Award-winning Andreas Edlund will develop the event kitchen at At Six

By on March 26, 2018
Marcus Crépin Sundström

“I am French-schooled with a large portion of the world and always have a strong desire to exceed expectations of those who have seen everything and eaten everything.” so summarizes Andreas Edlund, the new Head Chef at At Six in charge of the hotel 2000 square meters of event space, himself.

At Six at Brunkebergstorg in central Stockholm celebrates one year in March and since the start it has had a great focus on delivering whole experiences for its guests, and in the whole experience food is an important part. Therefore, the hotel now chooses to hire a Head Chef responsible for the event kitchen and the taste experiences, but also for the organization to maintain a level that exceeds expectations. Andreas Edlund comes from seven years in the Pontus group, where he had several different Head Chef roles. Among other things, he has been the chef for events and catering in the group, ranging from two-day weddings to 140 guests in rural areas to intimate dinners on yachts. He has also participated in the Swedish Bocuse d’Or collection for several years, won the Young Chef of the Year 2011 and worked at Riingo in New York and three star Micheline Rouge Georges Blanc in France.

“I like to work with great events and gatherings, it’s a cool organization behind and requires a lot of me as a cook. After all, it is usually the food the guests talk about and what they remember, that is why it is perhaps the food that is most important. And with that mindset, I really want to go into this role; The ambition is that the food we serve at At Six should be the deciding factor, it will surpass all expectations.” says Andreas Edlund, Head Chef at At Six.

During the year that At Six has been open, the hotel and its event area have housed several major events, the largest with about 1100 guests. Some of the more public events have been EAT Foundation’s annual dinner and the gala CEO of the year.

With from the opening has Head Chef Christoffer Rosén been, he is in charge of the a la carte restaurant Dining Room, which has been named one of last year’s best restaurants in its class of Svenska Dagbladet. Dining Room At Six boasts with breakfast and dinner seven days a week, lunch on weekdays and punch brunch on Saturdays, where guests are invited to live bands, punch bowls and a flambéing carriage that circulates the restaurant.

“I’m really proud of what Christoffer in the Dining Room and Josefine as Head Pastry Chef at our own bakery and pastry shop have achieved in the year we’ve been open and I’m excited to see how Andreas will develop and really run our event kitchen forward and upward, to the very highest level. We have formed a really strong team now and it will be fun to cook even more food and pastries together.” says Andreas Askling, Executive Manager at At Six.

Helena Olofsson, Food & Beverage | Stockholm