Collective

Our goal has always been to invite a community of like-minded chefs and food creatives to share the Cornershop kitchen. In valuing the history of the space as a female-led community kitchen and the mission to give room and platform to women in the field we have joined forces with this talented group.

Una Hallgrímsdóttir

Cornershop founder, Una is a chef and designer based in Sweden. Her work addresses cooking as design practice, exploring food and eating with a creative and critical approach.

Una holds a bachelor’s degree from Linnæus University’s Design+Change programme. During her studies in Växjö, she co-founded The Feminist Farmers, a collective project exploring resilient and regenerative farming practices in the local food system. She has catered and held multiple conceptual eating events and workshops which create space for questioning and re-imagining unsustainable eating behaviours for the better.

Find Una’s work here or send us a question/request here

Mahlet Keleme

Mahlet “The SuperCat From Addis” Keleme is a music enthusiast and chef. Raised first in Addis Ababa and then in Stockholm since the mid-nineties and with a foot in each home town, music, food and culture bind Keleme’s network. An evening with The SuperCat from Addis behind the mixer and the stovetop is a unique sensory trip to Ethiopias current and historical culture scene. Mahlet honurs Ethiopian cooking traditions with specially sourced flavours from Addis combined with hyperlocal Swedish produce from her own kitchen garden in Stockholm and our partner farm Hela Jorden, Kungsängen.

Reach out to Mahlet directly here or send us a question/request here.

Helga María Ragnarsdóttir

Helga is a seasoned recipe developer and food photographer with passion for plant-based cooking. You can find her recipes in Swedish on Vegoskafferiet. Helga also shares the acclaimed Icelandic recipe platform Veganistur with her sister. Once in a while you will find Helga’s wonderful baked goods and kind presence at our Cornershop Sunday openings.

Find Helgas work here or send us a question/request here.

Sofia De Matteis

Sofia is an English-Italian plant based private chef and instructor. Since working around the world and later graduating from culinary school she worked as head chef for a retreat center and private chef for events in Stockholm. She now focuses on teaching classes in Italian and Latin American Cuisines. As well as plant based basics and more. An evening with Sofia offers an in depth exploration of a centuries old cooking technique like pasta making, letting you in to a world of knowledge and flavours.

Find more of Sofia’s work here or send us a question/request here.

Moa Marklund

Moa Marklund is a production and food designer passionate about sustainability and creating meaningful experiences. With a background in design, performing arts, and critical studies, she explores food as a medium for connection and dialogue. She thrives in collaborative settings, combining creativity with practical execution to deliver impactful, sustainable multisensory projects.

Find Moa’s work here or send us a question/request here.

Rebekkah Smith

Rebekkah Smith, also known as (Bek’s) BELLY., is a Jamaican-American chef from New York City. She was born and raised in The Bronx, her father a chef & restaurant owner, and her mom, an amazing cook, ensured that the flavors from Kingston were always present in their Bronx kitchen. Rebekkah’s life has always revolved around food and culture.

Once she moved to Stockholm, she longed for the community and culture she was raised in all her life, so she created a supper club called BELLY. that is focused on building community in a heavily individualistic society.

Her love for food and exploration allows her to cook an array of different cuisines, but her specialty will always be cooking meals from the one place her mind goes to when she hears the word ‘home’ – Jamaica.

Find Rebekkah’s work here or send us a question/request here.

Uditi Shah

Uditi is an Indian designer, facilitator, and business consultant based in Stockholm. A self-taught maker, she is heavily inspired by the women in her family – incredible home chefs with a flair for hosting, and an understanding that all food is medicinal, all while reinterpreting traditional recipes for the modern lifestyle.

Celebrating her Gujarati heritage and Mumbai upbringing, Uditi wishes to share the whole-food-plant-based dishes and food culture she has grown up with, with a wider Swedish audience–challenging stereotypes and exposing the nuances in food from the sub-continent.

Under the title Curious People, Uditi sells her homemade chutneys and occasionally hosts community dinners.

Find Uditi’s work here or send us a question/request here.

Burcu Arsoy

Burcu is a product and service designer/consultant based in Stockholm. In 2023, Burcu decided to pursue her life-long passion for baking and enrolled in the Spring Camp, in Institut Culinaire de France, a school founded by the renowned French pastry chef Pierre Hermé. During this intensive, 9 weeks program she completed pastry, bakery, ice-cream and chocolate modules.

Following her curious and explorative side, Burcu also works with flavour combinations, and sometimes very unusual ones. Burcu sells her baked goods and sweets under the title Lite Grann and she bakes per order. She occasionally organises and facilitates baking workshops as well.

Find Burcu’s work here or send us a question/request here.

Ewa Kowalska

Her love for food and cooking was awakened during the pursuit of her Master’s degree in Sustainable Management on Gotland in 2021. She has been cooking before, but it is during the studies of the concept of sustainability in more depth when she realized food is the way she wants to play her part in advocating for sustainability. After finishing studies she worked and volunteered on farms in Sweden and Portugal, learning and exploring the world of permaculture and farm-to-table movement and her passion for fruit, vegetables, wild herbs, flowers and mushrooms grew even stronger. Through her cooking she wants to share this amazement and inspiration and combine it with education about ways of eating that are harmonious with the well-being of the planet. Being born and raised in Poland, she is also excited about sharing the culture and philosophy behind the food of her country and the beautiful messages it contains

Send us a question/request here.

Danne Berg

Danne Berg is a chef and fermentation expert working under the name KIKI.

Raised in Damascus, Riyadh, Stockholm and Bangkok, she moved to London to study curation at Central Saint Martins. In London she began a career in food, working in theatres, with community projects, and a Ghanean restaurant, amongst others. This lead to a move to Berlin, working as chef and café manager at Agora Collective, continuing the mission to create community around food.

Upon moving to Stockholm in 2017, she began working at the biodynamic urban farm Rosendals Trädgård and later became head chef there. Today she works there occasionally, facilitating classes in fermentation together with a gardener. With KIKI, Danne aims to share the joy of fermentation, using traditional techniques and excellent produce to make modern, fun ferments.

Catch her at Cornershop and at Skilleby Trädgård harvest market all summer.

Follow KIKI here or send us a question/request here.