Grand Hôtel’s new head chef Gabriel Ask shines brightly over Stockholm

By on March 20, 2017

Grand Hotel now presents their new head chef – Gabriel Ask. In his luggage, he has solid experience from some of America’s most exclusive restaurants and the hotel kitchen. With a career that started at the iconic French Laundry, comes he most recently from Faena Hotel in Miami where he was responsible for the start-up of seven different restaurant concepts. After 23 years in the United States and France, he moves now home to Sweden to take the Grand Hôtel kitchen to new heights.

After the start on fine dining pioneer French Laundry has Gabriel Ask’s career punctuated by significant roles in several successful luxury hotel investments in the US – valuable experience that he brings with him when he moved back to Sweden. On the merit list standing among other classic Bellagio in Las Vegas, rewritten Faena Hotel in Miami, luxurious Montage in Beverly Hills and Newport Beach resort Pelican Hill.

– For me, the kitchen is the backbone of a good hotel. In the US, I have had the space and muscles to really create culinary experiences beyond the ordinary and I have always said that if anything could get me to move back home so it would be to work at the Grand Hotel, which is truly a world class hotel, says Gabriel Ask.

Gabriel Ask’s extensive mission at Grand Hôtel stretches from Verandans breakfast and restaurant to the room service, via Cadierbaren and banquet and conference floor with endless possibilities. Together with some 40 chefs, he has already begun to develop the hotel’s kitchen, without nostalgia. First is Cadierbarens popular Afternoon Tea which been refined both in taste and visually. Even Terassen will receive an update with lovely summer grilling. In late summer 2017, also a new concept for Cadierbaren be presented and Gabriel holds no doors closed to new ideas and collaborations.

As a guest in Stockholm, it sometimes feels like all places serving the same food. I want to sharpen the Grand Hotel’s impressive heritage and create a distinctive kitchens offering food in top class, but in a relaxed way that feels modern and inviting. Thankfully, I have here at the Grand Hôtel been fortunate enough to work with the most competent staff in my career so far, says Gabriel Ask.

– Gabriel is a dream recruitment and we are very pleased to have been able to lure him back to Sweden. Together, I am confident that we can create great deeds and give our guests an even greater experience. Grand Hotel is more than just a hotel – it is a destination in itself where food represents a very large part, says Pia Djupmark, CEO of the Grand Hôtel.

Food & Beverage | Stockholm