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’re meeting Malin Åsberg, Event Supervisor
Hi Malin! Tell us a little about yourself.
I grew up in Vaxholm but now live in Täby with my husband, our two children, and our dog. The restaurant industry has been a part of my life for as long as I can remember. When I was 31, I decided to pursue further education in meetings and events. I came to Operahuset my second internship period, but it never turned into an actual internship. Instead, I was offered a position and dropped out of school to start working here right away.
You’re the Event Supervisor at Operahuset. What does that entail in practice?
I’m in charge on-site during events. Before each event, I schedule staff, coordinate with the kitchen, and make sure all beverages and supplies are in place. During the event itself, I’m the client’s primary point of contact and also oversee the team on the ground.
What is the most enjoyable and the most challenging part of your job?
The biggest challenge is undoubtedly the timing. The pace is very fast, and everything has to fall into place at exactly the right moment. We can have several events going on at the same time, and then I sometimes have to be in multiple places at once.
The best part is when service really runs smoothly. When guests are in a good mood, the team works together, and the customer is satisfied. Successful service and a satisfied customer go hand in hand.
How do you salvage a situation that’s starting to spiral out of control?
I enter a state where I become very calm, yet at the same time extremely clear. Often, it’s a matter of gathering the group and giving a brief pep talk: “Now we’re going to step it up.” It could be that someone suddenly falls ill or that the client changes something in the middle of the event. In those situations, it’s crucial to stay calm and find solutions quickly.
What do you think is the most important detail that guests often overlook, but that makes a big difference to the experience?
I usually call it “lull-lull.” Lighting, flowers, candles, curtains that hang just right. All those details that you might not notice when they’re working, but that really affect the atmosphere in the room.
What first drew you to this industry?
The restaurant world is so diverse. I wanted to try something new while still holding on to what I love about the industry: food, drinks, and service. Event planning seemed like a natural fit and gave me a fresh start.
What does it take to make a large event for 300 people feel personal and warm?
Planning—above all, planning the flow of people. We can accommodate a large number of guests, but it’s crucial how people move through the venue and how they transition from one part of the experience to another.
Then there are the details again. The little touches. And the service. After all, we’re in the party business. Guests are here to have fun, and we should have fun together with them. Warmth, personality, and humor are always welcome.
What do you think makes for great hospitality?
Warmth and joy.
How would your colleagues describe you and your leadership style?
My kids and friends probably wouldn’t describe me as calm—but my colleagues seem to. I love making lists and am very practical. I hope they’d say I’m clear and steady when the going gets tough.
Is there a moment during the evening when you usually feel like “this is it”?
Those of us who’ve worked in the restaurant industry for a long time thrive on those quick bursts of excitement. Often, a customer will come up to us during the evening and say that everything is running smoothly. That gives us a boost of energy, and then everything gets even better. Sometimes it feels like the moon is perfectly aligned and everything just works, and it’s an amazing feeling.
What Operahuset a special venue for events and parties?
The venues, without a doubt. I love Café Opera. You can host everything from dinners and conferences to large parties there. I’m practically obsessed with that venue.
And Operaterrassen , with its view of Stockholm. We Stockholmers are a bit spoiled by it, but international guests are often blown away when they go up there.
What’s the strangest thing that’s ever happened during an evening that you’ve had to deal with?
We had a group from a university with us. Dinner went exactly as planned, and everyone seemed to be having a good time. Suddenly, the toastmaster went up on stage to thank everyone for the evening, and the entire room—300 people—started singing “Personalen.”
I had never been to a dinner like that before and had no idea what was happening. The singing got louder and louder until everyone started shouting and clapping in time. The entire service team and I were ushered up to the stage, and suddenly all the guests got down on their knees and sang a tribute song to us. Afterward, we were all pretty shocked. But it was really nice!
Do you have any hobbies outside of work?
I’m actually not very good at hobbies. But I spend a lot of time with family and friends. Many of my childhood friends had kids around the same time I did, so we hang out a lot together. I love it when the house is full of people.
What’s your favorite spot in Operahuset Opera Operahuset?
Café Opera.
Is there any kind of event you’d love to organize here?
The Elle Gala would have been a lot of fun. I love creative designs, fashion, and when people really go all out.
If the walls of Operahuset talk, what do you think they would say?
There is so much history in this building. I’d love to know what happened here fifty or sixty years ago. All the people who have passed through these rooms and all the stories that were never recorded.
If you could invite anyone to an event—dead or alive—who would it be?
My grandmother. She passed away when I was thirteen, and we were very close. I would have loved for her to meet my family, my children, and see the life I’ve built.
What do you do in the last five minutes before the guests arrive?
I try to take a moment to myself. I go over the event one last time, relax a bit, and refill my water bottle.
What would you have done if you hadn’t worked in events or the restaurant industry?
I actually dreamed of becoming an actor. I attended the Calle Flygare Theater School for several years. But then family life came along, and I had to choose a career that would pay the rent. So maybe I would have become an actor.
Name an event you would have loved to attend.
The Oscars.
What is your greatest superpower?
That I stay calm even when things get really stressful.
If you could take one thing with you from Operahuset we close for renovations, what would it be?
One of those really old champagne bottles from the wine cellar. It should be really dusty, a little worn, and full of history.
