Sweden national round

Ludwig Tjörnemo wins the Swedish selection

The Bocuse d'Or Sweden took place on March 31, 2025. Ludwig Tjörnemo won the selection and will represent Sweden at the Bocuse d'Or Europe.

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.

The final takes place at Münchenbryggeriet in Stockholm on March 31^st, 2025.
From 12:00 PM, visitors can watch the finalists in action as they prepare their dishes. The presentations take place between 4:00–4:50 PM, followed by the thrilling awards ceremony around 5:45 PM.

19 participations in the Finale : 1987 • 1989 • 1991 • 1993 • 1995 • 1997 • 2001 • 2003 • 2005 • 2007 • 2009 • 2011 • 2013 • 2015 • 2017 • 2019 • 2021• 2023 • 2025

Podiums : 8

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
2025 : Gustav Leonhardt, Bocuse de Bronze

Ludwig Tjörnemo takes first place

The Bocuse d'Or Sweden took place on March 31, 2025, with Ludwig Tjörnemo emerging as the winner, accompanied by his coach, Jimmi Eriksson, and his commis, Linnea Carlsson. He will have the honor of representing his country at the Bocuse d'Or Europe.

The final was a thrilling showdown between three experienced competition chefs. It was an extremely tight contest, with only 9 points separating first and second place. Ludwig Tjörnemo secured the victory with 1,170 points, followed by Oskar Persson with 1,161 points, and Pontus Wellén with 751.5 points.

The tasting jury consisted of Peter Asp Jelksäter (Chairman), Sven Erik Renaa (Norway), Francis Cardenau (Denmark), Tommy Myllymäki, Emma Wixner, Ida Bauhn, Gustav Leonhardt, and Adam Dahlberg. The kitchen jury included Alexander Sjögren and Henrik Norström.

Discover the candidates for the Sweden national round:

Ludwig Tjörnemo

Competing in Bocuse d’Or has always been a goal of mine. I’ve been competing for over ten years, from the Junior Culinary Team and the Swedish Culinary Team to winning Chef of the Year. Competitions motivate me, and getting the opportunity to represent Sweden on the biggest stage is a dream.
I’ve followed Bocuse d’Or for many years and have also supported previous candidates in their journeys. That experience has given me valuable insight into what it takes to succeed.
Representing Sweden means showcasing the incredible ingredients and producers we have across the country. Just like I did as captain of the Swedish Culinary Team, I want to highlight the unique flavors and craftsmanship that make Swedish gastronomy stand out.

Pontus Wellén

Competing in Bocuse d’Or is an incredible challenge and a unique opportunity for personal and professional growth. It would be a great honor to represent Sweden in the world’s most prestigious culinary competition.
I’ve followed Bocuse d’Or for years, but for a long time, I thought it was an impossible dream – the competition is insanely tough. Now, I’m one of three finalists fighting for the chance to represent Sweden, which feels unreal. Seeing Gustav Leonhardt and his team compete up close made me want it even more.
For me, representing Sweden means showcasing our amazing producers and ingredients while pushing for a more sustainable future. I also hope to inspire young chefs to take on challenges and dream big.

Oskar Persson

Competing in Bocuse d’Or has been a lifelong dream. The timing feels right, and I’m ready to take on the challenge and represent Sweden. I love the competition aspect and pushing myself to new heights.
I’ve followed Bocuse d’Or since I started my career as a chef. In 2021, I was part of Sebastian Gibrand’s team preparing for the World Finals in Lyon, and that experience solidified my ambition to compete myself.
My goal is to showcase Sweden as the culinary powerhouse it is – through incredible flavors and expert craftsmanship. Swedish gastronomy deserves the world’s attention, and I want to highlight the skill and dedication behind our cuisine.

The richness of its ingredients elevated for Bocuse d'Or Sweden

The finalists face two demanding tasks, designed to honor Sweden and its rich ingredients. They have a total of 4 hours and 30 minutes to complete their dishes.

Plate Theme – A lacto-ovo vegetarian main course featuring Jerusalem artichoke, onion, and savoy cabbage as the primary ingredients.

Platter Theme – The centerpiece is Swedish rosé veal, prepared and served as one or two identical main pieces. It must be accompanied by two different vegetable garnishes and presented on a platter before being portioned and plated for the jury.

The final takes place at Münchenbryggeriet in Stockholm on March 31^st, 2025.

From 12:00 PM, visitors can watch the finalists in action as they prepare their dishes. The presentations take place between 4:00–4:50 PM, followed by the thrilling awards ceremony around 5:45 PM.

Would you like more information about this team? Please contact [email protected].

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