A conversation where we meet one of the key individuals who make Operahuset what it is. A person who plays a vital role in Operahuset's story and contributes to the experiences, hospitality, and inclusive gastronomy. Together, we continue to create memorable moments – one dinner, one celebration, and one experience at a time.
This time, we meet Pierre Bergling, superintendent at Operahuset.
Hello Pierre! You are the superintendent at Operahuset. What does the role actually entail?
The title is ancient and remains in use here and at the Grand Hôtel. It involves taking care of the building, though not in the same way as a property manager. It is a role that encompasses both responsibility and tradition. I received the title two years ago, but I actually started here as a 17-year-old intern when I attended restaurant school in Sundbyberg. I have worked in almost every department within the building, with a five-year break when I was an F&B manager at Nobis Hotel.
What does your work entail in practice?
I relieve the department managers so they can focus on service. Personally, I handle deliveries, purchasing, work environment, finances, and contracts. I also serve as the liaison to the National Property Board regarding the building's management.
Do you remember your very first day in the building?
Oh yes! My friend Adam and I started as interns. We were met by the housekeeper, had to sign in, collect our coats, iron our trousers with creases, and polish our shoes. We received instructions with exact measurements for table settings and then had to practice setting tables for the restaurant manager, who checked everything with a ruler.
We also received a manual with around 30 points – from how to welcome guests to how to assist them into a taxi. We were expected to know the menu in French, Swedish, and English. It was incredibly challenging, but my teacher used to say that this was Sweden's most demanding and finest restaurant – and I knew that was exactly where I wanted to be.
Do you still keep in touch with the old team?
Yes, we meet for lunch at least once a year. Many are older now, but there's a special bond that endures.
What does Operahuset mean to you personally?
For me, the building is more than just a workplace – it truly feels like a second home. I rarely think of myself as 'being at work'.
How has the building changed during your time here, and what aspects always remain?
The core operations have changed very little during my 24 years. It is still the same type of events and traditions. What changes are the people. When I work on the Christmas buffet with Emanuel today, it almost feels like when I first started. The service and quality have improved, but the underlying theme is rooted in history and within the very walls of the building.
Is there a particular moment that stands out?
All the occasions when we had the privilege of working for the Royal Family. The wedding dinner for Crown Princess Victoria and Prince Daniel is a lifelong memory. The secret trial dinner here inside Operakällaren was truly exceptional – hardly anyone in the building knew what was happening, and the press presence outside was immense.
Of course, there are also countless grand dinners and parties with prominent guests that have remained memorable.
How do you view service and hospitality?
For me, it's not just a job; it's something I genuinely enjoy. That is the essence of service – you must love what you do, otherwise, it will be immediately apparent to the guest.
What is the soul of Operahuset, and how is it preserved in a changing world?
It is the culture, the food, and everything that has been built up here over the years. Operabaren, for example, has maintained the same concept for over 120 years. Everyone who works here strives to preserve what has been, while simultaneously refining small details.
Is there a time when you feel the building is most alive?
Definitely the First Sunday of Advent. When the building is decorated, the Christmas buffet is laid out, and the first day of service begins, that's when the building is at its most beautiful.
Do you have a favorite place in the building?
Operabaren – for its history, food, and guests.
What do you consider your greatest responsibility towards the building?
To care for the culturally significant parts – ensuring they are maintained and preserved.
What have you learned about people after all these years here?
To become a connoisseur of people. All types of individuals meet here – different ages, experiences, and backgrounds – but we always function as a team. That is a strength.
How have you personally changed from working here?
I have grown up here. I have matured and learned an immense amount about food, beverages, and culture. It took a year to learn the fundamentals – it was truly here that I received my entire restaurant education.
Is there a role model you have carried with you through the years?
Many. But especially Jean-Paul Bénézeth; he was the cellar master at Operakällaren and my boss for 20 years. He has had a decisive impact on my career.
A long renovation of the entire building is approaching. How do you feel about that?
It is, of course, regrettable, but also special to be present when the building closes – and even more fantastic to be part of the planning for the new Operakällaren in 2032. Currently, I am working with the architects to design the kitchen. Renovating the building is both highly necessary and exciting.
What do you hope colleagues and guests will remember you for on the day you walk out the doors for the last time?
As someone who was helpful, pleasant, and contributed to the building's history.
If you could take one single item home from Operahuset – what would it be?
A painting by Taube that hangs on the staircase leading up to Operabaren. In the 1930s, a young Evert Taube sat there and drew a portrait of Eva with lipstick on a napkin from Operakällaren. I have always been fond of it.
