Roland Persson. Chef AVEQIA Stockholm.
Roland Perssons first food memory is of his grandmothers “Slottstek”; roast with lots of cream sauce and jelly, and you could say that this was the beginning of a lifelong passion for food and a very successful career within gastronomy. Roland ran Franska Matsalen at the Grand Hotel for many years, was a member of the Swedish Culinary team (Svenska Kocklandslaget) for 10 years and is also won the prestigious title Årets Kock 1990.
Roland is mainly inspired by Swedish and French food culture, but doesn’t mind a side trip to Italy and Asia from time to time. Working with great colleagues and amazing produce, creating something for both eye and palate is truly inspiring.
When we ask him what he thinks about cooking as a team building activity he says; Building relationships with people through food is a fantastic way of socialising and that is something we thoroughly agree with!
Roland says that working at AVEQIA can be described as a nice, relaxed meeting between chefs and guests over food – it’s fun every night and when at the end of the evening you go home feeling great!
His most treasured food memory is a week long guest appearance by Tore Wretman at Franska matsalen back in 1996.