Bocuse d'Or laureate
Jonas LUNDGREN
- Discipline
- Bocuse d'Or laureate
Portrait of Jonas LUNDGREN
i. Biography
Material contrast drives the cooking here: crispness against softness, acidity against freshness, Nordic ingredients handled through exacting technique.
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The Path
Early kitchen discipline was tested across service formats: Jonas Lundgren worked as chef at I Am Angus in Makati, Philippines (2011), then returned to Stockholm, Sweden, as Head Chef at Restaurang Jonas (2012–2014). The same period carried the work into broadcast settings, with appearances as self at Kockarnas kamp (2013), self - Guest Judge at MasterChef Finland (2014), and self - chef at TV4 Nyhetsmorgon (2014–2015).
The Work Today
The Macau post gives the cooking a place for Paleo cuisine, his verified specialty, while keeping the clean, ingredient-led signatures already attached to Jonas LUNDGREN’s name. The seasonal Swedish white asparagus dish from Restaurang Jonas is built as a study in structure. Lilac supplies floral lift; green asparagus gives snap; dried cauliflower changes the texture; white asparagus mousse softens the center. In Jonas LUNDGREN’s handling, the dish is organized around textures, crispiness, acidity, and freshness — more grower’s tasting note than kitchen slogan.
Signature
The signature set associated with Jonas LUNDGREN includes Bacon, fresh herb and elderflower infusion, Norwegian King Crab, and Mussel Soup Sherry Manzanilla.
Acclaim
Recognition on record for Jonas LUNDGREN includes Silver Medal (2009).
FAQ
Asked of Jonas
What is Jonas LUNDGREN's current role?
As of 2026, Jonas LUNDGREN is Executive Chef.
Where did Jonas LUNDGREN work before?
Jonas LUNDGREN's earlier career included I Am Angus, Restaurang Jonas, and Kockarnas kamp.
What recognition has Jonas LUNDGREN received?
Silver Medal (2009).
Explore
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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