Can't come to us? Let us come to you!

Whether it's a cocktail party, a business meeting or simply an occasion worth celebrating, FIKA offers you and your company a complete package for your special event.

Give us your vision, and we'll customize your event as you desire to create an unforgettable experience for you, your friends and clients. We provide a full coverage for your convenience, from excellent food & wine, glass & china rental, well experienced wait staff to details such as coatcheck and bartenders.

For inquries and more details, please contact gigi@fikanyc.com , catering@fikanyc.com

About chef David Johansson

David Johansson was born in the small town of Götene in Sweden, and developed a passion for cooking at a very young age. At 14, Johansson further explored his interest and began working at a local restaurant. Taking with him the knowledge he learned there, he attended and graduated from Culinary school in Lidköping in 1992.Johansson spent the next seven years on and off at Forshems Gastgivaregard, Sweden's first slow food restaurant. At the age of 21, Johansson started his own catering company.

Soon after, he returned to school to hone in on his skills at the Culinsry University in Karlstad. Upon completion, he applied his experience and knowledge to train at two prestigious positions: Michelin Star rated La Bastide Saint Antoine under chef Jaques Chibois in Provence, France and Michelin Star rated restaurant Saison under chef Erwin Lauterbacks in Copenhagen, Denmark. Johansson was then chef at Erik Lallerstedts restaurant Gondolen in Stockholm. Johansson went on to starthis second catering company in Stockholm, and spent three additional years as a chef at the prestigious Franska matsalen Grand Hotel in Stockholm

From 2003 to 2006, Johansson served as the Executive Chef for the Consul General of Sweden in New York. As the head chef, Johansson incorporated the flavors of his Swedish tradition with current trends and international influences. 
In 2003 Johansson was a semi-finalist in the Chef of the Year competion in Sweden and in 2004, Johansson collaborated on his first cookbook. Johanssonhas guest lectured at Parsons School Of Design in New York, covering topics that include Fast Food Design and Food Packaging