Other
Melker Andersson
Bocuse d'Or laureate
- Discipline
- Other
i. Biography
Swedish chef and restaurateur Melker Andersson has spent four decades working across ownership, service, and room-building in Swedish dining. The line runs from Restaurang Victor in Umeå to Fredsgatan 12, and then into Grupp F12 in 1995, where the role of chef and restaurateur became a defining part of his professional record. The scale of that path matters: it moves through kitchens, through countries, and through the pressure of ambitious restaurants, with France and its 3-star restaurants included in the list of places that shaped the work. He described the last 40 years as “a very inspiring life in the restaurant business,” and the phrase fits the way the work is laid out: formal training at Restaurangskolan i Umeå, then chef at Viktor och Viktoria in Umeå, then chef at Flera restauranger utomlands, inklusive Moulin de Mougins in Cannes. The movement from Umeå to Cannes points to a chef willing to be measured against harder rooms, where pace, standards, and repetition set the terms. The first restaurant of his own, Fredsgatan 12, opened in 1994, just before the formal beginning of his long association with Grupp F12 in 1995. That sequence marks a career built on initiative as much as continuity. Since then, Fredsgatan 12 has remained a fixed point: owner / restaurateur of Fredsgatan 12 (F12) (since 1994), and restaurateur of Villla Godthem (since 2011). The dates show a practice of holding onto places over time, not just entering them.
The Climb
Formal training at Restaurangskolan i Umeå gave Melker Andersson the base before professional service took over. From there, he worked as chef at Viktor och Viktoria in Umeå, carrying that local grounding into daily kitchen work. He then broadened his range at Flera restauranger utomlands, inklusive Moulin de Mougins in Cannes, a period that placed him in the discipline of international kitchens and French restaurant culture. His public profile also moved beyond the pass. He became a central participant at Melkers krogakut, TV4, and later a participant at Matakuten, TV4 (from 2008). Those appearances add another layer to the record: a chef with a visible role in the wider food conversation, not only in the dining room. Today, Melker is owner / restaurateur of Fredsgatan 12 (F12) (since 1994) and restaurateur of Villla Godthem (since 2011). Those two names sit at the center of the current work, anchoring a career built through ownership, stewardship, and sustained creative direction.
Today
Since 1994, he has owned Fredsgatan 12. In 1995, he became chef and restaurateur at Grupp F12. Those roles form the core of his place in Swedish dining. They also point to the work required to keep restaurants moving over decades: preserving momentum, making changes, and keeping a room functional year after year.
Signature
Melker's signature dishes include Fredsgatan 12, Grill, and Kungsholmen.
In Their Words “For the last 40 years I have been living a very inspiring life in the restaurant business.” “I have the ability to see the possibilities, to make changes and lead the process forward.”
Profile updated July 2026
FAQ
Asked of Melker
What is Melker Andersson's current role?
As of 2026, Melker Andersson is Chef and Restaurateur.
Where did Melker Andersson train or study?
Melker Andersson trained at Restaurangskolan i Umeå.
What recognition has Melker Andersson received?
Michelin star (1997).
