Roger Olsson (Sweden, 1973) chose to pursue cooking as a career after he was drafted into the Swedish Navy as a chef for 18 months. In 1995, Roger approached the Aubergine Restaurant in Stockholm and was taken on immediately as their apprentice, while also working part-time in a patisserie to expand his knowledge in the kitchen.

By 1997, Roger had begun to feel that he wasn't learning enough and the arrival of Marco Pierre White, who had come to Sweden to promote as a guest chef, led him to follow many other Swedish chefs to London, where the excellence of the city's cooking scene had become legendary in Sweden.

With his relentless energy and enthusiasm to learn new skills, within three years Roger had evolved from apprentice to chef de partie at The Savoy Grill and the two Michelin-starred Square Restaurant. Here, the high threshold of cooking talent within the kitchen set the standard for what Roger hoped to achieve.

Roger moved to the Michelin-starred L'Oranger in 1998 as their senior chef de partie under Marcus Waring. From L'Oranger, Roger went on to complete stages under the Michelin-starred chefs Eric Chavot, Juan Mari & Elena Arzak, Jean Michel-Lorain and Michel Bras.

Roger then joined the two Michelin-starred Pied à Terre in September 1998 as their head pastry chef under Michelin-starred chef Tom Aikens and later chef patron Shane Osborn. Under Shane Osborn, Roger moved into the main kitchen at Pied à Terre and was instrumental in the restaurant's successful reacquisition of its second Michelin star.

Roger's career flourished as he progressed through the ranks at Pied à Terre, but in 2007 Roger made the decision to break away from Pied à Terre in search of a different cooking challenge; he accepted the position of executive chef at the Castle martyr Resort in Ireland.

After its multi-million pound refurbishment, Roger created an equally unforgettable fine dining, wedding, banqueting and conference experience - all supported by astounding reviews from restaurant critics and catering and hospitality magazines.

As the newly-built reputation of the Castle martyr Resort grew within the hotel and catering industry, so did Roger's own work as a chef. After three years at the head of his own success story, Roger has now joined Bovey Caste as their executive chef.

Roger brings with him more than a decade of culinary experience and the passion that enabled him to forge his own career within the industry. His kitchen will now compete against the breathtaking Dartmoor backdrop, handcrafted bedrooms and championship golf course to become the strongest memory for guests at Bovey Castle.

Featuring stylish contemporary boardrooms to the most outstanding integrated presentation facilities.

Amazing Falconry experiences on site at Bovey Castle.