Grand Hôtel Stockholm Inaugurates Its New Central Kitchen – Built for the Next 150 Years

Grand Hôtel Stockholm is unveiling its newly renovated central kitchen – the heart of the hotel’s gastronomic operations. The kitchen has been modernised to promote a better working environment, meet the growing needs of the business, and enable sustainable kitchen operations in line with Grand Hôtel Stockholm’s long-term vision.

The original central kitchen was built more than 20 years ago, when the business looked quite different. The hotel had fewer rooms, room service was less extensive, the Cadier Bar did not exist in its current form, and the kitchen was designed as a traditional large-scale kitchen with separate hot and cold sections. Since then, both the business and work methods have evolved. Today, the kitchen teams work more collaboratively, and the new central kitchen is designed for modern operations, adapted to meet both current and future needs.

“With our new central kitchen, we’re taking an important step into the future. It gives us the best conditions to continue developing our gastronomic offering and create memorable dining experiences for our guests. Our ambition has been to create a modern kitchen that meets today’s needs and conditions, but also gives us room to grow and evolve even further over time. We’re truly looking forward to continuing to drive development forward together with our employees and guests”, says Pia Djupmark, CEO of Grand Hôtel Stockholm.

The renovation of the central kitchen, which has taken place over six months, has resulted in an extensive restoration. The new kitchen is ten times larger than the previous one, with 557 square metres of kitchen space and a layout that improves workflows while enabling continued future expansion. Among other updates, the ceiling has been lowered for improved acoustics, a demand-controlled ventilation system has been installed to optimise energy use, and induction hobs have been added to reduce unnecessary energy consumption in a kitchen that operates around the clock.

Instead of tearing out and replacing fully functioning elements, Grand Hôtel has carefully selected what to upgrade, replacing only what was necessary—such as mechanical equipment and technology—while preserving, for example, the placement of floor drains and certain wall coverings. The renovation has been carried out in close dialogue with both the hotel’s kitchen staff and external specialists, to ensure high functionality, long-term quality, a good working environment, and a kitchen built to last.

“Our kitchen staff’s ideas and insights have been crucial in shaping the new kitchen, and are one of the main reasons we chose to undertake this project. It’s not just about meeting today’s needs or taking the next step into the future, but equally about creating a work environment where our employees thrive, feel well, and have the right conditions to create the culinary joy of tomorrow and continue delivering the high quality that defines all our offerings”, says Karl Persson, Food & Beverages Manager at Grand Hôtel Stockholm.

Today, the central kitchen is an important hub in Grand Hôtel’s gastronomic operations and forms the core of everything served in the Cadier Bar, 24/7 room service, and breakfast for all hotel guests. The hotel’s total kitchen space amounts to 1,407 square metres and includes, among others, the kitchens of Grand Soleil, Verandan, and the Pâtisserie.