Ekizean Carte Blanche

Kevork
Ekizean

Private Chef & Wine Consultant

Wine & Beverage Consultant · Private Chef
Pursuing Master Sommelier — Court of Master Sommeliers

Book an Evening The Cellar ↓

Scroll

EkizeanCarte Blanche

Founded by Kevork Ekizean
Sweden & Internationally
Private Chef · Wine Consultant · Sommelier

The Premise

Ekizean Carte Blanche exists for those who understand that a meal can be a complete experience — where the kitchen and the cellar speak the same language, and every detail is considered before the first guest arrives.

The Standard

Built on years spent behind restaurant kitchens, across private cellars, and at tables where the rarest bottles in the world were opened. The standard is not negotiated down to meet a budget — it begins where most offerings end.

The Discretion

Clients are not listed. Events are not published. The work speaks to those who have already been at the table.

Philosophy

I create experiences where the moment of the ingredient meets the history of the wine.

I cook for those who seek something greater than dinner — and serve drink for those who want more than to quench a thirst. Magic lives in the silence that falls when an experience lands.

You are not booking a chef. You are booking an evening.

1782

Oldest wine tasted

A personal record few in the world can claim

~350

Of the world's 1,000 greatest

From a reference work tasting 60,000 bottles, 1800–2006

500+

Bordeaux 1899–1970

Deep vertical experience across the finest châteaux

Candidate

Court of Master Sommeliers — one of the world's most demanding examinations

The Cellar

Selected Encounters

1945

Château Mouton Rothschild, Pauillac

Among the most mythologized vintages of the 20th century — tasted alongside the 1900, 1982 and 1986. The 1945 carries a density that no modern wine replicates. A product of exceptional sun and a war-weary cellar's restraint.

Bordeaux · Pauillac

1975–2015

Château Pontet-Canet — Vertical

A vertical spanning four decades reveals the transformation of Pauillac winemaking. The shift to biodynamics from 2004 is unmistakable in the glass — from structured authority toward something more alive. Several vintages placed blind, to estate level, on aroma alone.

Bordeaux · Pauillac

2010

Brunello di Montalcino — 36 Producers

Thirty-six expressions of a reference vintage, tasted semi-blind in a single session. Producers placed correctly — several to estate level — on aroma alone. The grammar of a great vintage speaks a consistent dialect.

Tuscany · Montalcino

1782

Undisclosed — The Oldest

Wine predating the French Revolution. Provenance verified, ullage considered, decanted with clinical patience. What survives after two and a half centuries is less flavour than memory — mineral, saline, extraordinarily quiet.

Historical · Pre-Revolution

Ekizean Carte Blanche

The Menus

Everyday Dining

A relaxed tasting menu where seasonal ingredients take centre stage. For evenings that need no occasion — playful, precise, unhurried.

6 courses · your wines

Pure Dining

For guests who want gastronomic depth. Food at the centre, service in the background. Wines drawn from your cellar — or curated on request.

8 courses · your cellar

Exclusive Wine & Dine

Wine first. The menu is built around the bottles — not the other way. Reserved for those who want the wine to lead and the kitchen to follow.

6–13 courses · 4–8 wines

Drinking History

Old wine and the question of whether the world's greatest bottles were made before 1961. A tasting built around that thesis — pre- and post-modern, classical and contemporary.

4–7 courses · 8–12 wines

Carte Blanche Weekend

48 hours of total freedom. From Friday afternoon to Sunday brunch — private chef and sommelier present throughout. Long lunches, wine journeys in miniature, cigars, music, still conversation.

48h · 2–4 guests

Travelling Chef

I travel with you — villa, mountain, coast, estate. Full planning, sourcing, cooking and sommelier service on location. For guests who require total privacy and discretion.

Any destination · full service

Advisory & Events

Services

Wine Collection & Cellar

Valuation, acquisition, storage architecture and long-term strategy for collectors and investors. Experience with bottles from 1782 through current releases. Honest counsel on what to drink, what to hold, and what to sell.

Noir & Co — Chef's Table at Sea

Exclusive dining and wine experiences aboard the electric vessel Sylvia, navigating Djurgården and Stockholm's inner waterways. A format unlike any other — intimate, moving, private.

Corporate & Private Events

Wine dinners, vertical tastings, and curated evenings for companies and private clients. Formats include Wine & Logic, Poker & Pairings, and Golf Meets Gastronomy. Available across Sweden and internationally.

Creative Collaborations

Partnerships with brands, artists and cultural producers. Concept, menu, wine selection and dramaturgy — where taste, sound, light and narrative are woven into a single experience.

Track Record

Select Experience

2020–2021 · Pandemic Series

14 Wine Dinners at 5,000 SEK per seat

Fourteen curated private evenings at Borgen, Uppsala, and other venues across Sweden — during a period when restaurants were closed. A proof: the appetite for exceptional private dining exists independently of the industry.

New York · New Year

Private Chef — International Assignments

New Year's engagement for a private family in New York. Regular assignments across Sweden — Stockholm, Malmö, Gräsö, and beyond. Available internationally where the brief warrants it.

Published

Wine Expert — Dine With The Devil

Brought in as wine specialist for a Swedish cookbook. Unusual pairings selected with precision. Contributions included location, production logistics, and editorial input throughout.

KevorkEkizean

Selected Encounters

The Menus

Services

Select Experience

Book anEvening

Kevork
Ekizean

Book an
Evening