Curiosity has always had a strong impact on Jonas’ life. It sent him on a 15-year-long culinary journey around the world and opened doors to restaurant kitchens that he, in his wildest imaginations, could not even dream about working in.
Jonas has 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, Jonas decided to come home to completely focus on the Bocuse d’Or, widely regarded as the most prestigious competition for chefs. He’s incredibly proud of being awarded a silver medal in the Bocuse D’or in 2009.
Between November 2011 and June 2014 he ran Restaurant Jonas and Jonas Food & Wine Bar in Stockholm, moving on to work with restaurant Yolo in Djursholm.