"I moved to London when I was 18 years old, what felt like a day or two after graduation. I wanted to see the world as soon as I possibly could, not a second later. I don't really remember what I expected but I do remember it was so much harder to get a job than I'd ever thought. After a couple of hundred "No" I finally got a "Yes" and my first job in London was as a doorman at the Ritz, greeting guests and making sure they had a warmth welcoming. And that's how my journey in the hospitality industry started."
"After I had been living in London for a while and experienced the nightlife a big, international city had to offer. I had become more and more intrigued with it. And now I wanted to become a part of it. Shortly after I landed a job at the hottest place in town at the time, "Momos", as a bar-back. That's an assistant to the bartender. I would do stuff like cutting lime, making sure the they had plenty of ice and all while international A-list celebrities danced the night away from the other side of the bar. And I loved every second of it. I knew then that nightlife is what I'm going to do and I'm going to be the best at it."
"My goal from that first night at Momos was my own place. But first I needed to learn. So I decided to move to L.A in order to learn from the very best. And I thought London was hard but that was easy compared to L.A. I applied for what felt like thousands of jobs before landing a bartender gig at the world's famous #theabbey. My story had just begun.
"L.A was like coming home. I loved the warm weather, the beaches and the people. Everybody in L.A had a drive just like me. Most of the people I worked with were bartenders slash actors but I had another ambition in mind. I wanted to become the very best at this - the hospitality industry. After The Abbey I started working at Katsuya, perhaps one of the most well known Japanese restaurants in Hollywood and a part of SBE, the hospitality group with establishments all over the US. I got the chance to work with some of the world's best chefs, bartenders, managers, waiters and directors of operations. Every long day of work, followed by a even longer night of more work I saw as one thing; learning."
"After a few years in L.A I had gone from a bartender to become the SBE's Opening GM (General Manager) responsible for all their openings. I had paid my dues and worked my way up all while I gathered world class experience. I started to feel ready for the next thing. My own place. But I wanted to do it where it all begin, In Sweden. After working a year in Miami after I left L.A, I moved back to Stockholm and began working towards my goal. In the meantime I created the VIP nightclub Bergmans with Patrik Slettman and later on became the GM of Café Opera before teaming up with my partner Jerry Forsberg to start Scandinavia's most successful party brunch concept Bubbles & Brunch - And now, together with Jerry and our other co-founder Felix we just opened Kasai - my first own place. It took some time and a whole lot of work for that 18 year old behind the bar at Momos in London to do it. But he did it."