Our private chefs
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.
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
Pontus
Pontus is one of Sweden's most promising culinary talents and has made a strong impression in the prestigious Bocuse d'Or Sweden competition, where he reached the Swedish final in 2025 and took an honorable third place. With successful qualifications for the Chef of the Year qualifiers in 2023, 2024 and 2025 - where he reached the semi-finals - he has also won respect and recognition from Sweden's absolute culinary elite. Through his passion and innovative thinking, Pontus is a driving force in the development of Swedish cuisine - and an ambassador who puts Swedish gastronomy on the world map.
Notable Restaurant history
The Sheraton, Stockholm, Executive Chef
Nordic Light Hotel, Stockholm. Executive Chef
Sabis, Executive Chef
Chef Socials
