About Chef of the Year
The Swedish Championship of Professional Cooking
Chef of the Year is the Swedish championship in professional cooking, representing Sweden’s premier and most prestigious competition for professional chefs. Our goal is to elevate gastronomy's significance within Swedish society.
History
Chef of the Year was inaugurated in 1983 with support from renowned chef and restaurateur Tore Wretman, among others. Its purpose was to make the chef profession more appealing and to bolster overall interest in cooking.
The initiative for the competition stemmed from the Swedish Academy of Gastronomy and the trade organization of Swedish dairy producers, Svensk Mjölk. Their vision was to elevate the status of chefs and the reputation of Swedish cuisine. Today, Chef of the Year is organized by Årets Kock AB in collaboration with Arla Foods, Spendrups, and other commercial partners and sponsors.
Chef of the Year has nurtured some of Sweden’s most successful chefs. Interest in the Swedish food scene is burgeoning both domestically and internationally. When the competition began, there were only a handful of top-class restaurants in Sweden and minimal international interest. Today, Sweden boasts a growing number of one, two and three Michelin-starred restaurants, serves as a driving force in Nordic cuisine, and garners culinary interest from around the globe.
The Competition
Chef of the Year is a competition for chefs organized by Årets Kock AB. Swedish chefs can apply and need to be registered in Sweden continuously for at least one year when applying, or be a Swedish citizen.
The Swedish Championship 2025 Calendar
30 April - 11 May
12 - 13 June
2 October
Registration and Recipe Qualification
Online
Qualifying
Competition
Stockholm
Final
Competition
Stockholm
The Final Competition
The final of Chef of the Year marks the crowning of the Swedish champion in professional cooking. It has been broadcasted on Swedish television channels such as Sjuan and TV4 Play in recent years. The final serves not only as a competition but also as an event and a gathering for professionals in the restaurant and food industry. It provides a platform for chefs, producers, and politicians to converge. Moreover, it serves as an educational opportunity for students and teachers from restaurant and culinary schools across Sweden, offering inspiration and learning experiences. On the days of the final, as many as 4000 spectators may be present to cheer on their favorite finalist.
The Jury
The jury comprises some of Sweden's top chefs, with invitations extended to internationally renowned chefs as well. Notable figures such as Elena Arzak from Arzak in San Sebastián, René Redzepi from Noma in Copenhagen, and Clare Smyth from Restaurant Gordon Ramsay have served as guest judges. Chef Viktor Westerlind, the winner of Chef of the Year in 2009, chairs the jury. Karin Fransson, from Restaurant Borgholm, has been an integral part of the jury for many years. She underscores the importance of thorough preparation for jury members, which she considers nearly as crucial as it is for the competitors.