Already at an early age, Joel was often stirring in the pots. In high school he attended the culinary school in Helsingborg and early on set his sights on an occupation in the service industry with the opportunity for cooking.
Today Joel treats his conference guest with "robust food minus the frills. Traditional cooking with pure, simple flavours often combined with new recipes and taste experiences. "The taste of the ingredient must be preserved; every ingredient must taste on its own".
Another important feature at Ön is aromas. "To me, smells say more than sight. The food must naturally be tastefully arranged, but preferably, I want the guests coming here to take in an experience through aromas. It creates expectations. We bake everyday and offer home-baked both for breakfast and the coffee breaks.