Member of the Month April 2023: Johanna Wikstedt

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Johanna Wikstedt. 

As thanks for being a regular contributor to The Staff Canteen, Johanna will receive an item of TSC merch of their choosing, a TSC mug and will be entered in our Member of the Year 2023 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

Current Place Of Work/Position?

Main employer, is still me working for one of the world’s largest Brokerage Firms, ICAP.

I run an electronic trading platform however, cooking was always the passion and the main drive in life, which is why I cook, organise and plan private events such as dinners, supper clubs and professional kitchen takeovers around London.

I’m a self-taught “Private Chef” and all-rounder-event planner.

What is your cooking style and what should people expect from the food on your menu?

Coming from the West coast of Sweden (out in the archipelago) having Swedish and part Danish roots; sitting down at a table of mine, you’d be right to expect exceptional seasonal produce.

Fish and seafood, highly prioritised and served in all its glory; Grilled over open fire, raw, classically cured or hot/cold-smoked.

My cooking style is heavily influenced by “sparse” classic beliefs, in that the “produce speaks for itself”. Clean tastes and rather few ingredients. Now recently influenced by Asian and Pan-Asian flavours.

It marries very well with Nordic local products and flavours.

What is your favourite dish to cook and why?

Choosing a favourite dish, is like trying to choose which one of your children you love most, impossible.

However, an absolutely crowd pleaser and a very sentimental dish to me is pan-seared fresh mackerel served with baby new potato, cooked in salty sea-water and dill, and an absolutely unreal creamy white wine sauce, containing Swedish rich mustard and fragrant dill, topped with fried golden chanterelles.

We take the boat out where we live, fishing mackerel at home whenever time allows; serving mackerel that’s less than an hour old, is a whole other fish, than when even serving it up ten hours later.

It literally changes people.

Name a food item/dish/ingredient that isn't considered "cheffy" but you love to eat?

Friends who know me would instantly know what my “non cheffy” favourite thing to eat is, and it’s a plain and simple; Grilled “Kiosk” Hot Dog topped with Swedish mustard, ketchup, pickled cucumber and deep fried onion.

What do you like about The Staff Canteen app and website?

I love the inspiration it provides.

To be part of a network where the focus on cooking is what connects everyone. People are friendly and helpful in sharing techniques and recipes which is immensely helpful to someone new to the “professional” network.

What are your plans for the future?

Currently doing pop-up dinners at different restaurants around London.

Taking over the kitchen and doing personal spins on everything from existing bar-snack to menus, to my very own recipes and dishes for full tasting-sets.

Last kitchen takeover sold out Nordic restaurant EKTE in the new Bloomberg Arcade, leading up to yet another restaurant takeover in May.

In the meantime I will be cooking up a storm at various private events.

What's the best advice you would give to young chefs entering the industry?

To be humble and respectful, I’d say.

There are people that are going to know “less” than you and your particular field, but it is always a certain, that there is going to be someone knowing more.

Don’t let it deter you, but be accepting of the fact you have opportunities to learn every single day if you’re open to it. Embrace it!

If you want to feature in May's Instagram Top Ten, keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and we'll share the best!