Pop-Up Restaurant with Martin Moses, Chef of the Year 2019
Åre Gastronomy Week opens with Martin Moses, winner of Chef of the Year 2019!
Thanks to our main sponsor Melleruds and our collaboration with the Chef of the Year, The Swedish Championship in Professional Cooking, we are proud to announce that the 2019 winner, Martin Moses will be opening Åre Gastronomy Week by preparing a fantastic tasting menu in our Pop-Up Restaurant in the middle of Åre Square.
The ingredients that Martin will be using comes from Jämtländ’s own producers & food artisans. These products have been carefully selected by Lena Flaten from Restaurant Flamman in Storlien.
Dinner: SEK 990
Beverage package: SEK 600
Alcohol-free package: SEK 300
As there is limited seating, only 24 people will be able to attend dinner this evening, meet Martin and experience his amazing craft.
Click on the link below to request a seat at the table.
We will notify those who have received a seat on Tuesday, 10 December.
Request a seat here
Martin Moses was born in 1982 and grew up in Växjö, Sweden. Since 2005 he has been working in Gothenburg with the Götaplatsgruppen. Martin began his career with PM & Vänner, went on to Fond then SK Mat & Människor where he works as Head Chef and with the development of the Company’s Restaurants. In 2019, Martin was at the top of the podium after winning Chef of the Year, but was already close in 2018 when he took home the Silver with only one point from the win. If you look back in the books you’ll also find Martin in the final of the Chef of the Year 2007, under the name Pettersson.
Swedish ‘Husman’ on the Plate
Martin has worked at Michelin Star restaurants for more than ten years. His signature is strong flavours with few ingredients, all given the opportunity to shine in both flavour and structure. At home, Martin likes to cook Swedish classics and Asian home cooking. Inspired by his upbringing where as a young man he already had great interest in food. He spent his time foraging for mushrooms and berries, fishing and growing vegetables. Later on his inspiration grew from his many trips to Malaysia where Martin’s wife has her roots.
“It is incredibly evolving and educational to compete and I carry with me a lot from my journey with Chef of the Year. But, mostly I still enjoy being in the kitchen where I get to cook, and being out at the suppliers. It’s the proximity to the ingredients that permeate my cooking and my food is created according to the season and availability.”