Supper Club
with Fredrik Berselius (Aska)

This event is sold out. Please email to be added to the waitlist.

Pioneer Works Supper Club is a dinner series created to celebrate local chefs and serve as a community gathering around an original dining experience. This edition of Supper Club features Fredrik Berselius, chef and owner of Aska, the two Michelin-starred Scandinavian restaurant located in Williamsburg.

Berselius has always been passionate about bringing his love for nature to his urban surroundings through food. With an emphasis on local ingredients and influenced by his Scandinavian homeland, his culinary creations bring guests on a journey of both new and familiar flavors designed to awaken the senses and be in tune with the seasons.

For this special evening, guests are invited to partake in a shared culinary experience with a menu that celebrates local, wild ingredients and the landscapes of New York.

This dinner takes place at the beginning of Climate Week NYC and will bring together leading minds from science, civil society, and business to explore global climate action.

Please note: Proof of vaccination or negative covid test is required upon arrival. This event is currently scheduled to be held outdoors in our garden.

Fredrik Berselius is originally from Stockholm, Sweden, and has spent most of his culinary career in New York City. He opened Aska, in its original location in 2012, where he was recognized for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address. Within less than a year, Berselius earned his first Michelin star, and Aska was named one of the 10 Best New Restaurants in America by Bon Appetit magazine.

In the summer of 2016, Berselius reopened Aska in a new location near the Williamsburg Bridge​​ and within only a few months, it was awarded two Michelin stars, which have been retained every year since.

Berselius’s first cookbook, Aska, was released with Phaidon in the spring of 2018.

“Swedish chef Fredrik Berselius and his team use a myriad of techniques from fermenting and pickling to curing, smoking and preserving. This is new Nordic cuisine that celebrates man’s relationship with nature and the changing seasons.” – The Michelin Guide

“Mr. Berselius is the rare chef who thinks like an artist and gets away with it.” – The New York Times

Supper Club is presented by Chandon.