“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 ingredients we have access to in the Nordic region. To use and learn from the techniques and traditions our ancestors have passed down to us.
“We have to think of following the seasons and use the huge selection of ecological and locally produced products when they’re in their prime”
The foundations for Anders culinary interests was laid at restaurant Operakällaren where he had the opportunity to meet some of our time’s greatest chefs; Werner Vögeli and three star chef Joel Robuchon during a legendary sojourn and many, many more.
Anders best food experience is a shared first place for Noma 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. He likes sitting on his porch watching squirrels hunt for food, watching the wind blowing over the fields and feeling the suns rays warm the earth – that is gastronomy for him.