Jonas remembers his first gastronomic sensation perfectly well. "It was in Norrland, in the north of Sweden. I ate blueberries, fresh-picked in the woods, and served with homemade vanilla ice-cream". He loves products from his own country but is more than happy to work abroad to benefit from contact with other cultures: The French Laundry in the Napa Valley, The Square (2**) in London, and Pierre Gagnaire in Paris. He was amazed to be representing his country at the Bocuse d'Or. "The Bocuse d'Or is the most prestigious prize that a chef can win". As a good Scandinavian, he prepared for the contest as though it were a sport, training for hours at a time with the help of Swedish winners Henrik Norström and Mathias Dahlgren, who passed on their own experience. Jonas is also a keen sportsman, his second passion. "Physical training gives you real mental strength". He has also published a book on Paleo cuisine.
Today he combines the love of cooking and that of Asia, as Executive Chef of the Wynn Palace Cotai in Macao!