Chef Ann Salvaciòn
Chef At Home In Stockholm
I wouldn’t call myself a professional yet but I am a chef with a 5 years experience under my baggage. I am very passionate when it comes to cooking. For me, I consider being a chef a lifelong journey.
I studied Culinary Arts, chef’s training in Stockholm Sweden. I had the opportunity to work for one of Jamie Oliver’s franchise restaurant and Isaac Miller’s Maven in San Francisco. Those are experiences that will remain in my heart.
More about me
For me, cooking is...
Life and everything that revolves around it.
I learned to cook at...
From my dad and basically it’s In my blood. I just didn’t find the passion earlier. And the chefs that thought me everytime I landed a job.
A cooking secret...
Never taking anything for granted.
My menus
Flamiche - a puff pastry crust filled with cream, cheese and vegetables. It resembles a quiche
Ratatouille
Soupe à l'oignon - the traditional onion soup with a twist
Fish en Papillote
Steak au poivre
Chocolate soufflé
Creme brulee
Pineapple and Mango entremet
Frambois & calamansi sorbet
View full menu
Marinated olives and Caprese
Truffle Pasta or Prawn Linguine
Char grilled meat or fish
Tiramisu
View full menu
Lumpia croustade/tartlet - filled with lightly seared beef tartare, finely-chopped carrots, cabbage, shiitake & woodear mushroom, sweet&sour gel and yuzu caviar
Carpaccio - served with crudite, roasted mushroom, parmesan and creamy parsnip dressing. Addition - pine nuts or walnuts
Cod, Scallops & Mango kinilaw (aka ceviche) - marinated with vinegar, lemon/limebor calamansi, mango, fish sauce, pickled red shallots and ginger. Served in mini taco shells
Prawn carpaccio with grilled lemon & peach balm, pickled daikon & mustard seed and avocado kräm
Seared tuna with roasted sesame & burnt miso espuma, diced green apple & yellow beet sallad, fried chevril, herb oil and grated cured egg yolk
Okoy Terrine - semi-fry prawns, carrots & sweet potatoes, pickled red shallots, vinegar gel, dried-prawn batter tuille and garnish
Rice paper pillows filled with soy/chili/yuzu - marinated fresh salmon, miso&kosho kräm, topped with katsubushi, chives and smokey glaze pearls
Chicken Bicol Express - grilled chicken filé, brown coconut sauce infused with garlic, fermented shrimp paste, vinegar, some sugar & fish sauce and pepper. Green chilis and string beans for toppings and served with nori rice
Turbot, Tuna or Salmon mosaic - glazed with yuzu, miso & some rub, grilled garlic-roasted nori, caviar and brown butter beurre blanc foam. Some garnish
Duck breast, Lamb racks or Steak (ribeye/sirloin) confit with redwine reduction & shio-koji sauce, spring greens, served with potato fondant/terrine or a nice purée
Salmon Sinigang - seared salmon with lightly-steamed veggies (aubergine, raddish/daikon, tomtoes, spinach & bok choi). Separate consommé (clear broth) in mini creamer pitcher
VEG - Grilled sweet potato or butternut squash purée, roasted cabbage with soy & honey glaze, pan roasted pumpkin seeds and seared king oyster mushrooms. Garnish and yuzu/chili essence
Ube (purple yam) mousse with cheese sponge cake, jackfruit chantilly and dark chocolate marble glaze
Crema de Fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin
Pineapple and Mango entremet
Dark chocolate mouse in a orange flavor sponge cake with cacao dust and raspberry crystals
Cheese cake bavarois with raspberry coulis and ube glaze
Mint, Dark chocolate sorbet infused with calamnsi. Or strawberry-calamansi sorbet
View full menu
Fried lumpia (springrolls) with beef, veggies and mushroom. Vegetarian option - veggies and vermicceli noodles
Fresh lumpia (springroll) with veggies served with a sweet/savory suace and garlic oil. Addition: fine chopped peanuts and fresh garlic
Pork sisig. Basically a Filippino crunchy porkbelly dish chopped and mix together with savory ingredients, onion, chili, liver, citrus and egg. Best serve sizzling and with a cold beer
Filippino style Spaghetti - spaghetti with tomato sauce that is sweeter than the usual bolognese sauce, minced meat, red sausage, cheese and some herb pangrattato
Traditional Filippino Adobo (either with or without soysauce). Pork, chicken or both marinated in vinegar, soy sauce, garlic, salt and pepper. Then cook alltogether and served with garlic or regular rice
Chop Suey - Filippino vegetable semi-dry stew with tofu and quail eggs
Beef with broccoli. Stew of beef with broccoli, mushroom, garlic, oyster sauce gravy. Served with rice
