It has been, to say the least, an eventful year for Michael Andersson. In 2024, he not only claimed the prestigious title of Chef of the Year but also earned a Michelin star for Restaurant Celeste. In an interview with FFCR, Michael shares what drives his continued passion in an increasingly challenging industry.
Michael Andersson, recently crowned Chef of the Year 2024, has a career as multifaceted as the dishes he creates. His journey into the culinary world was far from obvious – from high school theater studies to international kitchens and Michelin-starred restaurants, Michael has consistently challenged both himself and tradition.
“I looked up to my uncle, who was a chef, but I had no idea what it meant to step into that world,” Michael recalls, adding:
“It wasn’t until after high school, when drama school didn’t appeal to me, that I thought: what the heck am I going to do now?”
After completing a program that combined practical experience with theory, Michael got a taste of life at the renowned Stockholm restaurant Gyldene Freden.
“I was lucky to end up there – after just two weeks of internship, I got a job and started working evenings while studying during the day,” he remembers.
“It was there that my passion for high-level cooking truly took shape, and the dream of working in Michelin-starred restaurants was born.”
But it was at Lux Stockholm, one of Sweden’s most respected restaurants, that Michael truly began to refine his craft. It was there that he learned the importance of bringing the kitchen out into the dining room, creating a connection with guests—a trend he now carries forward himself.
“Lux was something special. I looked up to everyone working there—it felt like being among idols,” Michael recalls.
Michael is also a globetrotter in the culinary world. From Gordon Ramsay’s prestigious kitchen in London to cafés in New York and a stint in Iceland, every place has helped shape the chef he is today.
“The first three months in London were brutal, but it was worth it. It was a time when I truly grew,” he says.
Despite his success, he has always been skeptical of cooking competitions. Yet, participating in the Swedish National Culinary Team and later Chef of the Year gave him a chance to challenge this preconception.
“I didn’t believe you could compete in cooking—it felt like putting limits on creativity,” Michael explains, adding:
“But it’s in uncomfortable situations that you grow the most.”
2024 was not only marked by Michael’s triumph as Chef of the Year but also by his continued dedication to the industry. He takes pride in having steered Restaurant Allegrine through the pandemic and reaching new heights together with his team.
“Keeping the restaurant alive during COVID was one of the proudest moments of my career. It was a team effort, and we decided we were going to make it work,” he says with a broad smile.
With the Michelin star at Celeste and the title of Chef of the Year, Michael Andersson continues to inspire.
“The restaurant industry is not just a job—it’s a meeting place, a family, and a constant source of growth,” he concludes.
And just like in the kitchen, where flavors meet and new dimensions are created, there are no limits to what Michael Andersson can achieve.
By: Rebecca Hyde-Price Aggestam
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