Emanuel Tärnqvist has been appointed Executive Chef for Operakällaren and simultaneously assumes the role of culinary leader for the entire Operahuset. This appointment marks a new chapter for the house and aims to further enhance the quality and overall gastronomic experience within both its restaurant and event operations.
Tärnqvist is classically trained in French cuisine and has previously worked in both Australia and Paris. In 2015, he returned to Sweden and began a close collaboration with Daniel Höglander. Three months later, they opened the award-winning restaurant Aloë, which proudly holds two Michelin stars. After nearly a decade as creative partners, the duo took over the culinary responsibility for Operakällaren last summer. Now, Emanuel steps into the role of Executive Chef, simultaneously assuming overall responsibility for the culinary direction throughout Operahuset.
“It feels natural to now take on the role of Executive Chef for Operakällaren – it is here in the kitchen that I belong, and in the dining room that I meet our guests. It is equally important to take a holistic approach to the entire establishment. Operahuset must deliver food of the highest standard, whether it is an intimate dinner in the dining room or a corporate event for 300 people at Operaterrassen. Within its respective segment, it must maintain the absolute highest level – every time,” says Emanuel Tärnqvist.
“We are observing an increased demand for large dinners, from both private and corporate clients. By appointing Emanuel as the creative leader for the gastronomic experience throughout the entire establishment, we ensure that everything served is of the absolute highest quality,” says Oscar Durling, CEO of Operahuset.
With Tärnqvist at the helm, Operahuset continues to develop its gastronomic offering, aiming to create exceptional dining experiences – whether for an intimate Michelin-starred restaurant experience or a banquet for several hundred guests.
“Daniel's and my goal when we took over Operakällaren last summer was to open up the establishment in a new way and create a place where people can meet and share unforgettable moments. We have made significant progress, and now I look forward to continuing to develop the cuisine and being the first culinary leader at Operakällaren to achieve two stars,” says Emanuel Tärnqvist.
Operakällaren, which opened in 1787, is one of Sweden's most prestigious restaurants. Under Tore Wretman's leadership from 1955, Operakällaren became a renowned gastronomic institution, introducing new culinary techniques and earning international acclaim for the restaurant.
