Carl Gunnarsson new chef at the Tjärnö Laboratory
For the past year, Carl Gunnarsson has worked on and off in the Tjärnö Laboratory's restaurant. In April, he accepted a permanent position as a chef. Carl succeeds Marita Collin, who has retired. He has experience of working in kitchens from both the Mediterranean and Bohuslän.
What are you going to do here?
"I'm going to work as a chef in Tjärnö's restaurant. We prepare breakfast, lunch and dinner, coffee and events for students, researchers and teachers. We are a team, who communicate a lot to make it work smoothly."
What did you do before?
"I trained as a chef in Uddevalla. Since then, I have worked in everything "from hut to castle". In Gibraltar's port district, I worked at a to-go restaurant. In Gibraltar I was also at the much fancier Caleta Palace Hotel. Here at home in Bohuslän, I have work experience from Henån, Mollösund and several restaurants in Strömstad."
What do you like to do in your free time?
"I spend a lot of time with my 16-year-old son. We like exercise and workout, not least at the gym. In addition, I love being in our fantastic nature; a place we like to go to is Koster."
Something else you want to share?
"During my employment, I hope to gain more knowledge about the research at Tjärnö that is linked to cooking, algae for example. During our kick-off this spring, we cooked lunch outdoors on a muurikka, a dish with, among other things, the red algae dulse, smoked sugar kelp, glasswort and white cabbage. I would like more of that!"
Interview: Martin Larsvik