Urban Deli is not just a restaurant, a grocery store or a market hall - Urban Deli is a mix of all this.

Urban Deli

A restaurant with a personal touch where the love for the culinary craftsmanship is in focus and where good neighbors and fun loving locals can meet.

Restaurang Hantverket

At Oxenstiernan they dive deep into the Swedish countryside and curiously explore the tastiest and most sustainable ingredients that our local farmers have to offer, but also the wild that grow in the forest.


Restaurang Oxenstiernan

Volt, a recently-closed restaurant in central Stockholm lauded for its strict emphasis on using local, seasonal produce. In 2015, five years after first opening its doors, Volt received a Michelin Star - confirmation that the team was doing something worthy of the coveted rating. 

Volt

Frederikshøj represents a never-ending chase of the sublime. A sensory journey in refinement and rendition – without a horizon. Following the seasons, we create technically superior and deeply personal gastronomy, with the utmost respect for our ingredients and our customers.

Frederikshøj

Kosta Boda is one of the world’s leading brands in glass and art glass. Technology and an understanding of glass have been refined in the heart of the forests in the Swedish province of Småland ever since 1742.

Kosta Boda

In Storlien is Flammans Skafferi and its owner Lena Flaten. They  invite to delicious dinners where the ingredients are sourced from the area's forests, mountains and streams. The menu can include everything from sourdough pizza in "Jämtland style" to tasting menus prepared from ingredients from sustainable farmers, growers and food craftsmen. Even the desserts can go into the wood stove and get a taste of the birch wood.


Flammans Skafferi

It was in Åre that it all began, but in South America, we stuck mainly to the love around the dining table. Exciting flavors and dishes that are shared and create a community. In the autumn of 2008, three friends realized their dream and started Supper Åre. 

Supper Åre

The junior national chef team is part of the Swedish Chefs Association, whose task is to promote the development of the unique Swedish cuisine and compete in international gastronomic competitions.

Svenska juniorkocklandslaget

Fotografiska is an international meeting place where everything revolves around photography. Located in the heart of Stockholm, Sweden.

Fotografiska

Orrefors has been producing timeless and elegant glass since 1898. It has contributed to making Swedish design world-famous.

Orrefors

The taste of Sweden when it is at its best! Gastrologik a Stockholm based Restaurant by Anton Bjuhr och Jacob Holmström.

Gastrologik

Copperhill Mountain Lodge is located at the top of Förberget in Åre, Sweden, where the road ends (730 m above sea level).

Copperhill Mountain Lodge

Thelins was founded in the early 20th century and has since then always strived to provide the highest quality of products and hospitality.

Thelins Konditori

After working on the farm since childhood, the grandchildren Linda, Mattias, and Daniel took over Ästad Gård in 2010. Soon after that, Ästad had gone back to its roots as a place for agriculture again. But this time as a vineyard.

Ästad Vingård

At Culinary Canvas, we celebrate the most innovative creatives working in the field of culinary arts today. We aim to showcase the remarkable ingenuity in the industry, and the exciting opportunities that a culinary career can offer. 
 
In order to continue creating high quality editorial content, we work together with a selection of hand-picked advertising partners. Our partnership with the Swiss Education Group (SEG) Scandinavia grants us access to the network of professionals and alumni affiliated with the Culinary Arts Academy Switzerland, [the only culinary institute recognised in the latest QS World University Rankings](https://www.swisseducation.com/en/news/press-release/swiss-education-group-schools-dominate-top-10-hospitality-5231) in the Hospitality and Leisure Management category. Offering high level programmes that blend both practical and business skills, including the [Diploma in Vegetarian Culinary Arts](https://www.culinaryartsswitzerland.com/en/page/programs/diploma-in-vegetarian-culinary-arts-4498), the [Swiss Grand Diploma in Pastry and Chocolate Arts](https://www.culinaryartsswitzerland.com/en/page/programs/swiss-grand-diploma-in-pastry-and-chocolate-arts-4085), and the [Swiss Grand Diploma in Culinary Arts](https://www.culinaryartsswitzerland.com/en/page/programs/swiss-grand-diploma-in-culinary-arts-4084), the prestigious institute is shaping the rising stars of tomorrow.
 
