From the Swedish Culinary Team to Hobo Oslo
From Michelin-starred restaurants and the Swedish Culinary Team to a brand-new
chapter in Norway’s capital. As Culinary Director at Hobo Oslo, Sebastian Pettersson is the creative mind behind everything from the seasonal breakfast trays to the restaurant concepts and bars that give our design hotel its unique identity.
After helping develop Hobo in both Stockholm and Helsinki, Sebastian moved to Oslo to help build a boutique hotel in the city centre that combines sustainability, creativity, and playfulness. We sat down with him to talk about his journey, his vision, and what he loves most about Oslo.
Why did you decide to move to Oslo?
I’m originally from Gothenburg, but spent many years in Stockholm. When Hobo started planning its opening in Oslo, it felt natural to relocate here and be part of the project from the outset. I helped design the kitchen, build the team, and create the menus and beverage concepts. Oslo is the perfect size – more personal than Stockholm, yet growing fast with
exciting new restaurants, bars, and attractions. For anyone wondering what to do in Oslo, the city offers more than enough inspiration every day.
Tell us a little about your background.
I worked at Michelin-starred restaurants like Operakällaren and Oaxen Krog, and spent over ten years as a pastry chef with the Swedish Culinary Team – first as a junior, then as a senior, and finally as a coach. That gave me an incredible technical foundation and a love for precision. During that time, I also worked with Strawberry Hotels and with Hobo Stockholm and Helsinki. Now, Hobo Oslo is my main focus.
What is your vision for Hobo Oslo?
Hobo is meant to be a rebellious hotel – a challenger that dares to do things differently. We offer four distinct food and beverage concepts as well as a flexible hotel event space. My goal is that guests can spend an entire weekend here without ever feeling bored. Take breakfast, for example. Instead of a huge buffet, we serve seasonal trays with Norwegian produce – simple, sustainable, and much more personal. Twists like this are what set us apart from many other hotels in Oslo.
What kind of food do you enjoy most yourself?
I’m a pasta person – nothing beats a classic cacio e pepe with butter, cheese, and black
pepper. I also eat a lot of vegetables and vegetarian dishes, both at home and at work. At Hobo, vegetables always take centre stage. We’re not fully vegetarian, but we want to highlight the best seasonal produce. It’s more sustainable and also more exciting for the palate.
What do you want people to take away after dining at Hobo?
I want guests to be pleasantly surprised. We serve food that feels familiar but always with a twist. I it feels comfortable, but also inspired. Above all, I hope people feel the honesty in what we do – that the ingredients are Norwegian, seasonal, and treated with respect. To me, that’s what defines the best food in Oslo.
How important is atmosphere in a restaurant experience?
It’s essential. From lighting and interior design to the sound level, everything shapes how you feel when you eat. At Hobo Oslo, the interiors were designed by Berlin-based Studio Aisslinger. The result is colourful, youthful, and vibrant, making us stand out, giving the property its own creative DNA. For many travellers searching for the best boutique hotel in Oslo, this is what makes Hobo different.
Do you have any favourite places in Oslo so far?
I like Arakataka for its distinctive cooking, and Madonna in Bjørvika, run by two Swedish friends, is another favourite. On Sundays, I love going to Jimmy's for schnitzel – it feels a bit like home. Otherwise, I’ve spent much of the summer exploring the city on foot, discovering
local produce like spruce tips and rose hips that I later use in the kitchen. For anyone on a vacation in Norway, exploring Oslo this way is one of the best things to do.
Do you have a travel hack to share?
Talk to the locals! Sit at a neighbourhood bar or small eatery and chat with the bartender or staff. The best tips about where to eat in Oslo or which attractions to see rarely come from guidebooks; they come from people who actually live here.
Can you share a simple recipe?
Of course. Here are two of my favourite vinegars – simple to make and versatile in all kinds of cooking.
Sebastian's Rose Hip Vinegar
- Find a local bush of rose hips – make sure they’re real rose hips, as every variety taste different.
- Pick as many as you like and place them in a jar.
- Heat white vinegar to around 80°C and pour it over the rose hips. Let it sit for as long as you can – the flavour develops over time. It’s perfect for light salad dressings, vegetables, or fresh dishes.
Sebastian's Elderflower Vinegar
Made the same way as rose hip vinegar, but make sure to use more elderflower than you think. Place the full stems and flowers in the jar. The result is a vinegar that lifts a classic beurre blanc to another level. Great with fish or vegetable-based dishes.