Chef Pelle began his dynamic culinary career at the age of fourteen, learning the classic European way of cooking while working alongside German and French chefs at a five-star hotel in Sweden. Pelle’s talents rewarded him with honorable assignments that included preparing a VIP banquet for King Carl XVI Gustaf of Sweden, and creating Asian, Middle-Eastern, and International dishes for ministers and corporate company representatives worldwide.
Pelle then traveled throughout Europe and Asia to broaden his skills and knowledge of world cuisines, which he later used to open and manage several restaurants both in his native Sweden and in California’s famed Bay Area. Chef Pelle’s fresh, innovative organic style soon brought him new opportunities in Maui, Hawaii, where he accepted Executive Chef positions at numerous well-known hotels and restaurants. While in Maui, Pelle acheived other distinctions, including membership with the international Confrerie de la Chaine des Rotisseur. The Annual Taste of Lahaina granted him award for Best Seafood 1995, 1996 and 1997.
Since returning to the Bay Area, Pelle has held Executive Chef positions in Palo Alto and Half Moon Bay. In San Francisco, he is the private chef for the city’s Norwegian Club. Chef Pelle currently devotes his talents to blending European, Asian, and American cuisines as a custom caterer and kitchen consultant.