Tell us – who is Daniel? What’s your background?
I’m a dad of two, grew up in Haninge but now live in Hägersten – which I love! My favorite way to spend a weekend is with my kids, trying to be the best role model I can. Too bad they hate being in the kitchen – because that’s exactly where I thrive. I love to cook, and honestly, I feel like I just go around feeding them treats all the time
I’ve always been driven by human connection, a sense of energy, and great service. That’s why the restaurant world has always been a natural fit for me – even if it means late nights and a fast pace, it’s worth it every time. I’ve worked in the industry for over 20 years, in both the kitchen and front of house, blogged about food, and shared recipes on social media.
In short: I live to create experiences. I’ve had many roles, but I’ve been part of SPG for many years now. A 9-to-5 desk job? Hmm… not quite my style
How long have you worked at Spesso?
Over two years – and I absolutely love it!
How would you describe the vibe on a really good night at Spesso?
It should feel like the whole restaurant is alive. There’s movement, energy, laughter, music, happy guests, and a team that’s working in rhythm and joy. The food and drinks carry the evening, but it’s the people who make it magical. When guests leave with a smile and thank us for the night – that’s when it hits home ❤️
What’s a small detail in service that makes a big difference – even if guests don’t notice it?
Staying one step ahead – without the guest realizing it. Refilling water before it runs out, clearing unused glasses, keeping the space tidy, and making sure the guest always feels seen. It’s about creating a sense of ease. Guests shouldn’t have to ask for anything – we should’ve already thought of it.
How do you create that smooth, flowing feeling in a service?
Preparation and clear communication. Everyone on the team needs to know their role and feel responsible. We go through everything before the shift starts, but you also need to be ready for the unexpected – because every day is different. That’s what makes restaurant life fun!
What have you learned about hospitality over the years – and what do you try to pass on to your team?
It’s not about titles, it’s about teamwork and leading your team. We have different responsibilities, but we’re one unit. Leadership, to me, is about inspiring – not controlling. True hospitality comes from a genuine desire to care for both guests and colleagues. Ask for help, give help, and always keep the guest in focus. That’s why we’re here.
Spesso has something special – how would you describe it, without mentioning the food or the view?
It’s the atmosphere. A mix of different people, high energy, top-level service, and a relaxed, confident vibe – like being in a modern city somewhere in Italy. Except 12 floors up in Stockholm. You have to experience it to understand it.
Which dish best captures the spirit of Spesso right now?
Oof, hard to choose – but if I have to:
Starter: Tuna Crudo – a flavor explosion
Main: Chicken Milanese – and the fries are on fire!!!
Dessert: Banana & Pecan with caramel sauce, banana ice cream, and meringue. – No words necessary
What do you want people to feel when they leave Spesso?
That they’ve had an experience – and want to come back, again and again. That they’ve gotten to know us who work here, and that we always deliver. Every time.
Who would you most like to bring to Spesso for a long evening at the window table?
My dad. I miss him every day. I’d love to sit with him out on the terrace, have a beer, talk, and really get to know him. He passed away when I was 11, just 43 years old. One night with him is my biggest wish.
Which drink on the menu matches your personality best – and why?
Margarita on the rocks – 100%. A little sweet, a little sour, sometimes spicy – kind of like me, but with a golden touch.
