What inspires you the most in your daily work?
What I’m most passionate about and what has stayed with me over the years, is the guest interaction. The guests are truly what brighten my evenings. Having meaningful conversations and meeting new people lifts me as a person. I’m inspired by working with something that is constantly creative and hands-on, while also deeply social. Even after all these years, no two evenings are the same, and that unpredictability – combined with adapting to each unique situation, is what drives me the most.

Do you have any hidden talents?
I’m surprisingly good at trap shooting.

What’s your guilty pleasure?
Without a doubt, meatballs with macaroni. It’s the dish that gets cooked most often at home – a simple but unbeatable classic.

What trends do you see right now in food and restaurant culture?
We’re seeing a clear shift where guest behavior is moving more towards wine bars and social pubs rather than traditional nightclubs. This is likely a mix of a more strained economic climate and a maturity among guests who have done the club scene for a long time. Sitting in a pub and talking rather than partying in a club is simply a better way to save your wallet.

What’s your favorite restaurant in Stockholm – besides your own?
It changes constantly, but the last dish that knocked me out was an absolutely divine chanterelle toast at AG. It’s a must-try, immediately.

If you weren’t working in the restaurant industry, what would you be doing instead?
I have a background in UI/UX design, so I would likely be working with that. Probably some form of graphic or web design, where I can combine creativity with structure.

Do you have any role models in the industry?
Stefan Lindström who works the bar at Riche Phoenix. He’s been active in the industry for a significant time now and I admire seeing someone like him work.

Any upcoming travel plans?
Planning for 2026 is in full swing. There’s a wedding in Mallorca, and I’m also looking forward to trips to Madrid and Ibiza during the year.

What can we expect from the bar this autumn?
Spesso is significantly larger in summer, with the entire terrace open. During winter we scale down and have upgraded to a much more intimate and social lounge environment, with tables and seating that truly invite conversation. This autumn, guests can look forward to a strong team behind the bar, with two well-known faces, Net and Oliver, as well as myself, newly on site. We all share a passion for giving guests the level of service they deserve.

Our cocktail menu is broad, and we’ve put a lot of care into making sure our classics are well-crafted and incredibly delicious. We offer a dynamic experience: calmer weekdays for those who want to enjoy cocktails in a relaxed setting, while Fridays and weekends bring higher energy and pace with great DJs at the decks. In short: a refreshed space, great vibes, and fantastic drinks!