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Stefan Taylor
Award winning Chef and Restauratuer
Stockholm County
Västmanland County
Events
Public Events
Book one of our upcoming events.
From time to time, I like to do pop-ups and other types of events.
Smaller events are often held at my restaurant Essence in Stockholm but larger events are usually hosted at other restaurants or locations.
The number of public events I organise depends on the time of year, how many private events I have at the time and how much else is going on at Essence.
You will always find any upcoming events via the link below.
If you would like notifications about upcoming events, as well as the opportunity to book them ahead of there official release, please feel free to sign up to the newsletter at the foot of my website.
From time to time, I like to do pop-ups and other types of events.
Smaller events are often held at my restaurant Essence in Stockholm but larger events are usually hosted at other restaurants or locations.
The number of public events I organise depends on the time of year, how many private events I have at the time and how much else is going on at Essence.
You will always find any upcoming events via the link below.
If you would like notifications about upcoming events, as well as the opportunity to book them ahead of there official release, please feel free to sign up to the newsletter at the foot of my website.
Private Events at Essence.
Book a private event at my restaurant Essence.
I offer the opportunity for smaller groups to book my restaurant Essence in Stockholm privately.
Essence is a Chef’s Table style restaurant, with just 10-12 seating places around the kitchen counter it’s perfect for smaller events.
Essence is Kungsholm’s only Guide Michelin listed restaurant and also holds 3 forks in Falstaff’s Restaurant Guide.
Due to the nature of the concept and the small size of the restaurant, we serve a set menu to all our guests. In the case of private bookings the menu can be often be adapted for simple allergies, provided it is agreed upon in advance and the whole group is happy to eat the same menu.
(Please note we are unable to accommodate vegetarian diets, vegan diets or diets free from milk protein or egg)
As the menu changes every week and follows the season’s available ingredients it cannot be provided in advance.
However, we are happy to send this week's menu on request if you would like an example.
The menu ranges between 7-10 servings, depending on the ingredients and size of each dish.
The cost of the menu is 3750sek per person which includes a glass of Champagne on arrival and wine pairing together with the menu. (Alcohol-free beverages can be substituted if requested prior to booking.)
Bookings at Essence are prepaid and non-refundable.
I offer the opportunity for smaller groups to book my restaurant Essence in Stockholm privately.
Essence is a Chef’s Table style restaurant, with just 10-12 seating places around the kitchen counter it’s perfect for smaller events.
Essence is Kungsholm’s only Guide Michelin listed restaurant and also holds 3 forks in Falstaff’s Restaurant Guide.
Due to the nature of the concept and the small size of the restaurant, we serve a set menu to all our guests. In the case of private bookings the menu can be often be adapted for simple allergies, provided it is agreed upon in advance and the whole group is happy to eat the same menu.
(Please note we are unable to accommodate vegetarian diets, vegan diets or diets free from milk protein or egg)
As the menu changes every week and follows the season’s available ingredients it cannot be provided in advance.
However, we are happy to send this week's menu on request if you would like an example.
The menu ranges between 7-10 servings, depending on the ingredients and size of each dish.
The cost of the menu is 3750sek per person which includes a glass of Champagne on arrival and wine pairing together with the menu. (Alcohol-free beverages can be substituted if requested prior to booking.)
Bookings at Essence are prepaid and non-refundable.
Restaurant Collaborations.
Arrange a collaboration or four hands dinner together at your restaurant or mine.
I am always open to collaborations with other restaurants, whether it’s a four-hands dinner, restaurant takeover, or pop-up concept.
Please feel free to get in touch with me and I would be happy to join you for an event or collaboration.
I am always open to collaborations with other restaurants, whether it’s a four-hands dinner, restaurant takeover, or pop-up concept.
Please feel free to get in touch with me and I would be happy to join you for an event or collaboration.
Events at your home, office or another private location
Book us for an event at your home, office or another location.
I often receive requests to come out to private residences for events and special occasions.
Although these are the hardest requests to accommodate and can come with high costs due to the extra time and transportation expenses, if you have the space and budget for it, I am happy to accommodate private events at your home or another location of your choice.
