From the pass to decision support.
25+ years in Swedish hotel kitchens, from line cook to head chef and F&B manager. Today I work as much in the decision room as at the pass.
Background
Based in Bohuslän. Assignments in Sweden and the Nordics, remote support works anywhere in the world, and international on-site assignments can be arranged when conditions allow.
Alongside the trade, I have built the digital tools I was missing: kitchen management, key figures, competitor monitoring and table booking.
- Planning and scheduling well in advance is a leadership tool, not an administrative document.
- Clear communication and well-considered recipes make the cooks' work easier and results more consistent.
- Recipes ensure every dish is cooked the same way, every time, regardless of who is at the stove.
- Internal communication in Swedish and English, with bilingual documentation where needed.
Less is more. The right level, the right ingredient, the right technique and the right flavour. Smaller menus give better control, clearer recipes give more consistent quality, and fewer, stronger dishes make operations both more efficient and more profitable.
- 25+
- 2
- 3
- Bohuslän
Board and committee roles
Vann Spa Hotell & Konferens
As interim head chef, I am part of Vann's management team and contribute evidence, analysis and recommendations ahead of decisions on staffing, key figures and occupancy forecasts.
Uddevalla Yrkeshögskola
Industry representative on the management team for the vocational course Gastronomic Leadership. Industry holds the majority and decides on admissions, validation and course content.
Selected assignments
Gammelgården
The way of working was reset during the pandemic: an optimal lower volume, a smaller team, alternative ingredients and a smaller menu. The bottom line doubled.
Sälens Högfjällshotell
Seven restaurant concepts under one roof, plus purchasing work that reached 93 percent supplier loyalty.
Storfjällsgraven
A recurring dinner concept on the mountain. Planning, snowmobile logistics, gas and firewood make four- and five-course dinners possible without electricity or running water.
Professional experience
- Head chef, consulting basisVann2023 to present
- Head chef and F&BSälens HögfjällshotellRecurring periods from 2002 with breaks, head chef from 2007 and F&B responsibility from 2019
- Head chefGammelgården, Sälen2020–2021
- Concept developer and head chefStorfjällsgravenAnnually recurring
- Head chefFläsk & Humle, Trysil2017–2019
- Sous chefHotell Tott, Åre2005/06
Earlier experience, selected: Limone and Lothar in Västerås, Restaurang Badhuset in Hunnebostrand, Gammelgården and a golf tavern by the Oslofjord. Consulting assignments, selected: Conventum in Örebro, Torekov Hotell, Skansen and Pepes Bodega in Båstad, plus catering assignments from Sälen to Båstad.
Want to see how the assignments are structured? Read about the consulting work.
Where is your profit leaking?
Get in touch and let's have a no-obligation conversation. The first conversation is free of charge.
Bohuslän, Sweden
Assignments in Sweden and the Nordics