Multiple award-winning chef with a silver medal in the 2009 World Championship for chefs, the Bocuse d’Or – the most prestigious cooking competition in the world.
My curiosity has always had a strong impact on my life. It sent me on a 15-year-long culinary journey around the world and opened doors to restaurant kitchens that I, in my wildest imaginations, could not even dream about working in.
I have worked at The Square in London (**), Pierre Gagnaire in Paris (***), The French Laundry in Napa Valley California (***), Swissotel the Stamford in Singapore, and Bagatelle (**) as Executive chef in Oslo for more than 4 years.
After more than 10 years abroad, I decided to come home to completely focus on the Bocuse d’Or. I’m incredibly proud to represent Sweden and being award a silver medal in the Bocuse D’or in 2009.
Between November 2011 and June 2014 I ran my own Restaurant Jonas and Jonas Food & Wine Bar in Stockholm, voted “Rising Star in Sweden 2012” and White Guide Top 10 best restaurant.
In 2015 I work with several restaurant openings including highly acclaimed restaurant Yolo in Djursholm and beautiful museum restaurant Hallwylska in Stockholm.
In the beginning of 2017 I joined the Imperial Pacific resort in Saipan as Executive chef, a 25 dining concept outlet including 14 requited Michelin starred chefs. It is currently one of the biggest hotel and casino investments, worth approximately 7.1 billion US dollars.
My philosophy behind great fitness food, is that it needs to be based on natural ingredients, it must always taste great and be easy to prepare. I always focus on keeping a balance in life between what you eat and how much you exercise.
Workout – Eat Healthy Tasty Food – Have fun.
Simple, isn’t it?