Events at home are customised to your space and requests, however in order to maintain a consistent quality with all the events we host, the final menu is at our discretion.
If you are between 8-12 people, you can also book my restaurant Essence in Stockholm for a private event.
I often receive requests to come out to private residences for events and special occasions.
Although these are the hardest requests to accommodate and can come with high costs due to the extra time and transportation expenses, if you have the space and budget for it, I am happy to accommodate private events at your home or another location of your choice.
Events at home are customised to your space and requests, however in order to maintain a consistent quality with all the events we host, the final menu is at our discretion.
If you are between 8-12 people, you can also book my restaurant Essence in Stockholm for a private event.
consultation
Restaurant Consultation Services
A brief summary of the consultation services provided.
I have over twenty years experience in the restaurant industry, including over a decade building and operating my own establishments, among them the Michelin-recommended Restaurant Essence.
During this time, I have developed a strong expertise in creating and running restaurants at the highest level.
My experience ranges from hands on involvement in the build-out and setup of a restaurant to sourcing quality equipment, produce and beverages, as well as leading day to day operations.
I have extensive experience managing both kitchen and front of house teams to deliver efficient operations and exceptional guest experiences.
Available services
- Menu development.
- Development of signature dishes.
- Restaurant restructuring, rebranding, and concept development.
- Planning and oversight for new restaurants.
- Education in Kitchen Management.
- Education in Guest Relations
I have over twenty years experience in the restaurant industry, including over a decade building and operating my own establishments, among them the Michelin-recommended Restaurant Essence.
During this time, I have developed a strong expertise in creating and running restaurants at the highest level.
My experience ranges from hands on involvement in the build-out and setup of a restaurant to sourcing quality equipment, produce and beverages, as well as leading day to day operations.
I have extensive experience managing both kitchen and front of house teams to deliver efficient operations and exceptional guest experiences.
Available services
- Menu development.
- Development of signature dishes.
- Restaurant restructuring, rebranding, and concept development.
- Planning and oversight for new restaurants.
- Education in Kitchen Management.
- Education in Guest Relations
Menu Development and Signature Dishes
Development of new dishes for your restaurants menu.
Designing and developing a menu can be challenging, even for highly experienced chefs.
It is easy to fall into the habit of repeating familiar dishes or creating menus that closely resemble those of other restaurants.
Many cities have a handful of dishes that appear on menus everywhere—while there is always room for a well-executed classic, these dishes rarely make a restaurant truly stand out.
Restaurants that develop their own distinctive dishes set themselves apart from the crowd. Even a single popular and profitable signature dish can attract guests, generate attention, and help establish a restaurant’s identity.
Beyond the commercial benefits, creating original dishes can also have a powerful impact on the kitchen team.
When chefs are involved in developing unique menu items that reflect their skills and creativity, it builds pride, ownership, and motivation within the kitchen.
This sense of pride is often felt by guests as well, as it naturally translates into greater care, passion, and consistency in every dish that leaves the pass.
One of my favourite services to offer is working closely with chefs to develop custom dishes or seasonal menus tailored specifically to their restaurant.
Together we create food that reflects the chef’s style, fits the concept of the restaurant, and gives guests a memorable experience that they associate with your establishment.
Designing and developing a menu can be challenging, even for highly experienced chefs.
It is easy to fall into the habit of repeating familiar dishes or creating menus that closely resemble those of other restaurants.
Many cities have a handful of dishes that appear on menus everywhere—while there is always room for a well-executed classic, these dishes rarely make a restaurant truly stand out.
Restaurants that develop their own distinctive dishes set themselves apart from the crowd. Even a single popular and profitable signature dish can attract guests, generate attention, and help establish a restaurant’s identity.
Beyond the commercial benefits, creating original dishes can also have a powerful impact on the kitchen team.
When chefs are involved in developing unique menu items that reflect their skills and creativity, it builds pride, ownership, and motivation within the kitchen.
This sense of pride is often felt by guests as well, as it naturally translates into greater care, passion, and consistency in every dish that leaves the pass.