Through our independently-produced editorial content, we are able to showcase select talent from the Culinary Arts Academy Switzerland and the scope of careers open to the next generation of culinary creators. All of our content is produced in-house by our team of creatives who steer the angle and presentation of the content without any involvement from the sponsor. 

Culinary Arts Academy Switzerland (CAAS)

The idea of ÄNG is simple. We work with what’s right outside our door and refine it to its greatest potential. Many of the ingredients you will find in our dishes are freshly picked from nearby forests, meadows and fields every morning. 

Restaurang ÄNG

Frantzén's is Swedens only 3 Michelin-starred restaurant and one of the finest in the world.

Frantzén

Högtorp Gård's products are characterized by pure flavors, innovation and high quality.
The forests of Högtorp are managed in line with the forest's own dynamics, based on modern research results to develop a rich forest with high diversity.


Högtorp Gård

Located in a landmark waterfront building with panoramic harbor views. Laholmen is a year-round hub of activity in the city of Strömstad. Laholmen is a year-round hub of activity in the city of Strömstad. With its unbeatable waterfront location, this classic Hotel is a renowned meeting place with magnificent views of the harbor and Koster fjord

Scandic Laholmen

Buustamon is located right at the tree line in Ullådalen, 732 masl, halfway up Åreskutan and has wonderful mountain nature around the corner.

Buustamon Fjällgård

à terre, is a modern French restaurant in central Copenhagen with a personal French cuisine. “à terre” translated from French means “by the earth”, and the restaurants mission is completely down to earth with focus on quality and great produce.

à terre

Sundqvist supplies Sweden with some of the market's leading brands in kitchen utensils. Their history began back in 1963 and over the years has developed into an obvious partner when it comes to kitchen utensils.

Sundqvist

Together with Lovisa Björkenstam, chef Olivia Bengtsson, is responsible for running the widely-praised restaurant at Buustamons Fjällgård. Together, the pair devise dishes that reflect the mountain’s changing seasons and conjure a gastronomic picture of the rangy region.

Olivia Bengtsson

Head chef

For someone who never envisioned a career in pastry arts, David isn’t the only one surprised by his global success. His friends back in Malta never imagined he’d embraced the sticky precision of pastry, and he still hasn’t quite gotten used to coming face-to-face with starstruck fans.

David Vidal

Pastry Chef

Jessie Sommarström, a creative leader with 20 years of experience that tells a story of strong will and most of all, passion for her craft.

Jessie Sommarström

Creative Leader

Barista Fatima Wedberg’s love affair with coffee began ten years ago. In the years since she has competed in the coffee category in the Swedish National Competition and sat on the board of Europe’s Speciality Coffee Association. She is currently working for a coffee roastery in Sweden, as well as developing her own coffee-based drinks.

Fatima Wedberg

Barista and product developer

Eleven years ago, Claes Bartoldsson swapped woodwork for winemaking. Today, he steers the team at Ästad Vingård, one of the world’s northernmost wineries.

Claes Bartoldsson

Wine Maker

Stefan Ekengren, also know by the name “the worlds oldest chef”. Stefan is running the blog Kökstugg at Besöksliv homepage and has published several books, as “Swedish cuisine” (Husman).

Stefan Ekengren

Chef

Sofia Söderberg is owner of Smaksäker Dessert & Choklad and previously worked as Pastry Chef at Castello Banfi in Italy. She also made third place in 2018 Dessert Masters. Alumni of Culinary Arts Academy Switzerland.

Sofia Söderberg

 Lena Engelmark Embertsén uses her knowledge in chemical engineering to bottle the very flavors of the forrest. Högtorp Gård’s products can be found on the menus of Michelin Star and White Guide restaurants throughout Scandinavia.

Lena Engelmark Embertsén

Chemical Engineer

Lena Flaten is the owner and creative leader of Flammans Skafferi in Storlien. In 2019, she was named Entrepreneur of the Year in Åre Municipality.

