- 2023 round
Sweden has participated successfully to Bocuse d'Or since its inception in 1987. Over the years, Bocuse d'Or has developed and the competition has become significantly tougher, which also means that higher demands are placed on both the competition chefs and the nations' organizations. Behind the Swedish investment in Bocuse d'Or is Bocuse d'Or Sweden.
Bocuse d'Or Sweden was formed by the chefs who had previously competed, they wanted to help new talents to emerge. In 2021, the ownership was taken over by Restaurangakademien AB.
They ensure that Sweden participates in international competitions in a highly competitive manner. The goal to bring Swedish Gastronomy to the world so that the world comes to Sweden. The vision is to spread knowledge about Swedish gastronomy on a broad front within and outside of Sweden.
Bocuse d'Or Sweden is presided by Tommy Myllymäki.
18 participations to the Grand Final:
1987 • 1989 • 1991 • 1993 • 1995 • 1997 • 2001 • 2003 • 2005 • 2007 • 2009 • 2011 • 2013 • 2015 • 2017 • 2019 • 2021• 2023
Podiums : 7
- 1995: Melker Andersson, Bocuse d'Argent
- 1997: Mathias Dahlgren, Bocuse d'Or
- 2001: Henrik Norström, Bocuse d'Argent
- 2009: Jonas Lundgren, Bocuse d'Argent
- 2011: Tommy Myllymäki, Bocuse d'Argent
- 2015: Tommy Myllymäki, Bocuse de Bronze
- 2019: Sébastien Gibrand, Bocuse d'Argent
It will be Gustav Leonhardt who will represent Sweden in the world's most prestigious competition for chefs. Gustav Leonhardt managed to squeeze the place from the other two well-deserved finalists Christian Siberg and Martin Karlsson during an exciting final day at the Münchenbryggeriet in Stockholm. The win means that it will be Gustav Leonhardt who will represent Sweden in the Bocuse d'Or in 2024 and 2025. With him in his team is coach Sebastian Gibrand and commis Noel Moglia.
- I am super happy, relieved and full of anticipation. All at the same time and I am so grateful for my entire amazing team. I have planned for this final for a long time and it is a dream to represent Sweden in the Bocuse d'Or. Now starts my hunt for the Swedish gold in Bocuse d'Or, says Gustav Leonhardt
After the criteria of composition, taste, presentation and technique, in the end it was Gustav Leonhardt who collected the most points during Tuesday's well-attended final at the Münchenbryggeriet in Stockholm. The jury, including Jessie Sommarström and Adam Dahlberg, specifically highlighted the exemplary execution and the well-composed dishes. The two winning dishes, which were prepared for ten people each, consisted of the main ingredients haddock and pork leg. The contestants had four hours and 40 minutes to prepare and present the dishes to the jury.
The jury's reasoning: He has prepared and presented two absolutely world-class dishes with great technical skill. An exemplary execution, while the entire team offered a lot of energy and showed great enthusiasm in the competition kitchen.
For Team Leonhardt, planning now begins for its first competition task, which will be the European qualifying competition Bocuse d'Or Europe, which will be organized in Trondheim on March 19-20, 2024. From there, the next stop will be the big world final in Lyon in January 2025.
""It was an incredibly exciting final that offered fantastic performances and compositions by all the candidates. I am very much looking forward to seeing this winning team develop and perform at an even higher level in the upcoming Bocuse d'Or competitions"", says Tommy Myllymäki, President of the Swedish venture in Bocuse d'Or.
Gustav Leonhardt winning dishes: Leg of pork stuffed with morel and truffle, artichoke and boiled white asparagus flavored with spring onions.
The fish dish was a baked haddock with lobster and fennel, served with ""shell"" filled with caviar, crispy and soft potatoes and juicy tomato.
Gustav Leonhardt, 26, has previously been commis in Bocuse d'Or and was the winner of Chef of the Year as late as 2021. When he now assumes the role of Sweden's representative in Bocuse d'Or, he has Sebastian Gibrand and commis Noel Moglia with him. Sebastian himself has competed in the Bocuse d'Or twice and won both silver in the WC and bronze in the EC. Despite his young age, Gustav has an impressive track record from cooking competitions, right from high school championships, via the national junior chef team to Chef of the Year and today ready for Bocuse d'Or.
The jury consisted of: Adam Dahlberg, Daniel Höglander, Florencia Abella, Ida Bauhn, Jessie Sommarström, Jonas Lagerström, Mari Skogström, Sayan Isaksson. The method jury consisted of Martin Brag and Peter Jelksäter.
Bocuse d'Or was founded in 1987 by French master chef Paul Bocuse. Behind the Swedish investment in Bocuse d'Or is Bocuse d'Or Sweden, which in turn is owned by Restaurangakademien AB.
Date : May 2nd, 2023
Place: Münchenbryggeriet, Stockholm