In reality, the team brought products from Norway to maintain consistency in players’ diets and provide a taste of home, its head chef, Aron Espeland, has said.
—
Lance Reynolds,
Boston Herald,
26 June 2026
His restaurant has been a proving ground for talented chefs (alums are spread across the industry including one of them now running one of America’s best pizzerias) and a beacon of sustainability in fine dining (hence Michelin bestowing the restaurant with a Green Star as well).
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