Lena Flaten

Head Chef

David Sandberg is a Swedish Pastry chef. He participated in the Swedish TV show Hela Sverige Bakar in 2017. David is a Culinary Arts Academy Switzerland alumni.

David Sandberg

With a growing collection of gold medals under her belt, Culinary champ Danna Vu , is fast becoming one to watch in the competitive world of pastry arts. In 2018, she was part of the team that won the Culinary World Cup and in February 2020 took home Gold at the Culinary Olympics. Danna Vu is a Culinary Arts Academy Switzerland Alumni.

Danna Vu

Tony Olsson has been in the business of baking and desserts for over 30 years, has competed multiple times with Sweden’s national pastry team (and served as its captain), and won a string of gold medals.

Tony Olsson

Josefine Thorén is bartender and bar manager at Bar Bruno, in Gothenburg. With a light breeze of possibilities afloat, Josefine and her team act as friendly hosts, introducing guests to each other.

Josefine Thorén

Mixologist

Richard "Chille" Man is a Bacardi ambassador, published author, and a trained sommelier equipped with a master’s degree in chemical engineering.

Richard 'Chille' Man

Chemical Engineer & mixologist

The Lebanese-Danish chef is much more than a cook, he’s an architect of luxury. Wassim Hallal doesn’t invite you to eat. He invites you to escape. Every detail at his Michelin-starred restaurant Frederikshøj, from the plates and the furniture to the art on the wall, epitomises opulence.

Wassim Hallal

The Michelin-star head chef of restaurant ÄNG, Filip Gemzell about ÄNG: “I wouldn’t call ÄNG anything. I wouldn’t call it nordic. We’re not trying to be anything.” Filip says when asked to define the restaurant. “ We use local ingredients and techniques from all over the world. What we want is for every little bite to make an impression, so we use very few ingredients in each dish and try to concentrate them as much as possible”.

Filip Gemzell

With help from her right-hand woman, chef Olivia Bengtsson, Lovisa is responsible for running the widely-praised restaurant at Buustamons Fjällgård. Together, the pair devise dishes that reflect the mountain’s changing seasons and conjure a gastronomic picture of the rangy region.

Lovisa Björkenstam

head chef

Elvira was elected 2020’s Chef of the Year by the Stella gala. She is creative leader at her own restaurant, Oxenstierna.

Elvira Lindqvist

Former executive chef at Michelin Star restaurant Frantzén and a professional dreamer since 1982.

Marcus Jernmark

executive chef 

Yves Le Lay is chef de cuisine at à terre, a modern French restaurant in central Copenhagen, Denmark.

Yves Le Lay

Chef de cuisine

Many chefs dream of a Michelin Star. Fredrik Johnsson isn’t one of them. And it’s not just because he already has one under his belt. Fredrik was one of three co-owners of Volt, a recently-closed restaurant in central Stockholm lauded for its strict emphasis on using local, seasonal produce.

Fredrik Johnsson

Unlike most food bloggers out there, Britt Moore come from a unique background that adds a fresh approach to culinary enthusiasm and home cooking - from fashion to passion!

Britt Moore / The Cook Wears Coco

Blogger

Tia Strandberg is part of the Swedish Junior National Cooking Team and working as chef at the famous Swedish restaurant, Hantverket.

Tia Strandberg

Anton Bjurh has enjoyed the kind of globetrotting career that any aspiring chef would dream of. From Paris to Dubai, the Swede honed his craft in some of the world’s culinary capitals before founding two Michelin Star restaurant Gastrologik in 2011 with long-term friend Jacob Holmström.

Anton Bjuhr

You often hear that someone was ‘born to do something’ and this probably applies more to Swedish chef Jacob Holmström than most. Born the very year his father opened a restaurant in the southwest of Sweden, Jacob was a fixture in the kitchen from practically the moment he could walk.

Jacob Holmström

Henrik Rettrup is head chef at Sweden’s famous Copperhill Mountain Lodge, located in Åre.