RICHARD KARLSSON – HEAD CHEF AT GREBYS HOTEL & SEAFOOD RESTAURANT IN GREBBESTAD

Can you tell me about your day at work ?

It depends on what time of year it is and the opening hours but during low season we come to work early in the morning, start of with the traditional coffee and talk about what we’re going to prepare and who’s doing what. Then we prepare the menu of the day and start service at 18.00, kitchen close around 22.00 and then it’s time for the clean up. Usually home around 23.00.

What was the first dish that you’ve done as a chef ?

I remember the first dish in chefs school, it was a ground beef quiche with Mexican flavors.

Who is the model for you to follow ?

Don’t really have a role model per say, but there’s a lot of great chefs out there.

Do you have your dream place where would you like to work ?

Right now I am where I want to be 🙂

Do you cook at home ?

Yes always, I have a family to feed 🙂

What would you prepare for me in 10 minutes … i mean some food 😉 ?

Depends on what I have to work with but I’d guess I’d cook you a nice bowl of Moules Mariniere.

What would like to have as last meal in life ?

A nice steak, sauce bearnaise and triple fried French fries would do the trick! 🙂

What flavours you are most faithful ?

Like to use mustard, horseradish, garlic, truffle and a million more ingredients.

What do you think about current trends in gastronomy ?

I think that trends are kind of dull, why would you like to do something that everyone one else does? Make your own trends! 🙂

What was the most important moment in Your professional chefs life ?

When I took over the kitchen at Grebys hotel and restaurant. Best choice I’ve ever done, no doubt about it.

Do you want to make your children have gone in Your footsteps / chefsteps ?

Yes if they want to but it’s a hard life.

Private lives there ? How it looks like ?

A live in a small fishing village called Grebbestad. It’s a lot of people here in the summer and really empty in the winter. It’s a nice quiet place to live and raise your kids. It’s beautiful, the sea is always near by.

What was the funniest situation at the kitchen, is it some fun there ?

It has been a lot of fun things happening but the first thing I thought of was when a server got the question “where is the oysters from?” She got nervous and said “From the ocean…” Not a good answer but kind of funny.

What advice do you have for young cooks ?

If you really want something, go get it. But make sure you work in a restaurant that cooks food from scratch and always do your very best in every little detail.

In which country is, in Your opinion, the most beautiful/interestig kitchen ?

I think Sweden is really interesting with a lot of great restaurants.

Photos on your instagram, are so beautiful. Are you doing it ? Is it a long preparation ?

Yes I’m taking my own pictures with my IPhone 6s :)No not really except for the food that needs to be cooked 🙂

Thank You.

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