I have worked as a chef and a kitchen manager for over 22 years and have experience from different Michelin star restaurants around the world, including Guy Savoy in Paris and Trois Gros in Roanne.
I am interested in raw materials and sustainability and over the years have gathered a broad taste palette with roots in kitchens from all over the world.
During my years at the Restaurant Academy, I was the most trusted course leader and held training courses within a variety of themes. Today I lead, among other things, a corporate event at the cooking studio Aveqia in Stockholm.
I am also a trained sommelier 🍷 and love the interplay between what we serve on the plate and pour into the glass.
In addition to that, I am a novice hunter and like to combine cooking with hunting.
Sneak peek into my work:
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