Salmon File - ovenbaked whole salmon filé with cherry tomatoes, citrus, butter and thymes
Crema de Fruta - graham or digestive based layered cake with cream similar to sabayon, fruits and gelatin
Ube (purple taro) bavarois with chocolate glaze and parmesan granita/snow
Apple and rhubarb pie/crumble with vanilla sauce
Mint, Dark chocolate sorbet infused with calamnsi
View full menu
Flamiche - a puff pastry crust filled with cream, cheese and vegetables. It resembles a quiche
Ratatouille
Soupe à l'oignon - the traditional onion soup with a twist
Fish en Papillote
Steak au poivre
Chocolate soufflé
Creme brulee
Pineapple and Mango entremet
Frambois & calamansi sorbet
View full menu
Marinated olives and Caprese
Truffle Pasta or Prawn Linguine
Char grilled meat or fish
Tiramisu
View full menu
Lumpia croustade/tartlet - filled with lightly seared beef tartare, finely-chopped carrots, cabbage, shiitake & woodear mushroom, sweet&sour gel and yuzu caviar
Carpaccio - served with crudite, roasted mushroom, parmesan and creamy parsnip dressing. Addition - pine nuts or walnuts
Cod, Scallops & Mango kinilaw (aka ceviche) - marinated with vinegar, lemon/limebor calamansi, mango, fish sauce, pickled red shallots and ginger. Served in mini taco shells
Prawn carpaccio with grilled lemon & peach balm, pickled daikon & mustard seed and avocado kräm
Seared tuna with roasted sesame & burnt miso espuma, diced green apple & yellow beet sallad, fried chevril, herb oil and grated cured egg yolk
Okoy Terrine - semi-fry prawns, carrots & sweet potatoes, pickled red shallots, vinegar gel, dried-prawn batter tuille and garnish
Rice paper pillows filled with soy/chili/yuzu - marinated fresh salmon, miso&kosho kräm, topped with katsubushi, chives and smokey glaze pearls
Chicken Bicol Express - grilled chicken filé, brown coconut sauce infused with garlic, fermented shrimp paste, vinegar, some sugar & fish sauce and pepper. Green chilis and string beans for toppings and served with nori rice
Turbot, Tuna or Salmon mosaic - glazed with yuzu, miso & some rub, grilled garlic-roasted nori, caviar and brown butter beurre blanc foam. Some garnish
Duck breast, Lamb racks or Steak (ribeye/sirloin) confit with redwine reduction & shio-koji sauce, spring greens, served with potato fondant/terrine or a nice purée
Salmon Sinigang - seared salmon with lightly-steamed veggies (aubergine, raddish/daikon, tomtoes, spinach & bok choi). Separate consommé (clear broth) in mini creamer pitcher
VEG - Grilled sweet potato or butternut squash purée, roasted cabbage with soy & honey glaze, pan roasted pumpkin seeds and seared king oyster mushrooms. Garnish and yuzu/chili essence
Ube (purple yam) mousse with cheese sponge cake, jackfruit chantilly and dark chocolate marble glaze
Crema de Fruta - graham based layered cake with cream similar to sabayon, fruits and gelatin
Pineapple and Mango entremet
Dark chocolate mouse in a orange flavor sponge cake with cacao dust and raspberry crystals
Cheese cake bavarois with raspberry coulis and ube glaze
Mint, Dark chocolate sorbet infused with calamnsi. Or strawberry-calamansi sorbet
View full menu
Fried lumpia (springrolls) with beef, veggies and mushroom. Vegetarian option - veggies and vermicceli noodles
Fresh lumpia (springroll) with veggies served with a sweet/savory suace and garlic oil. Addition: fine chopped peanuts and fresh garlic
Pork sisig. Basically a Filippino crunchy porkbelly dish chopped and mix together with savory ingredients, onion, chili, liver, citrus and egg. Best serve sizzling and with a cold beer
Filippino style Spaghetti - spaghetti with tomato sauce that is sweeter than the usual bolognese sauce, minced meat, red sausage, cheese and some herb pangrattato
Traditional Filippino Adobo (either with or without soysauce). Pork, chicken or both marinated in vinegar, soy sauce, garlic, salt and pepper. Then cook alltogether and served with garlic or regular rice
Chop Suey - Filippino vegetable semi-dry stew with tofu and quail eggs
Beef with broccoli. Stew of beef with broccoli, mushroom, garlic, oyster sauce gravy. Served with rice
Salmon File - ovenbaked whole salmon filé with cherry tomatoes, citrus, butter and thymes
Crema de Fruta - graham or digestive based layered cake with cream similar to sabayon, fruits and gelatin
Ube (purple taro) bavarois with chocolate glaze and parmesan granita/snow
Apple and rhubarb pie/crumble with vanilla sauce
Mint, Dark chocolate sorbet infused with calamnsi
View full menu
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