Malin Köllerström

Born and raised in Gothenburg, Sweden. My interest for food has always been great. Already at an early age I started to get interested in food and delicacies and often chose a piece of brie cheese instead of the weekend sweets. My family trips to Spain and France made my interest grow stronger, and it was the food from the Mediterranean with lots of fresh herbs, lemon and garlic that made a huge impact.

In 1999, I left Sweden for France, and since then have worked within the restaurant business in Paris and studied at the University in Nice. My last four years as a chef on private yachts has given me lots of different experiences worldwide. My previous employment was as Head Chef on M/Y Le Grand Bleu. (A 114m Motor Yacht.)

During my studies in Nice, I worked as a caterer for clients in Monaco, where I did everything from dinner parties to cocktail parties as well as traditional Swedish midsummer parties. It’s now extremely rewarding to be able to put all these experiences in to Scandinavian Catering.

Viveka Garsten

I was born and raised in Helsingborg in southern Sweden. Thanks to the closeness to the sea, I early developed a taste for all seafood delights from the west coast very early on. I first started to learn about the French cuisine when I went to Normandy in France for an exchange year. The country, culture and French Cuisine made my interest in food grow stronger.

During my studies of Food Science/Home Economics at the Göteborg University, Sweden, I worked with cheese and various meat delicacies in the local supermarket, catering for up to 300 people at the Swedish bank SEB and as chef on Svenska kryssarklubben’s classic tall ships. Cheese has always been one of my favourites, and the summer of 2004 I got the chance to develop my knowledge, this time in a professional cheese shop.

After graduating in 2004 with a bachelor in Food Science/Home economics, I came to France again.Initially I was going to help out at a local hotel for a month, but ended up running the hotel and bar for two years. Now I am ready to work with what I really love – food!