As a waiter for fourteen years I have developed a deep insight into all different types of restaurant service. This allows me to do most of my work on a freelance basis. And that is how I like it. I thrive in new environments and with new challenges on a daily basis.I come from training in mostly French and Nordic quisine with a distinct touch of old school. I've worked in a plethora of European kitchens and also gotten a light grasp of Japanese cuisine thanks to my time at Rawbata, Swedens first Robatayaki kitchen, in Stockholm.Today I'm based in Malmö and work in and around the city. I help out wherever I'm needed and see opportunities I find interesting. In me you get a true service person that sees service as something inherent and natural.I offer an hard to match competence and a genuine will to contribute and work hard.