Q&A

What is your favourite dish or ideal meal to make? and please explain why?

At the moment it is my girlfriend’s prawn, zucchini and tomato dish,

otherwise a home cooked meal on my days off together with my lovely

girlfriend, Joana.

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What is the biggest food disaster that you ever made?

I was working at a restaurant in Italy where we had the bad habit of putting

the newly cooked stock pots in the staircase to cool off.

I was running up the stairs one busy day to bring down the Kitchen aid, and

on my way down I forgot that the pot was standing there to cool down,

which resulted in me taking a deep step into the newly cooked broth.

I got a third degree burn on my entire foot and had to stay at home for three

weeks, this was very painful and, the the broth had to be thrown away.

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What do you most desire in a meal?

When things aren’t to overcomplicated, less is more!

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What is your favourite season food wise and why?

I have to say that I like what all the seasons has to offer, but the summer

period is very nice with all the vegetables that are at their peak.

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What is your current philosophical approach to cuisine?

Calm, order, methodical work

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What is your earliest food memory?

Pea soup and pancakes that my grandmother Greta cooked to me on

Thursdays.

I impatiently finishing the soup because you knew that you where served

pancakes afterwards.

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When did you know you were going to be a chef?

I did a stage at a restaurant in Gothenburg when I was fourteen and the

energy during prep hours and service really caught my curiosity, and I would

say that I was stuck from that point and on.

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If you weren't a chef.. what would you be?

 

A tailor! The years in Italy has influenced the way I dress, and the work of a

tailor is something that I find very creative and elegant.

 

What or who do you consider your inspiration ..what gets you up in the day?

My former hypnoterapist, friend and neighbour in Italy, Emma Gasperoni.

The thought of serving Italian dishes with a chic flair to our guest at Skärtofta

is something that I find very intriguing and exiting.

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How the pandemic have affected you, and the food industry business around

you?

I was still in Italy during the first two years of the pandemic, working in a

trattoria that had been in the same family for more than thirty years and the

pressure that where on the owners shoulders with the knowledge that they

probably had to close down where very hard to see.

Luckily they managed to obtain their business and they are still today up and

running.

When I then moved back to Sweden, my dear friend, Daniel and I had plans

on opening up a small restaurant in Stockholm, but with the high rates and

the inflation that followed the pandemic where we not granted a loan. The

bank more or less asked us to come back in three to four years.

This led me to search else where for a new challenge and the opportunity at

Vår Gård occurred, and today I’m standing in the kitchen together with

Daniel and a few old colleagues that have come from Italy to work with us on

this interesting new project of Villa Skärtofta.

So, for us it could not have gone much better than this.

What is your latest ambition food wise to accomplish in the future?

Being the head chef at Villa Skärtofta, and together with the team create a

lovely experience for our guests.