{"id":5872,"date":"2026-04-08T10:05:19","date_gmt":"2026-04-08T08:05:19","guid":{"rendered":"https:\/\/www.ffcr.se\/stage-program\/"},"modified":"2026-04-08T14:54:21","modified_gmt":"2026-04-08T12:54:21","slug":"stage-program","status":"publish","type":"page","link":"https:\/\/www.ffcr.se\/en\/stage-program\/","title":{"rendered":"Stage program"},"content":{"rendered":"\t\t
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Stage program<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This year\u2019s speakers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Svenska M\u00e4ssan, Gothenburg<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Tuesday 15 sept, 10:00-18:00<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Wednesday 16 sept, 10:00-16:00<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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This year\u2019s live kitchen is shaped by a 20th anniversary celebration and a forward-looking vision! Meet some of Sweden\u2019s most exciting chefs, sommeliers, trend watchers, and food personalities.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n \n \n\t\t\t\t\t\tget your free ticket<\/span>\n\t\t<\/span>\n <\/a>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Tuesday\u2019s program<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Fredrik_Andersson\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Fredrik
Andersson<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gothia Towers<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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10:45 – 11:15<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Fredrik <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Fredrik Andersson works as Culinary Executive Chef at Svenska M\u00e4ssan Gothia Towers and is a true national culinary team veteran, with eight years on the team behind him.<\/p>\n

He has a long career in the restaurant industry and has been involved in developing several of Gothia Towers\u2019 restaurant concepts. In his current role, he focuses on advancing gastronomy with an emphasis on quality, innovation, and sustainability.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Gustav_Johansson\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gustav
Johansson<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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J\u00e4vligt Gott<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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11:45 – 12:15<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Gustav <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Gustav Johansson is the founder of the influential plant-based food platform J\u00e4vligt Gott<\/em> and one of Sweden\u2019s most prominent voices in sustainable and green cooking.<\/p>\n

Through his blog, cookbooks, and lectures, he inspires thousands of people to cook plant-based food that is both delicious and climate-friendly.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Maya_Samuelsson\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maya
Samuelsson<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sommelier & vinexpert<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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13:15 – 13:45<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mer om Maya <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Maya Samuelsson is a Swedish sommelier and wine expert who was named Female Sommelier of the Year in 2014. Today, she is a co-owner and educator at the family business Vink\u00e4llan Dryckesutbildningar<\/em>, where she trains aspiring sommeliers and shares her passion for wine.<\/p>\n

With extensive competition experience, Maya now also helps coach the Swedish National Sommelier Team. She regularly appears on TV4 Nyhetsmorgon, where she makes wine more accessible and inspiring to a broad audience with an engaging and approachable style.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sebastian_Gibrand\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sebastian
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Gibrand & Sj\u00f6berg<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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13:15 – 13:45<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Sebastian <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Sebastian Gibrand is an award-winning Swedish chef with experience from several Michelin-starred restaurants around the world, including Studio Frantz\u00e9n and Oaxen Krog & Slip. He has a strong competition background as a former team captain of the Swedish Culinary Team and has represented Sweden in the Bocuse d\u2019Or, where he won a silver medal.<\/p>\n

He has also held the prestigious assignment of being responsible for the Nobel Banquet and won TV4\u2019s Kockarnas Kamp in 2019. Today, he runs Gibrand & Sj\u00f6berg, one of Sweden\u2019s leading catering companies, with the ambition to deliver Sweden\u2019s finest food and beverage experiences.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Lennart_Wallander\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lennart
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Trend Spotting<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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14:00 – 14:45<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Lennart <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Lennart Wallander is a recurring trend spotter at FFCR and an inspiring personality who is passionate about the flavors and experiences of the future. With his unique ability to capture what is emerging within food, beverages, and consumer behavior, his session has become a true crowd-puller!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Klas_Lindberg\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Klas
Lindberg<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Portal<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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15:15 – 15:45<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Klas <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Klas Lindberg made his big breakthrough when he was named Chef of the Year in 2012.<\/p>\n

With experience from top restaurants both in Sweden and internationally, as well as successes with the Swedish Culinary Team, he has established himself as one of the country\u2019s most respected culinary figures.<\/p>\n

Today, he runs the restaurant Portal in Stockholm, where he combines sustainability, clean flavors, and high quality in his kitchen.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Martin_Moses\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Martin
Moses<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Human<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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16:15 – 16:45<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Martin <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Martin Moses is one of Sweden\u2019s most acclaimed chefs and was awarded Chef of the Year in 2019. With roots in V\u00e4xj\u00f6 and experience from top restaurants such as SK Mat & M\u00e4nniskor, he has built a strong gastronomic profile characterized by precision, a deep appreciation for ingredients, and hard work.<\/p>\n