One of my favourite services to offer is working closely with chefs to develop custom dishes or seasonal menus tailored specifically to their restaurant.
Together we create food that reflects the chef’s style, fits the concept of the restaurant, and gives guests a memorable experience that they associate with your establishment.
Existing Restaurant Development
Restructuring, rebranding and concept development.
Some restaurants stop performing after many successful years, while others never quite gain the traction they deserve—even when run by talented and dedicated people.
However, this does not mean the situation cannot be turned around. In many cases, with the right changes and a fresh perspective, a struggling business can be repositioned for success.
One of the most common mistakes is waiting for things to improve without making meaningful changes.
A concept may be built with passion and care, but if it has not gained momentum after a year or more, it may be time to reassess the strategy. Timing, location and market conditions all play an important role.
What you already have however, is a foundation—a location, a business structure and valuable experience.
With fresh ideas, industry knowledge and an objective outside perspective, we can work together to redefine your concept, strengthen your brand and create a clear new direction for your restaurant.
Some restaurants stop performing after many successful years, while others never quite gain the traction they deserve—even when run by talented and dedicated people.
However, this does not mean the situation cannot be turned around. In many cases, with the right changes and a fresh perspective, a struggling business can be repositioned for success.
One of the most common mistakes is waiting for things to improve without making meaningful changes.
A concept may be built with passion and care, but if it has not gained momentum after a year or more, it may be time to reassess the strategy. Timing, location and market conditions all play an important role.
What you already have however, is a foundation—a location, a business structure and valuable experience.
With fresh ideas, industry knowledge and an objective outside perspective, we can work together to redefine your concept, strengthen your brand and create a clear new direction for your restaurant.
Planning and Oversight for New Restaurants
Assistance in the planning and opening of new restaurants.
The process of building, designing and planning a new restaurant can be complex and often overwhelming.
With many moving parts and countless details to manage, it can sometimes feel as though more challenges arise than solutions.
The development of a restaurant requires coordination between multiple trades and suppliers, and as the saying goes, “time is money.”
Successful projects rely heavily on careful planning, timing and organization. Equipment must arrive on schedule, and teams must be coordinated to complete work in the correct order and to the required standard.
I have seen many restaurant openings delayed due to avoidable planning issues— an expensive yet common occurrence that can be easily prevented with the right guidance and support.
The process of building, designing and planning a new restaurant can be complex and often overwhelming.
With many moving parts and countless details to manage, it can sometimes feel as though more challenges arise than solutions.
The development of a restaurant requires coordination between multiple trades and suppliers, and as the saying goes, “time is money.”
Successful projects rely heavily on careful planning, timing and organization. Equipment must arrive on schedule, and teams must be coordinated to complete work in the correct order and to the required standard.
I have seen many restaurant openings delayed due to avoidable planning issues— an expensive yet common occurrence that can be easily prevented with the right guidance and support.
Education in Kitchen Management
Maintaining gross profit margins, controlling waste and time management.
It’s easy to assume that your team already has the knowledge and training required to manage the financial side of a kitchen when they join your brigade.
While many bring valuable experience or formal culinary education, there is always room to grow — particularly when it comes to the economic aspects of running a successful operation.
New and more effective ways to reduce waste, increase productivity, improve inventory organization and optimize time management are constantly emerging. Without ongoing development, these opportunities are often missed.
Investing in continuous staff education ensures your team not only maintains high culinary standards but also understands the financial impact of their work. This leads to smarter decision-making, improved efficiency, and a more profitable, well-run kitchen.
G.P.M (Gross Profit Margin)
Gross Profit Margin is one of the most important factors in running a successful restaurant.
If you’re not actively monitoring it, you won’t maintain it. Every restaurant needs to achieve its target G.P.M to remain profitable and keep its doors open.
New dishes should always be properly costed and entered into a spreadsheet to ensure they meet your required margins. Regularly reviewing your purchasing, recipes, and sales figures can also reveal many hidden opportunities to improve efficiency and protect your margins.
