“Joy is finding new exciting flavour combinations”
Johanna Ekelund, chef AVEQIA Stockholm.
Johannas background is a bit different to most of AVEQIAs chefs, as the majority of them started their training as teenagers. Johanna however, had a long career as a graphic designer and worked in advertising for many years before deciding to follow her heart and retrain as a chef.
She has many food memories, but one that stands out is the perfect pasta Vongole in Rome. Very few ingredients, but all the produce was perfect and the dish was cooked with tons of love.
“I like food where the flavours are clean, clear and lift eachother”
At home Johanna likes to serve Chèvre chaud with sweet red onion chutney, beef stew with lots of red wine and for pudding; French chocolate merengues with whipped cream and vanilla ice-cream – fingerlicking good!
“The best aspect of working at AVEQIA is when the guests sit down to their meal, proud and a little bit surprised at what they’ve created. It’s a real buzz being part of a team that make guests exceed their own expectations!”