ABOUT

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.

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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.

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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.

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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.

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Berselius recently released his first cookbook, Aska, published by Phaidon, in the spring of 2018.