Small adjustments in ingredients, portion sizes, suppliers, or menu design can make a significant difference to your overall profitability.
Waste Management
If nine-tenths of your revenue covers operating costs and your profit lies in the final portion, it’s crucial that every part of that margin is protected. When food is wasted, it’s not just ingredients being thrown away — your profit margin goes with it.
Wastage in many professional kitchens remains high and only a limited amount of waste ingredients can be repurposed into stocks, stews, or sauces.
Careful planning of your menu plays a key role in improving profitability, as does selecting the right raw materials from the start. With the right approach, ingredients can be utilized more efficiently and creatively to maximize value.
Time Management
Preparation shifts and time management are, in my view two of most critical parts of a restaurant’s success. A well-prepared team is essential for running a smooth operation and maintaining consistently high standards.
However, labour is one of the largest expenses in hospitality and preparation time can significantly impact smaller businesses.
That’s why it’s vital to use this time as efficiently as possible. Smart menu design is often the most effective tool but there are many ways to reduce preparation time and costs without compromising quality — you just need to know where to look.
It’s easy to assume that your team already has the knowledge and training required to manage the financial side of a kitchen when they join your brigade.
While many bring valuable experience or formal culinary education, there is always room to grow — particularly when it comes to the economic aspects of running a successful operation.
New and more effective ways to reduce waste, increase productivity, improve inventory organization and optimize time management are constantly emerging. Without ongoing development, these opportunities are often missed.
Investing in continuous staff education ensures your team not only maintains high culinary standards but also understands the financial impact of their work. This leads to smarter decision-making, improved efficiency, and a more profitable, well-run kitchen.
G.P.M (Gross Profit Margin)
Gross Profit Margin is one of the most important factors in running a successful restaurant.
If you’re not actively monitoring it, you won’t maintain it. Every restaurant needs to achieve its target G.P.M to remain profitable and keep its doors open.
New dishes should always be properly costed and entered into a spreadsheet to ensure they meet your required margins. Regularly reviewing your purchasing, recipes, and sales figures can also reveal many hidden opportunities to improve efficiency and protect your margins.
Small adjustments in ingredients, portion sizes, suppliers, or menu design can make a significant difference to your overall profitability.
Waste Management
If nine-tenths of your revenue covers operating costs and your profit lies in the final portion, it’s crucial that every part of that margin is protected. When food is wasted, it’s not just ingredients being thrown away — your profit margin goes with it.
Wastage in many professional kitchens remains high and only a limited amount of waste ingredients can be repurposed into stocks, stews, or sauces.
Careful planning of your menu plays a key role in improving profitability, as does selecting the right raw materials from the start. With the right approach, ingredients can be utilized more efficiently and creatively to maximize value.
Time Management
Preparation shifts and time management are, in my view two of most critical parts of a restaurant’s success. A well-prepared team is essential for running a smooth operation and maintaining consistently high standards.
However, labour is one of the largest expenses in hospitality and preparation time can significantly impact smaller businesses.
That’s why it’s vital to use this time as efficiently as possible. Smart menu design is often the most effective tool but there are many ways to reduce preparation time and costs without compromising quality — you just need to know where to look.
Service and Guest Relations
The greeting of guests, presentation of dishes and small touches are what make a good restaurant into a great one.
In hospitality the term customer service is often used but truly great restaurants understand that they are not serving customers — they are hosting guests. This distinction is fundamental.
When guests feel welcomed with the same care and attention they would receive in someone’s home, a restaurant immediately separates itself from its competitors and creates the foundation for repeat business and long-term loyalty.
Since opening my first restaurant in 2016, I have worked actively in both the kitchen and front of house during every service. This experience has reinforced the importance of what I would describe as the triangular relationship between the kitchen, the service team and the guests. When these three points are connected and working in harmony, they become one of the most powerful and often underestimated drivers of a restaurant’s success.
Small moments of interaction between the kitchen, service and guests can leave a lasting impression. A chef presenting a dish personally at the table demonstrates pride, craftsmanship and authenticity.
