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….

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”

Emma Shields

Julius Wallmo

Kent Hallén

”The way to someones’ heart goes through food”

Muni Asgeirsson

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

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”

Our Wine packages


Interactive Cooking & Dining

Laga Mat I Grupp,Rökbakad vit sparris med äggcreme,Recept - Aveqia

Our Menues

Interactive lunch and conference