Chef Aaron Cruise
Private Chef In Stockholm
I have worked in the Pop House in central Stockholm and in various restaurants in the UK. I now teach French Cooking classes in a food studio in North Stockholm as well as doing private catering for companies and private individuals for Chez STHLM. Prior to teaching and being a private chef I opened a cafe concept in Sweden, where we served baked goods and a lunch menu. I did professional training with the food conglomerate RFG in Australia. I love French and British cuisine and try to infuse those techniques with traditional Nordic ingredients.

More about me
For me, cooking is...
A passion that keeps me awake at night planning dishes and the more I learn the less I know about the art.
I learned to cook at...
Mainly at home through continuous experimentation, have participated in courses but have learnt most from feeding friends and family.
A cooking secret...
Know the origin of each ingredient and get 10% more out of each process by caring about the ingredient to create amazing foods
My menus
Empanadas - lobster and cheese patty
Tuna Ceviche
Carne Mechade
Leche Asada
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Romanesco, caponata and seasoned panko
Pappardelle with mussels Ragù
Veil cheek poached in Nebbiolo, truffle gnocchi creamy Nebbiolo sauce
Lemon panna cotta with blackberries
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Scallop carpaccio, radish, raspberries, smoked dill emulsion with a raspberry and roasted tomato vinaigrette
Lobster in bergamot with crispy gnocchi and a brown butter sauce
Baked cod loin, potato terrine, summer peas in a wild ramsons split velouté sauce
Lemon panna cotta with red oxilas and fresh berries
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Salmon tartar served on a gyoza tostada, fermented chilli, toasted sesame seeds, avocado cream topped with fresh koriander
Green curry braised beef cheek with coconut rice, bak choy and thai basil
Matcha pannacotta with berries and mint
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Empanadas - lobster and cheese patty
Tuna Ceviche
Carne Mechade
Leche Asada
View full menu
Romanesco, caponata and seasoned panko
Pappardelle with mussels Ragù
Veil cheek poached in Nebbiolo, truffle gnocchi creamy Nebbiolo sauce
Lemon panna cotta with blackberries
View full menu
Scallop carpaccio, radish, raspberries, smoked dill emulsion with a raspberry and roasted tomato vinaigrette
Lobster in bergamot with crispy gnocchi and a brown butter sauce
Baked cod loin, potato terrine, summer peas in a wild ramsons split velouté sauce
Lemon panna cotta with red oxilas and fresh berries
View full menu
Salmon tartar served on a gyoza tostada, fermented chilli, toasted sesame seeds, avocado cream topped with fresh koriander
Green curry braised beef cheek with coconut rice, bak choy and thai basil
Matcha pannacotta with berries and mint
View full menu
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