From Ireland and Australia to Oaxen Pub

By on November 4, 2016

Ian Doyle and John Demetrios, both 29, have been recruited as head chef and head pastry chef at the two-star restaurant Oaxen Pub on Djurgården in Stockholm both attracted by the proximity to nature and with a penchant for what grows there.

Ian Doyle has worked for ten years as a chef, partly in Ireland, where he was born, both in Canada and the Danish Noma, before moving to Sweden. After a period in Esperanto, he now has overall responsibility for the work in the kitchen on Oaxen Pub.

– I chose to come to Oaxen Pub of respect for Magnus Ek as cook and for the opportunity to learn from him. I was lured also by the quality of the raw materials that are available to us here, says Ian.

John Demetrios comes from Melbourne, Australia, where he worked in various bakeries and pastry before interest for food brought him overseas. After periods in London and Tokyo, he returned to Melbourne where he worked as head pastry chef at Vue de Monde – the same role he now works in the Oaxen Pub.

John was attracted by the sustainability and quality of thinking that pervades the business.

I wanted to learn more about Nordic cuisine, and that will I do here. The opportunity to work here at Djurgården, immersed in nature despite the proximity to a major city, is very special and something I will always carry with me, says John.

Some of the herbs and vegetables that are served in the restaurant are harvested on their own farms, and the kitchen team also pick wild growing crops in the immediate area, which they use in cooking.

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