I grew up on a small island off the northwest coast of Sweden on my family’s sheep farm, where we grew organic vegetables and produced honey for our farm shop and mainland markets. Food was at the heart of home life — my mother was a wonderful cook and baker, and spending time beside her in the kitchen sparked my passion for cooking.

 

At 16, I moved to Gothenburg to train at Ester Mosessons Gymnasium, before working under Shane Osborne, whose mentorship inspired me to pursue a career in London. After further experience at Fiskekrogen, I moved to London in 1997, working at Blue Print Café with Jeremy Lee and The Square with Philip Howard.

 

My career has since spanned leading roles across some of London’s most respected kitchens, including Head Chef positions at The Anglesea Arms and Racine, and opening roles at Boundary Restaurant and Dover Street Arts Club. I later served as Executive Chef at Lutyens and Aquavit London, where we were awarded a Michelin star within 10 months of opening.

 

In 2020, I became Executive Chef at Bluebird Restaurant, before taking on the role of Executive Chef at The Double Red Duke, where I was also part of opening The Mason’s Arms in Clanfield. Both pubs went on to enter the Estrella 50 Best Gastro Pub list. I left my position at The Double Red Duke in March 2025, continuing to build on a career shaped by seasonal cooking, strong produce, and a deep respect for my Scandinavian roots.