Gustaf Berggren Sörlin

Gustaf Berggren Sörlin

BSc Informatics (Ongoing)
BSc Culinary Arts & Meal Science


I enjoy creating and maintaining tangible production systems and the software enabling their efficacy

Education

Work

Projects

Writing

  • Veda Verk Market Garden - Owner

    2024-12 Present

    1000m2 of vegetables and flowers. Selling to private customers and restaurants during the summer season.

  • Kocken och Grisen - Cook

    2021-06 Present

    Part time catering chef since 2021. On site wood-fired cooking.

  • Stiftelsen Barnens Dag - Janitor / Assistant Operations Manager

    2021-03 2023-05

    Started as a janitor focused on carpentry and outside environment. (2022) Assistant Operations Manager responsible for operational planning. Led and coordinated smaller projects.

  • Riket Vinbar - Cook

    2020-01 2020-12

    Operations planning: menus, purchasing and scheduling. Daily menu planning, organizing produce sourced from small scale farms.

  • Champagnebaren/Gunnebo Gårdskrog/Garveriet/Epoque - Cook

    2015-03 2020-01

    Extra shifts in varying positions whilst operating my own restaurants with the purpose of connecting with industry peers.

  • Gastroträdgården AB - Head Chef & Owner

    2014-04 2019-09

    Co-founder and co-owner mainly responsible for concept development, operational planning, kitchen design and economy, supply management, recruitment.
    Lead and managed staff in numbers ranging from 45-55 during peak season to 5-10 during off season.
    Operational units:
    - Restaurant FABRICK. (2017)
    - Restaurant Malmöns Brygga (2018)
    - Bryggbaren (2018)
    - Restaurant Hamnskjulet (2014)
    - M/S Svea af Bohuslän (2018)
    - Malmöns Pizza (2014)
    - Gula Kiosken (2016)

  • Dorsia Hotel & Restaurant - Cook

    2014-03 2017-06

    Worked in a close-knit, skilled and motivated team for three years. Tasting menus in classic French style with global influences.