Today, he runs Human in Gothenburg\u2014a modern Nordic fine dining restaurant where sustainability, seasonal ingredients, and a personalized dining experience are at the center.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Hilda_Kirkhoff\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hilda
Kirkhoff<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Winner Hela Sverige Bakar 2020<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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17:00 – 17:30<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Hilda <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Hilda Kirkhoff made her breakthrough when she won Hela Sverige bakar (Great Swedish Bake-off) in 2020 and has since continued to inspire with her creative and visually stunning baked goods.<\/p>\n

She runs her own baking platform and recipe world, where she shares recipes, baking inspiration, and ideas for both classic and modern pastries\u2014through her website and social media channels. Hilda has also published cookbooks and engages her audience through projects such as The Bakery Club, where she invites people into a community centered around baking and creative expression.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wednesday\u2019s<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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program<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"David_Lundqvist\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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David
Lundqvist<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Slussens Pensionat<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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10:45 – 11:15<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about David <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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David Lundqvist is the head chef and co-owner of Slussens Pensionat on Orust, and he was named Chef of the Year in 2018.<\/p>\n

With experience from several of Sweden\u2019s most renowned restaurants, he has developed a culinary style characterized by carefully selected ingredients\u2014often Swedish and locally sourced\u2014along with clean and elegant flavors. His signature is what he himself calls \u201cshut-up-and-eat food\u201d\u2014dishes that are so good they make the whole table go quiet.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"H\u00e5kan_Th\u00f6rnstr\u00f6m\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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H\u00e5kan
Th\u00f6rnstr\u00f6m<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Th\u00f6rnstr\u00f6ms Kitchen<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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11:30 – 12:00<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about H\u00e5kan <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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H\u00e5kan Th\u00f6rnstr\u00f6m is an acclaimed chef and restaurateur with a long and successful career in gastronomy, including as the owner of the renowned restaurant Th\u00f6rnstr\u00f6ms K\u00f6k in Gothenburg\u2014awarded a Michelin star and considered one of the country\u2019s leading fine dining destinations.<\/p>\n

Over the years, he has been a member of the Swedish Culinary Team, won the TV competition Kockarnas Kamp, and appeared in several food and competition-related TV contexts. Today, he remains active through guest appearances, culinary events, and workshops, where he generously shares his experience and passion for cooking.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Siri_Barje\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Siri
Barje<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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K\u00f6kets middag (TV4)<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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13:00 – 13:30<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Siri <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Siri Barje is a Swedish chef and food personality who inspires with colorful, vegetarian everyday dishes on TV, social media, and on K\u00f6kets middag (TV4). She is also the author of several well-received cookbooks and an inspiring voice in modern, sustainable cooking, where creativity and joy in food are at the center. With prior experience from restaurant kitchens such as Esperanto and Shibumi, she has a solid foundation in the professional culinary world.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sofia_B_Olsson\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sofia B.
Olsson<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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VR\u00c5<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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13:45 – 14:15<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Sofia <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Sofia B. Olsson is an award-winning chef with a focus on sustainable and innovative cooking. She works as Senior Chef & Creative Advisor at restaurant VR\u00c5, where she focuses on seasonal ingredients and creative dining experiences.<\/p>\n

In addition to her work in the kitchen, she is active as a lecturer and advisor within gastronomy, leadership, and sustainability. Sofia is also one of the initiators and a leading figure in the association Framtidens Krogkultur, which works toward a more equal, attractive, and inclusive restaurant industry through improved leadership, culture, and education.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mats_Nordstr\u00f6m\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mats
Nordstr\u00f6m<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Quality Catering<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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14:30 – 15:00<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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More about Mats <\/div><\/span>\n\t\t\t\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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Mats Nordstr\u00f6m is an event chef with a long career in restaurants, catering, and events. He has previously worked as head chef at Thorsskogs Castle, Tjol\u00f6holm Castle, Sj\u00f6magasinet, and Fiskekrogen. With over 30 years in the industry, he has been involved in running and developing several successful businesses.<\/p>\n

Today, he is the restaurateur of six lunch restaurants and the owner of Quality Catering, the largest catering company in Western Sweden.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

This year\u2019s live kitchen is shaped by a 20th anniversary celebration and a forward-looking vision! Meet some of Sweden\u2019s most exciting chefs, sommeliers, trend watchers, and food personalities.<\/p>\n","protected":false},"author":1294,"featured_media":5533,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Stage program Gothenburg | FFCR","_seopress_titles_desc":"This year\u2019s live kitchen is shaped by a 20th anniversary celebration and a forward-looking vision! Meet some of Sweden\u2019s most exciting chefs, sommeliers, trend watchers, and food personalities.","_seopress_robots_index":"","footnotes":""},"class_list":["post-5872","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/pages\/5872","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1294"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=5872"}],"version-history":[{"count":1,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/pages\/5872\/revisions"}],"predecessor-version":[{"id":5873,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/pages\/5872\/revisions\/5873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/5533"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=5872"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}