Gustav Leonhardt has always loved cooking for his family and friends. His passion for competition developed early on, simply by being in contact with other enthusiasts—some of the very best, in fact.
At the age of 16, he started out washing dishes for Tommy Myllymäki—an amusing beginning that introduced him to a world he would never leave. During the European selections of the Bocuse d’Or in his hometown of Stockholm in 2014, he had the opportunity to serve the candidates dishes to the jury members. That was the turning point: one day, he would compete in the most prestigious culinary contest.
Gustav then laid out a clear strategy to gain the necessary experience, entering competition after competition. In 2021, he won the “Chef of the Year” competition. The Lyon final of 2025 marked his fourteenth competition.
At the same time, he has been honing his technique and creativity by working in various restaurants, including Agrikultur and Aira, where he has been deeply involved in the Research and Development department.
Today, he works through his own service company, www.gustavleonhardt.se, but of course, he dreams of opening his own restaurant one day.
Even when he’s not working, the kitchen is never far from his mind, as he has a passion for hunting, often taking his dog Arras along.
