Pop-Up Restaurant with Jonas Dahlbom, Chef of the Year 1996
Jonas Dahlbom, Chef of the Year 1996 will be taking over the Pop-Up Restaurant during Åre Gastronomy Week!
Thanks to our main sponsor Melleruds and our collaboration with the Chef of the Year, The Swedish Championship in Professional Cooking, we are proud to announce that the 1996 winner, Jonas Dahlbom will be coming to Åre Gastronomy Week and will be preparing a fantastic tasting menu in our Pop-Up Restaurant in the middle of Åre Square.
The ingredients that Jonas will be using comes from Jämtländ’s own producers & food artisans. These products have been carefully selected by Lena Flaten from Restaurant Flamman in Storlien.
Dinner: SEK 990
Beverage package: SEK 600
Alcohol-free package: SEK 300
As there is limited seating, only 24 people will be able to attend dinner this evening, meet Jonas and experience his amazing craft.
It is no longer possible to register your interest anymore, however will announce who has received a seat shortly.
Jonas Dahlbom was born 22 June, 1969 and grew up in Halmstad. He has experience from restaurants Johanna, La Scala and Sjömagasinet in Gothenburg and Stefan Holmström in Halmstad. His career as a restaurateur began together with his brother Anders Dahlbom, Chef of the Year 1993. They together have had Bröderna Dahlbom i Fiskekörka, Bröderna Dahlbom, Trädgår’n, Tabla och Tempu Sushi in Gothenburg and Dahlbom på Torget i Åre.
Jonas now works as the Creative Culinary Leader for Gröna Lund as well as running the new restaurant Furuvik Havskrog in Furuvik. On top of winning Chef of the Year in 1996, Jonas came fourth in Bocuse d’Or 2005 and coached Tommy Myllymäki (Chef of the Year 2007), when he took home the Gold in the European Championship in Stockholm in 2014 as well as when he took the Bronze in Bocuse d’Or in 2015.
An Industry that never stops developing
Already in school, it was clear that Jonas was destined to be a Chef. He has thereafter worked with highly talented Chefs and mentors who have helped mould him into the Chef he is today. His inspiration is taken from his travels and other restaurants from around the world. He’s schooled in the classic kitchen yet holds the flavours of Asia close to his heart. When asked about developments in the industry, his response is sustainability. He believes that sustainablity through food and beverages will continue to grow as we’ll see an increase of Vegetarian and Vegan restaurants in the future.