Chef, gastronomy consultant
If you ask a Swedish gourmet to tell you about a standout dish from the last few decades, it may very well be one of Roland Persson’s – or it may be from one of the unforgettable guest appearances he hosted in the 80s and 90s. For over 25 years, Roland was the head chef and co-owner of the prestigious French Dining Room at the Grand Hôtel in Stockholm. He has also served as chef at classic Stockholm fine dining restaurants like Operakällaren, Restaurant KB, Berns, Carl Michael and Restaurant F12.
Apart from being a great chef, Roland is a hunter, a cheese expert and a connoisseur of French cuisine. He was awarded the Academy of Gastronomy’s gold medal and has created the menus for several Nobel Banquets. Roland has been a member of the Swedish national culinary team for ten years and is now a gastronomy consultant.