May 9, 2014 – Swedish chef Tommy Myllymäki was last night crowned the best chef in Europe, as he won gold at the Bocuse d’Or Europe 2014. The win, which comes at a time when Swedish food is dominating the world food scene, puts the Swede in a leading position going into the world final of the competition to be held in Lyon in 2015.
Producing two dishes made from the finest Swedish ingredients – young pig from Gotland served with truffles and mushrooms, and saithe fish with mussels and oysters – Tommy Myllmäki delighted the 14 judges with his innovative flavours. Denmark’s Kenneth Hanse and Norway’s Örjan Johannesson were awarded second and third place, making it an all-Scandinavian medal line-up.
Held in Stockholm for the first time this year, all of the ingredients were chosen by the Bocuse d’Or organisers and were sourced locally from Sweden.
Winning on home soil made the achievement all the more special for Tommy Myllymäki, head chef of Restaurant Sjön in Jönköping, who commented, “The young pig was a challenge, despite it being a fantastic ingredient, but today everything fell into place. It’s great to win after weeks of training around the clock and also to win gold here at home in Sweden.”