As a seafood lover and a professional chef, I realise how important it is to know where the ingredients come from. We need to understand that we are taking care of the planet and the ocean when we are cooking seafood.
Frida Ronge is an award-winning chef and so much more — visionary, dynamic and creative with a small piece of Japan in a big Nordic heart. As the culinary director at TAK and UNN in Stockholm, Sweden, Frida leads the development of the gastronomical and conceptual vision, making Japanese food more Nordic.
She is the founder of the restaurants Råkultur and vRå, and has published a book, ‘Raw like Sushi’, which won the Swedish Meal Literature of the Year award in 2017. She is also the winner of White Guide Rising Star of the Year, Karin Franssons mentor prize, Taste Maker of the Year 2017, and has won a silver medal in Seven Sushi Samurai.
