No one could have foreseen Melker Andersson becoming a chef, even though his mother enjoyed cooking! What’s more, his real love was skiing, both for the sport itself but above all for the competition. Although an excellent skier, he realised that he would never beat his compatriot Gunde Svan (a future world champion). Consequently, his interest in skiing was put on the back burner. Fortunately, his interest in cuisine took the upper hand, and his love of flavours, creativity, the influence of all the cuisines of the world, combined with his determination, would open up a fascinating career for him. After spending time in France, some of it at the Moulin de Mougins, he returned to Sweden and trained at various restaurants. In 1994, he opened his first establishment, “Fredsgatan 12” (Michelin 1*), which helped revolutionise Swedish cuisine. His modernism and very personal approach led to his being named Chef of Chefs in 1995. The 1995 Bocuse d’Or was to be a memorable competition worthy of this sportsman. With one leg in a cast due to a fracture following a fall (in his kitchen), he still climbed onto the second step of the podium, and brought his Bocuse d’Argent back to Stockholm where he wasted no time in launch into very varied new restaurant projects, all of which are enormously successful. The one who could be nicknamed “the king of concepts” sells everything to settle for a summer bistro by the sea. But his hyper active and creative side takes over! It is now as a consultant that he offers his immense experience. He is also opening a brasserie-restaurant, Vört, in Gamla Stan in Stockholm… and new projects are in the works. To be continued…


The podium dishes

meat tray

Sea perch stuffed with scallops, grilled in slices. Pointed cabbage with lobster and truffles. Mini peppers stuffed with horseradish mousse and fried potato rolls. Lobster sauce with bell pepper and lime.

They offer you

Some delicious recipes

On the same podium

in 1995