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 dishes aim to bring guests on a journey of both new and familiar flavors.
Guests will be invited on a culinary and sensory journey that moves throughout the Pioneer Works Garden. Rooted in Nordic flavors and sensibilities, the menu will be comprised of dishes that celebrate 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: This dinner will be outdoors with limited capacity and will follow all Covid-19 safety guidelines. Face coverings will be mandatory, and we are asking all guests to observe social distancing when not seated.
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 2014, Berselius decided to move the restaurant to a new and bigger location near the edge of the Williamsburg Bridge. Aska reopened in the summer of 2016 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