About Stefano Catenacci

Stefano Catenacci is the Chef des Cuisines at the Operakällaren since 1996 and also responsible for all catering to banquets and dinners at the Royal Castle. Part-owner of Nobis AB since 2001, the group operating Operakällaren, Stallmästaregården, Hotel J, Hotel skeppsholmen and several other venues.
Stefano Catenacci did create the dinner at the grand wedding of H.R.H. Crown Princess Victoria at the Royal Castle on June 19!
Ever since 1961, Operakällaren has been responsible for all catering to banquets and dinners at the Royal Castle.

Stefanos awards & memberships
- Winner of the Silver medal in the Swedish contest ”The chef of the year” in 1999
- Winner of the Gold medal in the Nordic championship in 1999
- 4th place in the European championship in Bordeaux in 2000
- Elected ”Chef of the Chefs” by the all the major Swedish chefs in 2000
- Award of the Swedish Gastronomic
- Academy’s Gold medal in 2003
- ”The Spoon of Taste” 2007 by Lilla Sällskapet
- "Årets Werner" 2008 by Restauranger & Storhushåll
- Member of Eurotoques
- "La Dance" by M Sandahl Foundations

Stefanos background
I learnt how to cook in my father’s different restaurants. As part of my training for the appointment of Chef des Cuisines at Operakällaren I practiced as a trainee at several first class restaurants in Europe, such as Restaurant ”L’Albereta Di Gualtiero Marchesi” outside Milan, Italy (autumn and winter seasons 1994); Restaurants ”Carré des Feuillantes” and ”Le Divellec” in Paris (autumn 1995) and Restaurant ”Comme chez Soi” in Bryssel (during the winter 1996). Diplomaed Sommelier in June 2000.

Source of inspiration
The gastronomic width of the kitchen at the Operakällaren where we have cooks representing several generations, working in restaurants abroad and with skilled colleagues.

Stefano about being a chef
Why I wanted to become a cook? I was very young when I decided to follow in the footsteps of my father. When I was 14 years old I began to work as a cook in my parents Italian restaurant in Stockholm, the Caina. At that time we were only three persons working in that restaurant, my parents and myself. There has never been any alternative profession in my mind ever since.

Advantages of the profession? The privilege of cooking advanced food every day. The creativity and continuous development of the art of cooking.

The best part of the job? The feeling when everything runs at 100 per cent, in spite of all stress and different things that have to be fulfilled at the same moment, and to know that the restaurant is filled with satisfied clients.


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