Martina
Martina’s has learnt the foundations of her cookery in Italy. Her food philosophy is conjoined between her Italian roots and her appreciation for Nordic simplicity. Martina takes pride in showcasing humble ingredients and elevating them for fine dining. Her food reflects her personality which can be described as delicate with sharp undertones.
Notable Restaurant history
Rasmus Kofoed, Geranium Copenhagen ★★★ , Senior Sous Chef
Moreno Cedroni, Madonnina del Pescatore Senigallia ★★, Chef de Partie
Matteo Baronetto, Del Cambio Turin ★, Chef de Partie
Alessandro Breda, Gellius Treviso ★, Chef de Partie
Daniele
Daniele's formal culinary journey starts at the renowned Alleno Paris where he began as a commis chef preparing meat and garnishes. Within months Daniele was promoted to demi-sous chef and being mentored by legendary 3 star chef Yannick Alleno.
Daniele is obsessed with developing his technique but not at the expense of taste and respecting produce.
Notable Restaurant history
Yannick Alleno Le 1947, Courchevel ★★★ , Chef de Partie
Rasmus Kofoed Geranium, Copenhagen ★★★ , Sous Chef
Alleno Paris, Paris ★★★ , Chef de Partie
Jorge
Originally from Chile Jorge has a passion for Latin American cuisine. Jorge moved from his native Chile after leaving his post as an officer in the navy. Jorge came to Europe to learn Western cooking methods and techniques that eventually he can take to Argentina to open his own restaurant.
Jorge's food ideology is elevating traditional classic Latin American cuisine with modern European techniques. As well as being an elite chef Jorge also is an educated mixologist, enabling him to pair drinks to the food to elevate the dinning experience.
Notable Restaurant history
Aira Restaurang, Stockholm ★★, Chef de Partie
Etoile Restaurang, Stockholm ★ , Chef de Partie
Gastrotek Zink, Stockohlm, Chef de Partie
Louis
Louis received his culinary education in some of the finest hotels in London and prior to moving to Sweden worked in the acclaimed Histoires Restaurant in Paris. Louis is French and British by birth and has an appreciation for the great food classics.
Since moving to Stockholm he has been the head chef of Sergel Hub and Mister French.
Notable Restaurant history
Mathieu Pacaud's Histoires Restaurant, Paris ★★ , Chef de Partie
The Dorchester, London ★★★ , Commis
Corinthia hotel, London, Chef de partie
Gabriele
Gabriele has a masterful touch in Italian cuisine, he has pursued his craft in various regions of Italy and brings the true essence of Italy to Stockholm. Gabriele prepares dishes with a huge amount of passion and skill and elevates humble ingredients into exquisite dishes.
Notable Restaurant history
L'argine a Vencò, Friuli-Venezia Giulia ★, Sous chef
Torre del Sarancino, Naples ★★ , Chef de Partie
Caino, Tuscany ★★ , Commis
Aaron
Aaron has worked in various kitchens across Europe learning his craft in the UK, Belgium, Germany and Sweden with his last assignment was in Stockholm's the Pop House before focusing on a career as a private chef . Aaron now focuses on personal and private dinning services as an executive chef in Chez STHLM, serving various embassies and public figures in Stockholm.
His food ideology is bringing the best out of Swedish produce coupled with a strong foundation of French traditional fundamentals. Aaron lives in Värmdö at the heart of the Swedish archipelago where we forages for local ingredients to bring real purpose to the dishes he creates.
Notable Restaraunt history
The Pop House, Stockholm , Chef de Partie
Chef Socials