Grand Hôtel’s New Executive Chef – Gabriel Ask – Adds Star Quality to Culinary Stockholm

Grand Hôtel is proud to present its new Executive Chef, Gabriel Ask. With him, Gabriel brings top-notch experience from some of most exclusive restaurants and hotels in the U.S. With a career that began at the iconic French Laundry in Napa, he joins the Grand Hôtel from Faena Hotel in Miami, where he was responsible for the startup of seven different restaurant concepts. After 23 years in the U.S. and France, he is now moving back home to Sweden to take Grand Hôtel’s culinary offering to new heights.

Starting his career at the fine-dining pioneer French Laundry, Gabriel has held key positions at a variety of successful luxury hotel undertakings in the U.S. – gaining invaluable experience that he brings with him in his move home to Sweden. His track record includes the classic Bellagio in Las Vegas, the much-talked-about Faena in Miami, the deluxe Montage in Beverly Hills and the opulent Pelican Hill resort in Newport Beach.

“For me, the kitchen is the backbone of a good hotel. In the U.S., I was given the mandate and muscle to create extraordinary culinary experiences and I’ve always said that if anything would get me to move back to Sweden it would be to work at the Grand Hôtel – which is truly a world-class establishment,” says Gabriel.

Gabriel’s extensive role at the Grand Hôtel spans the Veranda restaurant’s breakfast, lunch and dinner offering, room service, the Cadier Bar and the Grand Hôtel’s boundless event and conference proposition. Together with a team of 40 plus chefs, he has already begun to further develop the hotel’s culinary offering, without nostalgia. Gabriel’s first call was to further enhance the Cadier Bar’s popular Afternoon Tea both tastewise and visually. The Terrace’s culinary offering is also being revamped, adding a delectable summer grill. And a new concept for the Cadier Bar will be presented in late summer 2017. Indeed, Gabriel is keeping all doors open for new ideas and collaborations.

“As a visitor to Stockholm, it feels like all the places serve the same food. I want to sharpen the Grand Hôtel’s impressive culinary legacy and create a characteristic cuisine offering top-class food in an easy going way that feels modern and inviting. Here at the Grand Hôtel, I’m thankfully fortunate to work with the most competent personnel that I’ve encountered in my career so far,” says Gabriel.

“Gabriel is a dream recruitment and we’re absolutely delighted to have been able to entice him home to Sweden. I’m sure we’ll create fantastic things together, giving our guests an even more delicious experience. The Grand Hôtel is so much more than a hotel – it’s a destination in itself, where cuisine is a major component,” says Pia Djupmark, CEO, Grand Hôtel.