Local | Breakout star Frida Ronge becomes head chef at the Nordic foremost ceiling tavern

By on November 25, 2015

Lifestyle Hotel At Six in Stockholm recruits award-winning food creator Frida Ronge. With visionary SwedishJapanese cuisine as signature has Ronge received awards such as the prestigious “Best Rising Star” in the White Guide 2013 and Karin Fransson’s Mentor Price in Chef of the Year competition in 2014. Now she is the boss of food and beverages at the two-story grand rooftop restaurant with associated large bar and terrace under the open sky at Brunkebergstorg which opens in March 2017.

There are over fifteen months to go until the opening of At Six at Brunkebergstorg in Stockholm, one of the city’s largest hotel ventures ever. Here, the modern art meet cutting-edge design with the aim to restore the site’s former glory and attract both international guests as Stockholmers. Innovative gastronomy with local sound is the first concern for the extensive range of restaurants, where the great rooftop restaurant becomes the jewel of the collection.

It is a wonderful mission to create food and drinks at a restaurant that will be something special, says Frida Ronge. I’m very excited about the return to the capital, which I lacked, and is filled with inspiration about the concept we will create.

Scandinavian modern food culture on local ingredients influenced by Japanese cooking methods and flavors are Frida Ronges hallmark. A creative concept that made success in the restaurant vRÅ in Gothenburg that Frida drifted recent years and honored with Nöjesguiden Gothenburg price in 2013. On At Six additional rooftop restaurant will the Swedish and Scandinavian be in focus with a touch of Japan in a completely new way.

We are inspired by Frida’s creative cooking and look forward to creating an equally amazing as unique restaurant with her, says Anna Spjuth, CEO of At Six. Besides her flair for flavor accents and menu building, Frida has a lovely style of management that we are delighted to recruit into the team.

Over the years, Frida was frequently hired guest chef and made guest appearances all over the world, from Gotland to Canada. Latest at a fully booked event on Selfridges in London in early November.

Frida has previously worked at the Japanese spa hotel Yasuragi in Nacka, then she co-founded the award-winning Raw Culture in Stockholm where she was head chef for a few years. The love of the fish she has with her since long, father Marjan Ronge runs a fish shop Sisjö Seafood in western Gothenburg.

– For me it is important to take care of the raw material in many ways, such as by smoking, pickling, rhyme, pickla and drought, says Frida. I always work primarily with ingredients that are in season, both in order to keep the best quality food and for its better management of resources.

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