains Laursen.
A taste of Africa
First out is chef Romeo Johnny, who has experience as a chef, sous chef and assistant chef at several respectable Oslo restaurants.
"I have long dreamed of opening my own restaurant. I think it's a dream many chefs have," says Johnny, who originally comes from Liberia.
He is extremely grateful for the opportunity at Thon.
"I’ve always believed in my idea, but it was a lack of starting capital that has always stopped me. When I saw this opportunity, I knew I had to apply," he says.
Not only am I pleased that they believe in my concept, but it’s also great to know that you have the support of good people. Romeo Johnny
The restaurant, which opened in September, is named Fifty Four and is named after the number of countries in Africa. The menu features modern African cuisine, inspired by food traditions from across the continent, with some Caribbean touches.
Johnny believes Oslo is ready for a new addition to the food scene.
"In cities like London, Amsterdam, Berlin and Paris, modern African restaurants have become very popular. Several African chefs have also been awarded Michelin stars and helped to gain international recognition for African cuisine. It’s a great inspiration for me," he says.
According to Laursen, there was a very good reason why Johnny was selected from a pool of around 50 applicants.
"He had that little something extra and a clearly communicated goal." To him, it’s not just about food, but also about culture and presenting something that is largely lacking in the Norwegian food scene today.
"We wanted something that stood out, which is exactly what Johnny's concept does."
African flavours fuse with Nordic and French cuisine
Fifty Four combines African culinary traditions with modern Nordic and French cuisine. The result is an exciting menu of carefully selected ingredients, elegant presentations and flavours inspired by several regions of the African continent.
Limited-time restaurant experience
Fifty Four is open at Thon Hotel Vika Atrium for a limited time only. Don't miss out on a unique culinary experience that combines African flavours with Nordic and French cuisine.
New talent wanted
After 18 months, the space will be available for a new concept at Thon Hotel Vika Atrium – no matter how successful the Fifty Four turns out to be.
“Of course, we hope that the restaurant will be a success and that Johnny will want to take his concept to another location, preferably within Thon,” says the F&B Director.
"But it's also important for us to give more people an opportunity. There are lots of talented individuals out there –
which is what this idea is all about. When you visit Vika, you'll be able to enjoy a new restaurant experience every year and a half," promises the director.
Laursen hopes that more chefs and servers will be inspired to apply when the next slot opens up.
"We're always open to new and exciting concepts. It’s a great way for us to try out trends, learn about what people actually want and strengthen Thon Hotel’s overall food and drink expertise," Laursen explains.
For chef Romeo Johnny, the main goal is for guests to enjoy the concept.
"I look forward to giving people a real taste of Africa!"