The flavors he draws out of vegetables, meat and seafood can stop your breath.
Originally from Stockholm, Sweden, chef Fredrik Berselius has spent most of his culinary career in New York City, bringing his love for nature to his urban surroundings through food.
Berselius opened Aska – Swedish for ‘ashes’ – in its first rendition in 2012, garnering acclaim for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address. Within a year, Aska earned Berselius his first Michelin star, and Bon Appetit named Aska one of the ten best new restaurants in America.
In the summer of 2016, Aska reopened in a new, bilevel space – with a main dining room, garden, and cellar bar – located in a restored 1860s warehouse building near the edge of the Williamsburg Bridge. Within a few months, Aska earned Berselius his second Michelin star, being one of only ten restaurants in the city to hold the honor. Shortly thereafter, Aska received a three star New York Times review by Pete Wells.
With an emphasis on ingredients from the surrounding Northeastern U.S. region and influenced by Berselius’ Scandinavian homeland, Aska offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests of only ten tables each night.
Berselius recently released his first cookbook, Aska, published by Phaidon, in the spring of 2018.