Calm and discreet with solid skills and experience working for HNW principals, exclusive private functions, and at private estates for VIP’s, shooting parties, high-end weddings, birthdays etc.
Very adaptable with a very good understanding of dietary requirements, different types of cuisine and personal requests.
High attention to detail. Takes pride in providing excellent services and finds joy in the daily routine. But most importantly, enjoys cooking and serving people
SKILLS
French cuisine
Modern Scandinavian cuisine
Italian cuisine
Japanese cuisine (Including sushi making)
Bread baking and pastry
Multi-lingual: Fluent in Swedish and English
Kitchen management
Staff management
Stock management
Costings & purchase management
Formal dinner settings
Formal dinner service
EDUCATION
• Swedish Armed Forces Officers Course – Umea University, Umea Sweden
• High School Science program, Nykoping, Sweden
• HAACCP Qualification, UK,
• First Aid Qualification, UK
WORK EXPERIENCE
Freelance Private Chef, Chef Consultant 2016 - Present England, Scotland, Italy, Sweden, Netherlands
• Provide cover during holidays, staff shortages or other regular occurrences
• Provide chef services in private residences according to the clients wishes and requirements
• Help with organizational issues, menu planning, staff management
Chef de Partie/Junior Sous Chef 2014 – 2016
Chez Bruce - Wandsworth, London
• Modern Anglo/French 1* Michelin cuisine
• Predominantly on garniture and sauce section.
• Making sure the guests had the best possible experience.
Chef de Partie 2009 – 2014 Le Gavroche - Mayfair, London
• Classic French 2*Michelin cuisine
• Working on all stations in the kitchen. Preparing the finest produce to an exceptional standard
Chef de Partie Summer 2009
Hotell Borgholm, Borgholm, Sweden
• Classic European 1*Michelin cuisine
• Seasonal employment as a saucier preparing meat, fish, stocks & sauces to the requirements of the chef/patron.
Commis Chef/Junior Chef de Partie 2006 – 2009 F12 - Stockholm Sweden
• Modern European 1*Michelin cuisine
• Trainee chef working with more experienced professionals to learn every section in the kitchen.
Commissioned Officer 1996-2006
Swedish Army, 3rd Cavalry Regiment, 32nd Battalion
