Fredrik Hald, Head of Product Development at Lerøy, is a man with a burning passion for seafood. He has worked for Lerøy since 1995, and is now one of the driving forces behind the company’s product and recipe development.
Combining his experience from working in Michelin restaurants and alongside master chefs such as Eyvind Hellstrøm with a deep respect for the ingredients, he has dedicated his life to developing top-quality tastes and products.
From Michelin to Lerøy
Fredrik started his career at some of the world’s most prestigious restaurants, including Bagatelle in Oslo, where the high tempo and uncompromising quality were part of the job.
“I learnt to work at a high level, where an understanding of and respect for the ingredients are essential to create something great,” he says.
His years in the Michelin world not only shaped him as a chef but taught him to cope with pressure and deliver to a high standard, every single day. Yet there was something else driving him on: the desire to develop products that could be enjoyed far more widely.
Lerøy offered the perfect challenge, allowing him to use his gastronomic expertise to explore how seafood could be made accessible to more people.
“At Lerøy I’ve been able to work with some of the best in the seafood industry. I’ve travelled around the world to learn and develop as a chef, while staying in close contact with the factories to understand how we can deliver the best products,” he says.
Food as a universal language
Fredrik has seen it time and again: wherever in the world he has been, food serves as a common language. It brings people together, across cultures, languages and backgrounds.
“When we gather around a table, our differences disappear. The food unites us,” he says.
In other words, food – for Fredrik – is about more than just taste and technology; it’s a powerful tool for fellowship. He has a strong belief in equality, inclusion and humanity, and sees how food can shape meeting places and build bridges between people.
“Whoever we are and wherever we come from, we can find fellowship in the tastes, the aromas and the stories behind a meal,” he says.
Childhood fascination with the sea
Fredrik’s fascination with the importance of food started early. He began cooking for his family when he was just six years old. He grew up in a home where mealtimes were rallying points that brought everyone together. His passion for seafood and the riches of the sea developed quickly through experiences on and by the fjord, fishing trips with the family and the time he spent collecting bivalves at low tide.
“For me it was magical to see how the riches of the sea could be transformed into something fantastic,” he explains.
Pure ingredients as a food philosophy
For Lerøy’s chef, food is essentially about respect for the ingredient. He takes inspiration from the French school but incorporates techniques from Japan and other food cultures.
“The ingredients must be allowed to speak for themselves. I want to create pure products that showcase the seafood, with a good balance of tastes,” he explains.
His vision is clear: People should eat better and more sustainably.
“Having access to such fantastic ingredients in Norway is a privilege, and a unique opportunity that we must safeguard.”