Hi Johan! Tell us about your background.
I am from Peru, born and raised in Lima. I came to Sweden when I was 10 years old and started in the restaurant business when I was 14. I have always had a great interest in food and drink and love that I have been able to make a living from my great interest. I have worked all over the world, including Australia, Belgium, Spain and Peru and it has been great to travel and discover the world and the people.
What did you do before you came to us here on Kungsholmen?
Then I was bar manager at Fiore.
What do you want your guests to experience at Orangeriet & Trattorian ?
It should be familiar and prestigious. I want guests to feel welcome and seen - a place where many can feel comfortable. Come, sit back and enjoy the food, drink, ambiance and hospitality.
Tell us about the drinks here.
I like to experiment with flavours and drinks, but of course everything we do falls under our Italian concept. It's also important to me that our employees are allowed to express themselves creatively, whatever their level. Everyone in the team is involved when we do workshops to update menus and drinks. This way we have the chance to reach as wide an audience as possible.
What is good hosting for you?
A good host is open and unpretentious! A plus, of course, is if he or she is knowledgeable in his or her field.
What does a perfect weekend look like for you?
It's sunny and I'm probably at the gym and at home in the kitchen messing around!
If you invite us to your home, what will the evening look like?
We'll start with champagne and seafood. Then it will probably be paella or chupe, a thicker seafood soup from Peru. We'd love to have Blanc de Blancs or Sancerre with that. If it's just the two of you, we'll probably have a few shots too, haha...
What do you like most about life in the pub?
The social! And the freedom to be myself as an individual.
What would you do if you weren't doing what you do?
Business development. It's a creative and more or less limitless field.
You often talk about the creative side of your profession. What does that mean to you?
It's about how you manage to respond to and stimulate a guest. Creativity comes in the form of food, drink, ambiance. It can be about matching food and wine, the composition of a drink and so much more. Simply how we can seduce our guests. This is what stimulates me the most in my profession.
Starter or dessert?
Starter
Wine or champagne?
Champagne
The country or the city?
The country
Friday or Saturday?
Saturday
Pool or sea?
Sea
Paris or Berlin?
Paris
Pre-party or after-party?
Afterparty
Johan Ringkrans or Anna Asperen?
Haha, do I have to answer that?? In that case I'll have to say Johan then.
Thanks Johan! We love that you are part of Brasseriegruppen!
