Our private chefs
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
Christoffer
Christoffer Rosén is one of Sweden’s emerging culinary talents and a finalist in Årets Kock 2026. With more than seven years within the Workation Group, including as Head Chef at Hufvudsta Gård and at Restaurant Galleriet, Görvälns Slott, he brings strong experience from contemporary Swedish gastronomy.His cooking combines classical technique with a modern Scandinavian approach, defined by precision, thoughtful flavours and respect for exceptional ingredients.
Notable Restaurant Experience
Restaurant Galleriet, Görvälns Slott
Hufvudsta Gård — Head Chef
Culinary Recognition
Årets Kock 2026 — Finalist
Björn
Björn Roberton is an experienced Swedish chef with a background spanning luxury hotels and contemporary Nordic restaurants. Currently Executive Chef at Djurönäset, he previously led the kitchen at Restaurant Knut before continuing his career at Hotel Diplomat, one of Stockholm’s leading luxury hotels.
His cooking is rooted in seasonal Scandinavian produce and fire-led techniques, combining refined craftsmanship with honest, ingredient-driven flavours.
Notable Restaurant history
Djurönäset Hotell & Conference, Stockholm, Executive Chef
Restaurant Knut , Stockholm , Head Chef
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
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 Venco, Friuli-Venezia Giulia ★, Sous chef
Torre del Sarancino, Naples ★★ , Chef de Partie
Caino, Tuscany ★★ , Commis
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
