Chef Roberth Sundell worked in restaurant kitchens in Sweden, Britain and the U,S, before opening his Nordic-inspired California restaurant, Pläj, in 2012. The following year, he became a member of the Norwegian Seafood Council Culinary Board, helping bring awareness to sustainable seafood from Norway. Chef Roberth continues to celebrate and share his rich Scandinavian background through his cooking.
- Based on his Nordic background and award-winning Scandinavian cuisine, Roberth was chosen as a member of the Norwegian Seafood Council’s Culinary Board in 2013. He participated on a weeklong culinary enrichment trip to Norway where he was able to see the thriving seafood industry firsthand. Upon returning, he promoted Norwegian Salmon and Skrei on his menu, highlighting the unique attributes of each species.
- In the summer of 2012, Roberth opened Pläj in San Francisco. Pläj was an innovative new concept that fused California fare and Scandinavian flavors. The San Francisco Chronicle lists Pläj as one of the Top 100 Bay Area Restaurants.
- In April 2008, Roberth moved to Northern California to work as an executive chef at a prestigious country club just outside of Lake Tahoe.
- He moved to Los Angeles where he worked for two years as Chef de Cuisine under Guy Gabrielle and Remi Lamoue at Café Pierre in Manhattan Beach.
- Upon moving to the U.S., Roberth worked as an Executive Chef for Noble House and appeared on several morning shows in Scottsdale, Arizona.
- He then moved to Britain and worked as Chef de Partie at Bailey's, one of London's oldest hotels. During his tenure, he cooked for Prince Charles at Wimbledon Club.
- Roberth began cooking professionally at the National Museum of Stockholm under Master Chef Örjan Klein from Restaurant KB, the first restaurant in Stockholm to receive a Michelin star. While at the museum he enjoyed unique opportunities to cook for the Swedish royal family and for a Nobel Peace Prize dinner.
- Born in Stockholm, Sweden, Roberth's culinary family history goes back two generations to his grandmother who was Garde Manger at the historic Swedish inn, Ulriksdals Vardshus.