With 20 years of experience in the culinary world, I am a seasoned Swedish chef with a distinguished background that includes Michelin-starred experience in Stockholm. I hold a culinary arts degree from Sweden, which has deeply influenced my approach to cooking. My passion for foraging and delivering exceptional service complements my focus on providing unique seasonal dining experiences. Inspired by Scandinavian cuisine and culture, I strive to create memorable moments that celebrate local ingredients.

For me, cooking is...

An honor, in serving people and the ingredients.

I learned to cook at...

The prestigious Nykoping Hotel and Restaurant school in Sweden, with my foundation I later was mentored under the Swedish culinary team.

A cooking secret...

By respecting the quality of fresh, seasonal produce and crafting every meal with care, I aim to create an authentic, heartfelt experience.

My menus

Classical preparations with new flavours

STARTER

All inclusive

House sourdough baguette: Black garlic butter, pineapple and tea preserve

Grilled romaine, truffle vinaigrette, salted dry aged black angus tenderloin and parmesan crisp

FIRST COURSE

All inclusive

Hamachi pizza, pickled watermelon rind, crispy onions, micro greens

MAIN COURSE

All inclusive

Chicken balloutine, cognac and mushroom au poivre, potato purée

DESSERT

All inclusive

NY style cheesecake, huckleberry coulis, fresh blueberries

Summer vibes

STARTER

All inclusive

Cucumber, tomato, red onion, feta cheese and mint salad

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Prime rib, bearnaise sauce, potato fondant, haricoverts

DESSERT

All inclusive

Elderflower cake, chantilly crème, raspberry purée

Introduction to Swedish cuisine

STARTER

All inclusive

House sourdough baguette: Black garlic butter, pineapple and tea preserve

FIRST COURSE

All inclusive

Blueberry cured salmon and lemon whipped crème fraiche, rye tuile and dehydrated pickles

MAIN COURSE

Choose 1 dish

24hr smoked parsley root, celery root purée, fried carrot rings, pickled berries, chives

Bison chuck: Sous vide bison, red pepper and sweet potato hash, root beer gastrique, chervil pesto, fried capers

Morel and venison vol au vent: Puff pastry, elk filet, morel mushrooms, cream, parmesan, parsley oil

DESSERT

All inclusive

Peaches and cream bread pudding: Croissants, preserved peaches, peach pearls, chantilly crème, vanilla cream syrup

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Chef John's reviews

4.83

•

2 services

John was super professional and made all the dinners on time. Very tasty too! Also had to made extra dishes because of allergies but he did this with ease! I would hire him again.