My cooking approach has a tight, uncompromising focus on the individual ingredient – elevating its characteristics and bringing out its natural magic, with a polished technical finish.
This philosaphy is something I brought with me during the honorable task of being responsible for the Nobel Prize dinner, achieving a silver medal in Bocuse d'Or & in the win of Kockarnas Kamp.
Since the beginning of 2020 I have started to work with my
friend & colleague Robert Sjöberg. I also have the honour to once again represent Sweden in Bocuse d'Or together with my team.