Alexander Fohlin

Chef Alexander Fohlin's culinary philosophy is deeply rooted in his formative years, particularly his time cooking alongside his grandmother in Småland’s Urshult, whom he reverently describes as a "taste genius with tremendous fingertip sense." This early exposure instilled a profound appreciation for well-crafted home cooking and the inherent ability to extract unique, deep flavors from raw materials, presented with elegance. This foundational ethos evolved significantly through his mentorship with Tomas Dreijing from Petri Pumpa, where he cultivated an "art of questioning every moment" and a continuous drive for development. This rigorous approach forged his distinct style and individual way of working with ingredients, moving beyond conventional boundaries. At its core, Fohlin's vision embraces the omnipresence of the forest and nature as both inspiration and "tools" for creating food of "incredible taste." His cooking is characterized by purity, a high level of taste, and a dedication imbued with love and tireless work. This commitment extends to a holistic sourcing strategy, evidenced by his past ventures where he and his family foraged Småland nature for ingredients like lichen, berries, and dried mushrooms, cultivated their own produce, and even made cheeses using ancestral recipes. At Vollmers, his work represents a symbiotic fusion with Mats Vollmer's broader visions, collectively aiming for a "pleasant New Nordic food" that balances the traditional with the innovative, always with an unwavering focus on the guest experience and continuous self-development. Chef Fohlin's technical mastery is evident in a sophisticated repertoire that elevates natural elements. His specific techniques include elaborate "forest broths and fermentation," intricate "infusions of single rice, pine cones, decaying leaves, and chanterelles." He meticulously transforms humble ingredients, often through multiple preparations, as seen in his "Umami" dish featuring langoustine that is fried, torched, and smoked to unlock complex flavors, or "cucumber three ways" in the "Back to the Future" dish. His approach to flavor is characterized by bringing out "deep flavors presented with elegance," ensuring a "pure and high level of taste." There is a strong emphasis on ultra-local sourcing, with ingredients often harvested from within an 8 km radius, or from specific regional locales like Smögen for shrimp and Viken in Skåne for tomatoes. This commitment to provenance underscores his ability to weave regional identity into each plate. Legendary dishes from his kitchen demonstrate both his creativity and his connection to heritage. These include "Childhood memories," a luxurious reinterpretation of traditional Swedish kålpudding; the seemingly paradoxical "Against Principles" of fermented rhubarb and mussels that remarkably harmonize; and "In to the Forest," an artful composition of celeriac weave, mushrooms, and meadowsweet. His desserts are particularly lauded for their "perfected simpleness" and exceptional execution, such as the ice cream made from 40% heavy cream paired with a laurel-preserved strawberry from the previous year, or the multi-part Jerusalem artichoke and pear dessert sequence, culminating in a traditional Danish pastry infused with the meal's themes. These dishes exemplify his ability to blend technical prowess with narrative depth, offering diners both surprise and familiarity.

Career

• Köksmästare at Vollmers, Malmö
• Restauratør at Restaurang SAV, Skåne
• Headchef at Bantorget9, Lund
• Souschef at Mrs brown, Malmö
• Cook at Petri pumpa, Kronovalls vinslott