Daniel ROOS

Chef

Born in 1981 in Stockholm, Daniel Roos began his career as a baker in a supermarket. Uncertain of the orientation he wanted to give to his career, he took up professional patisserie on the advice of his boss. In 2000, after 3 years training, he got his first job working in a bakery. It wasn’t until a few years later that he discovered what was to become a passion, working as a pâtissier in a restaurant. Over the years, he held various positions in different restaurants, gradually climbing the professional ladder as his career moved on. While he was working at the Berns restaurant, as an assistant to the Chef Pâtissier, he learnt to develop his creativity, and spent every penny on books that fuelled his inspiration. His career took a decisive turn in 2006, when at the age of twenty-five, he became the Chef Pâtissier of the famous Operakällaren restaurant in Stockholm, where he worked with Stefano Catenacci. In 2009, he opened his own business: Pastry Design, offering creative advice and expertise. His talent and creativity were soon recognized by the profession, and in 2010, he created the dessert for the Royal Wedding of Princess Victoria. Daniel Roos has a broad range of interests and is a man of undeniable talent: a culinary blogger, he has written several cookbooks. He is also a member of the national Swedish cookery team, for which he is in charge of creating desserts. A task he carried off very successfully: the team won the 2012 Olympic gold medal in Germany. Curious and inventive, he loves to travel round the world in search of new ideas. His creations are a treat to the eye and a gourmet’s delight.

Its establishments

Chef pâtissier - Sweden