Private chef in Stockholm
An evening at yours · Stockholm
We shop, cook, serve and wash up. You sit down at seven and don't get up until your guests leave.
From 1,700 kr per guest Ingredients and shopping included Reply within one day
Tonight's menu · Stockholm · 6 guests
The menus
Prices are all-in per guest at eight guests — planning, shopping, cooking, service and washing-up. Fewer guests costs a little more per head, more guests a little less. If you'd like something else entirely, we'll cook that too.
We know whose turbot came in this morning. For the Asian kitchen we have our own routes in. It can't be ordered up.
No cooking as entertainment, no competitions. If you want to learn something we run masterclasses for eight.
If you have your own idea — a family recipe, a dish from a trip — we build the evening around it instead.
Price
Between 1,700 and 3,200 kr per guest — and the ingredients are the largest part of it. Planning, shopping, cooking, service and washing-up included. Minimum booking 8,900 kr.
The ingredients aren't a footnote in the price, they are the price. Swedish signal crayfish cost around 450 kr a kilo and a crayfish party takes half a kilo per guest. A five-course menu in August comes to 700 kr per guest in produce alone — before anyone has cooked anything.
Your evening, from
23 100 kr
2,888 kr per guest
Buying the drinks yourselves isn't a limitation, it's your biggest saving. At a dinner for ten the restaurant markup on wine is usually more than our entire base fee.
No commitment. We reply with a menu proposal and a fixed price within a day.
Seventeen years in restaurant kitchens taught us one thing: the best dinner is rarely the fanciest.
The one where nobody has to get up. Where the host hears the whole story. We arrive with the ingredients, borrow your kitchen for a few hours and leave with the washing-up done.
All of Stockholm county, from Vasastan to the archipelago. Dinner parties, birthdays, proposals, crayfish parties — or a private chef for companies.
What you don't see is the morning. The fire is lit long before we ring your bell. Leeks are charred whole in the embers, apricots grilled in thyme and sage, crayfish peeled by hand. Your kitchen never has to see a single coal.
Who we are
You're letting two strangers into your kitchen. We thought it was easier if we introduced each other.
Le Cordon Bleu in London, then seventeen years in Michelin kitchens. Has run Botica and Bar Secreto here in town.
He's Portuguese in the hands — coal, salt, acidity, and a stubborn belief that fish is best left alone. He talks to suppliers the way other people talk to old friends, which is exactly what they are.
— Pelle on Pedro
Opened East here in Stockholm. Has cooked in India, Japan, Singapore and London, and brought home something you can't read your way to: a feel for spice and wok heat that only settles in the hands after twenty kitchens.
He's also the one who notices an empty glass at the table. That isn't training, that's temperament.
— Pedro on Pelle
Invite us We cook two dinners a month. Get in touch early if you have a date.
In a restaurant the room is ours. In your home it is yours — we are there to cook, nothing else. Our job is for the food to be the best thing that happened that evening, and for us to be the thing you remember least.
— PedroWe cook together because it's more fun that way — and because a menu that moves between the Nordics and Asia gets better when two people argue about it.
The work
Hiring a chef at home isn't four hours of work. Almost everything that decides how the food tastes happens before we ring your bell. Drag through the week and see.
We shop with suppliers we've known for fifteen years, not a wholesaler. Anything that needs time starts the same day — the chanterelles go into pickle and need two days to sour properly.
Hours of work so far
3
of roughly 22 in total, before your first guest arrives
Twenty-two hours of work, two chefs, and you never have to leave the table.
Questions
With a garden or terrace we bring the charcoal and light it at yours — always best. In a flat we do the charring at Pedro's in the morning. The same taste of fire, without smoke in your kitchen.
Absolutely not. Some hosts want us out front talking through every course. Others want the food to simply appear. Tell us which you'd prefer, or say nothing — we read the room.
Dark, discreet, clean. We look like we belong in your living room, not like a kitchen brigade that took a wrong turn.
You buy it yourselves — we sell no alcohol, which also makes the evening cheaper than a restaurant. We set the list to the menu and tell you exactly what to buy. If you'd like a sommelier or bartender, we'll arrange it.
Of course. Two adaptations are included and more can always be arranged — just tell us in advance and we'll build the menu so nobody ends up with a duller plate than everyone else.
Yes, but at your home. In Stockholm, private dining usually means a separate room at a restaurant. We turn that around: the same standard of food and service, but in your own dining room, with no neighbouring table and no closing time. Private chef, private dining, chef at home — call it what you like, we both turn up regardless.
For dinners, no — we cook and you stay seated. But we do run masterclasses for a maximum of eight, in cooking or in wine and food. Mostly for companies, but privately is fine too.
Your kitchen
The most common question we get before a dinner at home is whether the kitchen is up to it. It's the easiest one to dismiss. Tick what you have and we'll tell you straight what works.
Our answer
Invite us
You don't need a menu, a date or a headcount. Write a few lines — we reply within a day, and it's one of us, not a form.
If you're not sure it suits your evening, write anyway. We'll say so if we think something else would be better.
Thank you. We'll be in touch within a day.
We keep what you write here only so we can reply and plan the dinner, and we share it with nobody. If you'd like it deleted, an email is enough: bjudin@popathome.se.
From 1,700 kr per guest
Ingredients included · two chefs