Likewise, a waiter finishing a dish in front of the guest — shaving truffle, grating Parmesan or pouring a sauce while explaining the elements of the dish, transforms a simple act of service into part of the dining experience.
These details may seem minor, but they are often the elements guests remember most.
Attention to these small touches is what turns a meal into an experience.
The guests journey begins at the door: how guests are greeted, how they are spoken to, how they are guided through the space and how natural and personal the interaction feels.
Hospitality should never feel like a transaction, it should feel personal, attentive and genuine.
Service standards should always match the level and concept of the restaurant. Not every restaurant needs the formality of fine dining service but every restaurant benefits from thoughtful, consistent hospitality. Many improvements that significantly enhance a guests experience are simple to implement, require minimal cost and can be adapted to any level of dining.
Ultimately, creating the right atmosphere is as important as the food itself. The environment, service style, and guest interaction all influence how guests perceive taste and value. There is a strong connection between psychology and dining — guests who feel comfortable, welcomed and valued will always enjoy their experience more, remember it longer and are far more likely to return.
This is the foundation of successful hospitality, you are not just serving food but creating experiences that guests want to come back to.
Service performance at my restaurant Essence from opening in 2020-current day.
Di Weekend, 9/04/2020 (Service 4/5)
Di Weekend, 21/08/2020 (Service 4/5)
Di Weekend, 09/12/2022 (Service 5/5)
Di Weekend, 24/11/2023 (Service 5/5)
Di Weekend, 10/04/2024 (Service 5/5)
Falstaff Nordic 2025,(Service 18/20)
Michelin Guide Recommended 2025
Falstaff Nordics 2026, (Service 18/20)
Michelin Guide Recommended 2026
In hospitality the term customer service is often used but truly great restaurants understand that they are not serving customers — they are hosting guests. This distinction is fundamental.
When guests feel welcomed with the same care and attention they would receive in someone’s home, a restaurant immediately separates itself from its competitors and creates the foundation for repeat business and long-term loyalty.
Since opening my first restaurant in 2016, I have worked actively in both the kitchen and front of house during every service. This experience has reinforced the importance of what I would describe as the triangular relationship between the kitchen, the service team and the guests. When these three points are connected and working in harmony, they become one of the most powerful and often underestimated drivers of a restaurant’s success.
Small moments of interaction between the kitchen, service and guests can leave a lasting impression. A chef presenting a dish personally at the table demonstrates pride, craftsmanship and authenticity.
Likewise, a waiter finishing a dish in front of the guest — shaving truffle, grating Parmesan or pouring a sauce while explaining the elements of the dish, transforms a simple act of service into part of the dining experience.
These details may seem minor, but they are often the elements guests remember most.
Attention to these small touches is what turns a meal into an experience.
The guests journey begins at the door: how guests are greeted, how they are spoken to, how they are guided through the space and how natural and personal the interaction feels.
Hospitality should never feel like a transaction, it should feel personal, attentive and genuine.
Service standards should always match the level and concept of the restaurant. Not every restaurant needs the formality of fine dining service but every restaurant benefits from thoughtful, consistent hospitality. Many improvements that significantly enhance a guests experience are simple to implement, require minimal cost and can be adapted to any level of dining.
Ultimately, creating the right atmosphere is as important as the food itself. The environment, service style, and guest interaction all influence how guests perceive taste and value. There is a strong connection between psychology and dining — guests who feel comfortable, welcomed and valued will always enjoy their experience more, remember it longer and are far more likely to return.
This is the foundation of successful hospitality, you are not just serving food but creating experiences that guests want to come back to.
Service performance at my restaurant Essence from opening in 2020-current day.
Di Weekend, 9/04/2020 (Service 4/5)
Di Weekend, 21/08/2020 (Service 4/5)
Di Weekend, 09/12/2022 (Service 5/5)
Di Weekend, 24/11/2023 (Service 5/5)
Di Weekend, 10/04/2024 (Service 5/5)
Falstaff Nordic 2025,(Service 18/20)
Michelin Guide Recommended 2025
Falstaff Nordics 2026, (Service 18/20)
Michelin Guide Recommended 2026
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