WHICH TALENT ARE YOU GOING TO WORK WITH THIS YEAR?
My interest in food started at an early age, as someone from a family who has always been passionate about food and cooking. I have always loved to eat so cooking as a profession is a way to entertain my passions for eating and being creative with food.
Background and passion:
Being a chef by profession is amazing because it allows me to entertain my passion for eating and being creative with food. My interest for cooking took off when I was just 18 and was working in one of Sweden’s best restaurants Rauhankatu and then at Fredsgatan 12. After this experience I knew that I wanted to cook for the rest of my life.
After Fredsgtan 12, I got a job at another star restaurant, Operakällaren. After working there I went to Paris to pursue an internship at a 2 star restaurant Carré des feuillantes. After Paris, I went and worked at a 3 star restaurant in Barcelona, El Raco de Can Fabes. In order to broaden my skills, I went back to work at Operakällaren as well as embracing the joy in home cooking.
I then received my dream job: to be a sous chef at the newly built Nobis hotel restaurant where I could cook Italian food! After two months and at 24 years of age I became the (2e?) chef at Nobis.
After Nobis I took a new turn in life and started working with dressage horses at the highest level of Lövsta stud farm owned by Antonia Axson Johnson. I ended up working in her kitchen too but after 8 months I missed the restaurant life so went back to Nobis and became head chef there.
After three months at Nobis I started as a chef at Melker Andersson’s restaurant Motherwell. Melker also helped me to create two cookbooks.
Soon after Motherwell the opportunity arose for me to open my own Italian restaurant. I have continued to run the restaurant for some years and now have also introduced private dinners and cooking classes.
I was a cook at the royal wedding and served many of the dinners. I was also the youngest participant ever to be featured in the Chefs Struggle on TV4 and took 3rd place in the race against some of the toughest competitors including Marcus Aujulay and Henrij Nordström.
Gourmet Magazine included a story I did on food from Puglia and have written a report for the magazine Country Life Food and Wine.
In collaboration with Note Design, I set up a pop-up restaurant ‘Sulla bocca di tutti’ for the design fair in Stockholm.