Anders Ludvigsson-kock på AVEQIA

Anders Ludvigsson

“Living with nature and enjoying what the seasons have to offer”

Anders Ludvigsson. Head Chef AVEQIA Group.

Background: Operakällaren, Restaurang Hotellet, Och Himlen Därtill.

Anders great love in gastronomy is utilising our Swedish legacy and the fantastic base ingredients we have access to here in the Nordic region.

Using and learning from the techniques and traditions our ancestors have passed down to us.

We have to think of following the seasons and
using the huge selection of ecological and locally produced products when they’re in their prime. The foundation for Anders culinary interests was laid in Operakällaren where he met one of our time’s greatest chefs, Werner Vögeli, the three star chef Joel Robuchon during a legendary sojourn and many, many more.

Anders best food experience is a shared first place for Norna in Copenhagen and Franzén Lindberg in Stockholm.

In his leisure time he is more than happy to go fishing and enjoy everything the landscape and nature has to offer in Småland. There he likes sitting on his veranda watching squirrels hunting for food, watching the wind blow over the oat fields and feeling the sun’s rays warm the earth – that is gastronomy for him.