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

Måns Sixtensson. Head Chef AVEQIA Stockholm

Måns grew up on a farm outside Köping and he stands firmly with one foot in his mothers’ cooking and the other in some of the best restaurant kitchens in Sweden and Europe. He joined AVEQIA from a position as Head Chef at Stallmästaregården.

Måns decided to become a chef early:

–  I loved making sauces as a little boy and when I was 14 I got a summer job at a restaurant outside Köping and after that I was hooked! 

Måns takes his inspiration from our Swedish seasons and from dining out with friends and colleagues. Mathias Dahlgren is and has been a strong influence and role model. He especially likes Dahlgrens book ”Det naturliga köket”.

In the kitchen he’s got a drive to constantly learn more and to hone his skills. His advice to young chefs would be:

– Don’t push forward to hard as a young chef. Take your time to learn the basics well so you have a strong foundation to build on.

When asked what the thinks about cooking as a teambuilding activity Måns says that it’s a perfect way of networking and getting to know your colleagues.

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

Måns fondest food related memory is from a stint in Germany where he and his team cooked a vegan Thanksgiving dinner with Pink and her crew.  A true example of a life less ordinary!