Berselius was born in Stockholm and moved to New York City in 2000. In 2012 he launched the pop-up Frej, which later became Aska (Swedish for ‘ashes’). The restaurant’s second iteration opened in 2016, inside an 1860s warehouse on the Brooklyn side of the Williamsburg Bridge.
The praise was effusive out of the gate. It garnered three stars from the New York Times and two Michelin stars not long after opening. ‘Mr Berselius is the rare chef who thinks like an artist and gets away with it,’ is what New York Times restaurant critic Pete Wells had to say.
The book details the journey of establishing that acclaimed restaurant and the space it resides in. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing and stunning photography.