A conversation where we meet one of the key people who make Operahuset what it is. A person who plays an important role in the Opera House's story and contributes to the experiences, the hospitality and the inclusive gastronomy. Together, we continue to create memorable moments - one dinner, one party and one experience at a time.
This time we meet Linn Lundberg, assistant banquet manager and sommelier.
Hi Linn! Tell us about your background.
As a teenager, I had a dream of "Into the Blue" - I loved the ocean and its ecosystems. So I trained as a marine biologist and traveled to Bali, where I worked from a jet ski and took the temperature of sharks. Bali has been my second home for many years.
At the same time, I entered the restaurant world early - and loved that party too. It's a world of its own! With two real gourmets as parents, food, restaurant visits and good ingredients were always a natural part of life. I have previously worked at Sturehof and Coco & Carmen, among others.
You have two roles here in the house - assistant banquet manager and sommelier/head chef. Tell us!
As assistant banquet manager, I work with project management and operations in Operahuset. Once my colleagues Douglas and Malin have sold an event, I take over - and am responsible for everything from planning and logistics to hiring furniture, making schedules and coordinating the service for the evening. My job is to make sure that what was promised actually becomes reality.
I also have a huge interest in wine. To really develop that, I want to be in a place where I can open and work with a high level of bottles - and that opportunity is at Operakällaren . Therefore, I also hope to enter the dining room as a sommelier and head waiter from time to time.
How does a typical evening differ between your two missions?
In the dining room, the evenings are pretty much the same. We have the same goal every night: to be in the absolute top tier of restaurants.
On the event side, it's something completely different. It can be anything from an 18th birthday party to a big corporate banquet. I have a lot going on in my head and this job gives me an outlet for it. It's a special feeling and confirmation when you manage to organize a dinner for 250 guests.
What is good hosting for you?
I love hosting and hospitality - creating an impression that the guest will never forget. For me, it's about finding a connection with each person, making someone feel really good. It should feel personal, genuine and done with the heart.
What is the most challenging and rewarding part of your role?
The most challenging part is being around people all the time - it's intense and the pace is fast. But at the same time, it's also what I love. It gives me energy. I really love taking care of people. Like folding the napkin when the guest goes to the bathroom - there's something beautiful in those small, thoughtful gestures.
You have a solid knowledge of wine - how did you gain all this experience?
I know which producers I love - white Burgundy, for example - and I've actively sought out star restaurants that work with those wines. I've had the opportunity to try many great bottles, but also to really spend time with the wines. There's something special about sitting in a beautiful dress in Paris and drinking a wine with a particular label - it can make you feel both beautiful and incredibly present in the moment.
Which bottles do you dream of opening?
Down here in Nobiskällaren , I want to open all the Coche-Dury. There's something magical about those wines. Some of the best moments of my life have been linked to them - when you get to step into that little dream world that only wine can create.
What types of events are best suited to the house?
The strength here is undoubtedly the service and the food - so gala dinners, large and grand events are perfect. It's an incredible feeling to eat this kind of creative food in the historic setting. I love contrasts.
Why are you so awesome at your job?
Caring. I give myself - to a person or to a situation. It gives me energy and a kick.
If you could travel back in time to a historic party or dinner - what would it be?
I would have enjoyed a time where you were allowed to be extreme - with outlandish clothes, maybe a masquerade where everything happened: drama and decadence.
If you could swap jobs with anyone at Operahuset for a day, who would it be - and why?
Emanuel or someone else in the kitchen. It would be cool to be a good cook for a day.
What song would be the soundtrack to your life?
Unwritten by Natasha Bedingfield.
What is your favorite hack at work?
My energy!
What's your guilty pleasure when you're not drinking expensive white burgundy?
Pucko. I drink incredible amounts of Pucko.
If you could choose one thing from Operahuset to take home with you, what would it be?
I would like to take all the stories that are in the walls. Or... empty the wine cellar.
What does a perfect day off look like for you?
I'm recharging my batteries. Preferably traveling, but otherwise you can usually find me at my favorite restaurant Leijontornet. I like contrasts - preferably lunch at a star restaurant, then a Guinness in an alley in Old Town.
If your job was a cocktail - what would it be?
A Dry Martini. Classic and classy. I can actually be that too, haha.
