Jonas Lundgren

about Jonas

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 head chef in Oslo for more than 3 years.

After more than 10 years abroad, I decided to come home to completely focus on the Bocuse d’Or, widely regarded as the most prestigious competition for chefs. I’m incredibly proud being award a silver medal in the Bocuse D’or in 2009.

Between November 2011 and June 2014 I ran Restaurant Jonas and Jonas Food & Wine Bar in Stockholm, moving on to work with restaurant Yolo in Djursholm.

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 head chef in Oslo for more than 3 years.

After more than 10 years abroad, I decided to come home to completely focus on the Bocuse d’Or, widely regarded as the most prestigious competition for chefs. I’m incredibly proud being award a silver medal in the Bocuse D’or in 2009.

Between November 2011 and June 2014 I ran Restaurant Jonas and Jonas Food & Wine Bar in Stockholm, moving on to work with restaurant Yolo in Djursholm.