Profile

Erling Bagno was 15 when he started his apprenticeship in the Grand Hotel in Oslo, Norway, worked on big cruise liners and whaling ships. He cooked in England for royalty in the Forties and for the Norwegian King prior to migrating to Australia in 1960. He was employed at the Windsor Hotel and after a short stint moved to the Southern Cross Hotel, then the then number one hotel in town. He retired a couple of times and bounced back within the food industry and married his wife in 1979.