{"id":23929,"date":"2025-10-02T17:15:22","date_gmt":"2025-10-02T15:15:22","guid":{"rendered":"https:\/\/www.skeppsholmsgruppen.se\/we-want-to-elevate-catering-to-restaurant-level-meet-francisco-head-chef-at-skeppsholmsgruppen-catering-event\/"},"modified":"2025-10-15T15:28:53","modified_gmt":"2025-10-15T13:28:53","slug":"we-want-to-elevate-catering-to-restaurant-level-meet-francisco-head-chef-at-skeppsholmsgruppen-catering-event","status":"publish","type":"post","link":"https:\/\/www.skeppsholmsgruppen.se\/en\/we-want-to-elevate-catering-to-restaurant-level-meet-francisco-head-chef-at-skeppsholmsgruppen-catering-event\/","title":{"rendered":"“We want to elevate catering to restaurant level” – meet Francisco, head chef at Skeppsholmsgruppen Catering & Event"},"content":{"rendered":"\t\t
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There is a lot of activity behind the scenes in the Eric Ericson Hall on Skeppsholmen. In an hour, 200 guests will sit down to a three-course dinner – in a room that just a few minutes ago was used for a conference. In the middle of it all, Francisco, the head chef, is calm but focused, assigning tasks to his team.  <\/p>\n\n\n\n

– The beauty of catering is that every occasion is unique. We have to adapt to the venue, the guests and the atmosphere. For me, it’s a creative craft – almost like building a restaurant from scratch, but just for one night, <\/em> Francisco says. <\/p>\n\n\n\n

From star kitchens to Skeppsholmen and with all of Stockholm as the playing field<\/strong> <\/p>\n\n\n\n

Francisco has a solid background in some of Sweden’s top kitchens. He has worked with star chef Mathias Dahlgren, been head chef at Gondolen and sous chef at Ellery Beach House. But his passion for food started long before that.  <\/p>\n\n\n\n

– I grew up with food as a natural part of life. My grandmother and father always cooked from scratch, with a lot of love and respect for the ingredients. That’s where the interest was sparked, <\/em> he says. <\/p>\n\n\n\n

When he got the opportunity to take on the catering part of the Skeppsholms Group, he saw the chance to realize a dream: to combine the best of the restaurant world with the flexibility of catering. <\/p>\n\n\n\n

“Clean flavors and sustainable raw materials”<\/strong> <\/p>\n\n\n\n

Francisco’s philosophy is clear: food should be clean, sustainable and honest. <\/p>\n\n\n\n

– I want guests to feel that each ingredient can speak for itself. Pure flavors, good ingredients and a clear sustainability mindset. This is the basis of everything we do, <\/em> he says. <\/p>\n\n\n\n

But delivering restaurant-quality food outside the restaurant walls requires planning and finesse. <\/p>\n\n\n\n

– There are a lot of logistics. We prepare as much as possible in our kitchen, but many steps are done on site, just before serving. Proteins like meat and fish are particularly delicate – they have to be perfect at the right moment. There are no shortcuts. <\/em> <\/p>\n\n\n\n

An experience beyond the expected<\/strong> <\/p>\n\n\n\n

With its catering, Skeppsholmsgruppen wants to create more than just food on the plate – the meal should be part of the whole experience. <\/p>\n\n\n\n

– We don’t just want to serve a dinner, we want to create a feeling. When guests leave our events, they should have experienced something a little extra, something they remember. That’s why we always work on the details, both in taste, organization and overall impression, <\/em> Francisco says. <\/p>\n\n\n\n

A growing business<\/strong> <\/p>\n\n\n\n

Since its inception, Skeppsholmsgruppen’s catering has grown rapidly. Francisco sees the future as both challenging and inspiring.  <\/p>\n\n\n\n

– We’re in an industry where more and more people are setting high standards – and I love that. Our ambition is to continue to develop, to raise the bar for what catering can be. I want our guests to feel that they are getting the same quality as in a really good restaurant – but where they want it. <\/em> <\/p>\n\n\n\n

And as the evening approaches, guests take their seats, and the first plate is brought out, Francisco looks pleased. For him, it’s not just about food – it’s about creating moments that last.  <\/p>\n\n\n\n

– For me, it’s an honor to be part of turning ordinary days into special memories. That’s what drives me, every time. <\/em> <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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There is a lot of activity behind the scenes in the Eric Ericson Hall on Skeppsholmen. In an hour, 200 guests will sit down to a three-course dinner – in a room that just a few minutes ago was used for a conference. In the middle of it all, Francisco, the head chef, is calm […]<\/p>\n","protected":false},"author":247968714,"featured_media":23916,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1372371],"tags":[],"class_list":["post-23929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novelty"],"acf":[],"yoast_head":"\n"We want to elevate catering to restaurant level" - meet Francisco, head chef at Skeppsholmsgruppen Catering & Event - Skeppsholmsgruppen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.skeppsholmsgruppen.se\/en\/we-want-to-elevate-catering-to-restaurant-level-meet-francisco-head-chef-at-skeppsholmsgruppen-catering-event\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\""We want to elevate catering to restaurant level" - meet Francisco, head chef at Skeppsholmsgruppen Catering & Event - Skeppsholmsgruppen\" \/>\n<meta property=\"og:description\" content=\"There is a lot of activity behind the scenes in the Eric Ericson Hall on Skeppsholmen. 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