Ola Klepp

As he tells it, Klepp began his training as a chef at a time in Norwegian gastronomy when the focus was on competitive cooking. It wasn't until he left Norway in 2013 to work in Belgium that he discovered a movement of chefs concerned about the environment, waste and the footprint of their kitchens and restaurants.

After a few years in Europe, he returned to his hometown of Stavanger as chef de cuisine, running the day-to-day operations of Stavanger's first Michelin-starred restaurant, RE-NAA.

Together with his wife Elisabeth (head waiter), they had always wanted to open their own restaurant in the Rogaland region, but it had to be in line with their philosophy of working locally, using certified organic products, minimising waste and being as sustainable as possible. This dream came true when K2 opened in 2020, where almost everything they use is produced in Rogaland, and everything from outside Norway must be certified organic.