From the Boardroom to the Peaks: Meet the Hosts at Gomobu Fjellstue

Roger Blikkberget
2 hours ago
5 min read

By Kristian Aartun, Founder and Chairman of DNBN (Dutch Norwegian Business Network)

In the heart of Vaset, 1,000 meters above sea level, Thomas and Anette Wilskow have traded the corporate world for mountain air and a traditional hosting role. As the third generation to run Gomobu Fjellstue, they are balancing deep family traditions with modern innovation to attract a new generation of business travellers and families alike.

As the Chairman of DNBN, I have visited many locations across Norway, but Gomobu remains my personal favourite destination in the Norwegian mountains.

It offers a unique blend of professional facilities and raw natural beauty that is perfect for the Dutch and Norwegian business community.

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A Steep Learning Curve

The transition for the owners was significant. Thomas Wilskow previously served as the Sales Manager for Bavaria Oslo. While he didn't grow up dreaming of the mountains, he always possessed the drive to run his own enterprise. Alongside his wife Anette, he took over from his parents-in-law. Despite being new to the hotel industry, their focus on creating high-quality experiences for others has guided them from day one.

"We are working more digitally than before, but it takes time to truly learn the house and the industry before we can put our full mark on it," Thomas explains.

Honest Mountain Food: The Culinary Heart

For business travelers and tourists alike, the kitchen is the center of the Gomobu experience. The philosophy is "honest, homemade mountain food" made from scratch with solid flavours.

Signature Dish: Their pan-roasted venison, served with game sauce, seasonal vegetables, and creamed potatoes, is a favourite among visitors.
Local Produce: They prioritize local Valdres ingredients whenever available, such as rakfisk (fermented fish).
The Goal: The mission is for every guest to feel well-fed, cared for, and a little pampered.

A Paradise for Business and Leisure

Gomobu is more than just a lodge; it is a strategic hub for networking and recreation. Whether you are visiting for a corporate retreat or a family getaway, the area offers world-class activities:

Conferences: The lodge has seen a notable increase in "kurs og konferanse" (courses and conferences), making it an ideal spot for Dutch and Norwegian businesses to collaborate.
Summer: Enjoy cycling along the famous Mjølkevegen or hiking in the surrounding Valdres terrain.
Winter: Cross-country skiing trails start right at the doorstep, with easy access to alpine skiing and sledging.

Leadership and Sustainability

Thomas’s leadership style focuses on maintaining a strong internal culture and ensuring his employees thrive. The business is also environmentally certified, meeting modern sustainability standards that are increasingly important to our international partners.

The most valuable advice Thomas follows? "Do one thing properly before moving on to the next". It is this grounded, quality-focused approach that makes Gomobu such a jewel in the Valdres region.

Planning your next corporate retreat or mountain escape? Explore the possibilities and book your stay at www.gomobu.no or visit us at www.dnbn.nl to learn more about Dutch-Norwegian business opportunities.

Read the Executive Interview with Thomas Wilskow. You can download The Interview or read it below.

A Recommended Destination by the DNBN

The Dutch Norwegian Business Network (DNBN) is proud to highly recommend Gomobu Fjellstue to all our members. As the personal favourite mountain location of our Founder and Chairman, Kristian Aartun, we believe it offers a unique bridge between professional excellence and authentic Norwegian heritage.

Whether you are looking for the perfect venue to host a corporate retreat, a quiet escape to relax and recharge alone, or a welcoming environment for a memorable family vacation, Gomobu provides the ideal setting.

The Interview:

Leading Gomobu Fjellstue into a New Generation

Interviewee: Thomas Wilskow, Owner and General Manager Interviewer: Kristian Aartun, Founder and Chairman of DNBN

Roots and Personal Background

Kristian Aartun: Where were you born and raised, and what was your childhood like?

Thomas Wilskow: I was born and raised in Moss/Rygge. My childhood was defined by play, football, family, and time on the water in boats and by the sea.

KA: Was the mountain life a natural part of your upbringing, or did you have a childhood dream of running a lodge? TW: Not necessarily. While the outdoors were there, my childhood was more about the coast. I didn't have a specific dream of running a place in the mountains as a child, but I have always had a strong desire to run my own business.

KA: Who has been your greatest source of inspiration?

TW: I am most inspired by people who create good experiences for others, both in their private lives and professionally.

KA: What was your career path before you stepped into the role at Gomobu?

TW: I served as the Sales Manager for Bavaria Oslo.

The Transition to Gomobu

KA: How did your journey as the owner and manager of Gomobu begin?

TW: We are the third generation to operate Gomobu. We took over the responsibility from my parents-in-law. Even though we didn’t have extensive knowledge of the hotel industry at the start, we were determined to give it our best.

KA: What was the biggest challenge during the initial takeover?

TW: The primary challenge was simply getting to know the hotel itself—understanding the "house" and how it breathes.

KA: How has the property evolved under your leadership?

TW: We have seen a clear increase in the "kurs og konferanse" (courses and conferences) segment. We are also working much more digitally than the previous generation. However, it takes time to truly learn the industry, so we expect it will be a few years before we fully implement all our development plans.

The Vaset Experience

KA: What do Vaset and Valdres mean to you personally?

TW: It is a fantastic place for friends, family, and guests alike. The local community is incredibly welcoming and there is a strong sense of togetherness.

KA: Are there any specific local traditions or ingredients that inspire your work?

TW: Rakfisk (fermented fish) is a very exciting and traditional raw ingredient that we value.

KA: Which season do you find best at Gomobu?

TW: Every season has its charm, but I particularly love the summer when it’s warm and the winter when there is plenty of snow.

Culinary Heart and Guest Satisfaction

KA: How would you describe the culinary philosophy at Gomobu?

TW: Our kitchen serves "honest, homemade mountain food". We focus on high-quality ingredients and solid flavours, making everything from scratch. We combine classic Norwegian dishes with small, modern touches. The goal is for guests to feel full, cared for, and a little pampered.

KA: Do you have a personal favourite on the menu?

TW: Our whole-roasted venison served with game sauce, seasonal vegetables, and cream-gratin potatoes is a signature favourite.

KA: What do guests value most when they visit you?

TW: They consistently point to the quality of the food, the beautiful area, and our prime location.

Leadership and Future Vision

KA: What is the most important lesson you’ve learned about running your own business?

TW: Structure, systems, and the quality of your employees are the most vital components. My philosophy is to maintain a good culture where we take care of each other and to always just "be yourself".

KA: What is your vision for Gomobu five years from now?

TW: I hope that by then, we will have truly put our own personal mark on the place.

KA: What is the best piece of advice you have ever received?

TW: "Do one thing properly before you move on to the next".

KA: Finally, what do you hope your guests take away from their stay?

TW: I hope they leave with a great experience, a desire to return, and stories to share with others.