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.



Follow my journey on facebook and instagram.
For bookings & information please contact:

Stocholm, Sweden

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