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Muni Asgeirsson

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

Muni Asgeirsson; Chef, AVEQIA Stockholm

Muni Asgeirsson grew up in Iceland and Sweden. His strongest food memory is of his mothers’ Saturday special; a north African chicken casserole – something that stands in stark contrast to most of our other chefs’ memories of cinnamon buns and Swedish “husmanskost”.

His interest in food has always been strong, and he tells us that his entire family is absolutely crazy about food. Family get-togethers often turn into an elaborate competition in whose sauce is the best or who marinated the best piece of meat. “So all things considered, it was only natural for me to become a chef” he says.

Muni’s inspired by farmers and the incredibly tough job they have. Their hard work gives him inspiration and produce to be creative with. When we as him which his favourite ingredient is he instantly says; onion! Onion is one of the most versatile ingredients there are in a kitchen.

Right now the book “A Book Of Ideas” by chef Christian Puglisi from restaurant Relæ a great source of inspiration and the new nordic cuisine that it represents. Christina is also something of an underdog – something Muni really likes.

He has a lot of respect for Alain Ducasse; his career and the empire of restaurants that he’s built. He finds it incredibly inspiring to see the energy Ducasse still possesses, despite having been in the game for so long!

Munis own drive comes from his desire to improve his skills. He says;

“The beauty with this profession is that you never stop learning!”

 If he was to give advice to young chefs it would be to say “yes” to everything in your career, from frying 500 burgers in one night to standing in a fine dining kitchen. You will learn from every situation you’re in, and that’s what’s most important if you want to become a really good chef!

We discuss cooking as a team building excercise, and on this subject Muni declares that it’s extra fun to show people how to cook better, and doing it as a group activity makes it even merrier. Han feels that the best thing about working at AVEQIA is the awesome feeling of creating something unique with his guests every night!

His favourite kitchen memory is from cooking with Dennis Rodman. Seeing Rodman cook traditional icelandic food was something out of the ordinary, and it was a totally sick night!*

*if you want to know more, you’ll just have to ask him next time you’re here…..

Methodic innovation with precision

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