Our Chefs

AVEQIAs key players – our chefs

We are extremely proud of our Chefs at AVEQIA, because even if good produce, a fantastic venue and a great concept equals a good start it would never work all the way without the wonderful chefs who lead you and your guests through the activity.

They all have experience from some of the best restaurants in the world, and that is an important factor in securing the level of gastronomy. What truly sets them apart however, are their social skills and ability to engage our guests in the creation of something truly exceptional.

Below you can meet them and find out what makes them tick….

Amanda Holm

“To get together around food and exchange experiences could be the most natural and pure way of meeting new people!”

Carlos Andrino

“Common sense, creativity and passion. This is my way of understanding gastronomy.”

Céline Fauvelle

“A good dinner is of great importance to a good chat. One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf

Daniel Lindholm

“Multiple cooks in the kitchen often make for even more delicious food”

Ida Högberg

“I am passionate about putting vegetables on the map!”

Johan Backéus

“I love to compete – it’s all about pleasure and pain”

Kent Hallén

”The way to someones’ heart goes through food”

Lisa Lönner

“My greatest inspiration comes from my garden and nature. To see a vegetable grow makes you more aware of how to make use of all its components”

Magnus Werdenskog

”Make mistakes, that’s how you learn!”

Måns Sixtensson

“Cooking is easy for all participants to get involved in and most people feel comfortable and relaxed in the kitchen”

Michael Polgar

“It is a privilege to be able to work with your greatest interest and passion.”

Muni Asgeirsson

“Everyone in my family are absolutley mad about cooking, so my career choice was a bit of a foregone conclusion”

Niklas Landner

”The more the merrier when you’re in the kitchen”

Roland Persson

“Building relationships with people through food is a fantastic way of socialising”

Sonny Tapper

“…you can never go wrong with truffles, you can have truffles on everything, it’s just a shame it’s so incredibly expensive!”

Tom Hallberg

“I always had a stomach ache the hours before service, but when the evening was over and everything had gone well I’d walk home in the night feeling euphoric”

Interactive lunch and conference

Conference

Methodic innovation with precision

Private Dining

Our Wine packages