i. Biography
The Tampa work is organized around a narrow tasting-menu brief: Scandinavian cuisine carried through a Swedish point of view, with clarity given priority over display. In Ebbe Vollmer’s hands, the register is cool, precise, and composed; the menu relies on restraint, sequencing, and close flavor definition rather than breadth. The craft value is concentration: each plate is built to make technique legible, ingredients specific, and the meal’s point of view clear.
Coming Up
A Scandinavian base gives this cooking its discipline: season, texture, balance, and restraint are treated as operating principles, not decoration. Ebbe Vollmer’s early role as co-founder of Vollmers in Malmö, Sweden places the work inside that tradition while also marking the start of a personal line of practice built around precision and control. The Malmö chapter functioned as a working ground for a Swedish culinary identity shaped by rigor and balance. In the present chapter, Ebbe Vollmer is head chef of Ebbe (since 2023), carrying that vocabulary from Vollmers to Tampa without treating the move as a reset. The through-line is exactness, intimacy, and a close reading of ingredients.
Where They Are Now
The Tampa concept debuted in 2023 as a tasting-menu restaurant built around Scandinavian cuisine and a Swedish point of view. Its structure favors concentration over abundance: course progression, flavor architecture, and technique are used to focus the room’s attention rather than broaden it. Fish cookery sits close to the center of the practice. Grilled turbot with cabbage, charred leeks and silky Hollandaise was described as Ebbe Vollmer’s signature dish for a Savio Gastro Series event at Savio Restaurant in Bangkok. The construction is direct: turbot as the main line, cabbage and leeks for depth, Hollandaise for richness and finish. His own wording names the emphasis plainly: "Fish is truly my passion, and these flavor profiles are ones that I’m very familiar with." Service philosophy is treated as part of the craft system, not as a separate layer. Ebbe Vollmer has said, "No front or back of house—just pure, flavor-driven cooking. We want our guests to feel connected—to the ingredients, to the region, and to the craftsmanship behind each dish." The point is proximity: less separation between kitchen, room, ingredient, and guest; more attention on the work behind each course.
Signature
Signature dishes include Grilled turbot with cabbage and The King's Pancake. The pairing shows two sides of the table as presented: fish cookery with brassica in a savory register, and a named pancake dish carrying a more traditional, ceremonial note.
In Their Words “No front or back of house—just pure, flavor-driven cooking. We want our guests to feel connected—to the ingredients, to the region, and to the craftsmanship behind each dish.” “Fish is truly my passion, and these flavor profiles are ones that I’m very familiar with.”
Honors
Ebbe Vollmer has received Michelin Guide — first Michelin star for Vollmers (2015). Ebbe's honors include One Michelin star for Ebbe (2024) and Two Michelin stars for Vollmers.
Profile updated July 2026
FAQ
Asked of Ebbe
What is Ebbe Vollmer's current role?
Ebbe Vollmer is Chef at Ebbe.
Where did Ebbe Vollmer work before?
Earlier in their career, Ebbe Vollmer worked at Vollmers.
What recognition has Ebbe Vollmer received?
One Michelin star for Ebbe (2024).
