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Our Executive Chef
Erik Gustafsson leads the Cuseho kitchen. With years of experience in fine and luxury dining, he builds menus that hold their standard from the first plate to the last.
Every menu can be shaped around your gathering. And every dish leaves the kitchen only when Erik says it is ready, so what reaches your table is exactly what he intended.
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Sous vide cooking, braises that run a full day and broths simmered for hours. The slow way, because you can taste the difference.
02.
Our chefs cook, carve and serve on location. Live stations bring the kitchen into the room, from carvery roasts to laksa made to order.
03.
Fusion Asian, Western, Local Delight, Authentic Chinese and gala menus, plus canapés and bentos. Different tables, the same exacting kitchen.
Let's Create Your Gathering
Tell us what you are planning and the we will take it from there.