STRAWBERRY
In 2024, I stepped into a new role as the Creative Leader for Sustainable Food Experiences at Strawberry.
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Over the past year, Strawberry has positioned itself as one of the leading players in the Nordic region for experiences, with the ambition to make food and beverage an even greater part of the group’s strategy. Ronge started in her new role on November 1st and has joined the WeCare team at Strawberry.
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KOBB
I have long wanted to find a cooperation partner regarding the development of products with seaweed because this fantastic raw material has been close to my heart for many years in my work with Nordic Japanese gastronomy. KOBB’s philosophy is completely in line with my values ​​about sustainability and the sea. Being able to take part in developing products with seaweed in the future will be very exciting.
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Visit Kobb
Instagram: @kobbseaweed
SUNDQVIST
I work with Japanese knives from Yaxell. The brand has its origins in Seki, the knife-center of Japan. Extreme sharpness in combination with Damascus-steel makes them very popular. And my life as a chef a lot easier and sharper.
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LINAS MATKASSE
In 2024 I was excited to collaborate with Linas Matkasse. In an exclusive guest appearance were I created 5 delicious dishes with the best from Japan.
WORLD EXPO OSAKA 2025
I proud to have been selected to be the Culinary Director for the Nordic pavilion at the Expo 2025 Osaka. The conference brings together people and innovations from around the world to address global challenges that require international collaboration.
From April 13 to October 13, 2025, in Osaka, Japan, Sweden will participate in a joint Nordic pavilion, showcasing a shared commitment to trust, sustainability, and innovation alongside Norway, Denmark, the Faroe Islands, Finland, and Iceland. I'm developing the Nordic food concept to be served in the pavilion’s à la carte section, VIP area, and conference settings.
TAK & UNN
Since 2018 I have been the Culinary Director at TAK and UNN in Stockholm and Oslo, leading the development of the gastronomical and conceptual vision, making Japanese food more Nordic. In 2024 I took on a new role within Strawberry as the Creative Leader for Sustainable Food Experiences at Strawberry.
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Read more about my different encounters within Strawberry here!
THE HUNGER PROJECT
I'm proud to partner with The Hunger Project, a non-profit organization that works to eliminate hunger and poverty. The organization operates in Asia, Africa and Latin America. With women in focus, they educate and strengthen people to improve and develop their lives and communities themselves. The starting point is always to strengthen girls and women, so that girls have the opportunity to go to school and women can start businesses.
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VOLKSWAGEN
In 2021, Hobo hotel and I made a collaboration with Volkswagen California Ocean. I created the food concept at"Hobo on wheels" where the idea was to create a new type of hotel and dining experience out in the nature, to make people to feel freedom but still a kind of hotel experience.
