Peter Grasmeier

The Climb

Seasonality, pace, and control define Peter Grasmeier’s 2024 appointment as Executive Chef at Project in Gothenburg, Sweden. The role put his kitchen leadership in full view, with an approach that reads as measured rather than theatrical. At Project, the point is not flourish; it is timing, precision, and a steady hand that keeps the dining room moving and the kitchen aligned. At Ontra's Gourmetstube (Ontra), that same discipline carries the room’s identity. As owner and Head Chef in Regensburg, Germany, Grasmeier’s standards shape the restaurant from service rhythm to the tone of the plate. The work across both kitchens stays consistent: seasonal, internationally inclined, and clear in intent.

Today

He is Executive Chef at Project in Gothenburg, Sweden, a post that suits a cook working with momentum and curiosity without losing restraint. His advice to cooks is as direct as his cooking philosophy: “If cooking is fun, stick with it! There is always something new to discover.” In a trade built on repetition, that is a practical view: keep learning, keep moving, keep the work open to surprise.

In Their Words “If cooking is fun, stick with it! There is always something new to discover.” Taken together, those lines frame the kitchen culture around Peter Grasmeier: ambition held alongside team effort, and personal progress measured through shared work. The language is direct, but the emphasis sits on discipline, continuity, and the people doing the service.

Recognition

Peter's honors include Michelin Star.