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David Lundqvist, head-chef at Grand Hotel Saltsjöbaden, working in the kitchen. David was named Swedish Chef of the year 2018.

Photo: Lina Konradstal

Categories: Restaurants

Cooking like a champ with David Lundqvist

Publish date: 12 November 2020

We took a chat with David Lundqvist, head-chef at Grand Hôtel Saltsjöbaden Grand Hotell in southern Stockholm and winner of Chef of the Year 2018 about his win and his favorite dinner haunts.

Since 1983 Årets Kock, or Swedish Chef of the Year, has essentially been the Swedish Championship in professional cooking. Every year finalists compete in a number of stages to test their abilities in both gastronomic theory and execution, and to see who racks up the most points and receives the much-coveted title.

Third time’s the charm for this year’s winner, Stockholm-native David Lundqvist, who finally won after competing in the final three years in a row. David was born and raised on the island of Orust in southwestern Sweden and is head chef at Grand Hôtel Saltsjöbaden.

What does the Årets Kock-award mean to you?

– It’s, of course, a kind of stamp of quality on me personally and brings with it a large dose of satisfaction. But also a responsibility towards Swedish gastronomy and the next generation of chefs. I guess you become a role model in a sense.

What’s next for you?

– I’ll try to capitalize on my win and continue to deliver products of the utmost quality for carefully selected partners. I’ll also continue the journey together with Grand Hôtel Saltsjöbaden to make it a great destination for spa and gastronomy, both in Sweden and Europe.

What can diners expect from a visit to Grand Hôtel Saltsjöbaden?

– A warm welcome by my knowledgeable front-of-house colleagues. And a 3 or 4-course menu, inspired by my winning dishes, in distinguished and classic seaside-setting is not to bad either!

What’s your favorite ingredient?

– Salt!

Any Swedish dish in particular that visitors should taste before going back home?

– Broiled scallops with fennel, tomato, and a white wine sauce.

Which are your own favorite restaurants?

– Bistro Barbro, Hantverket and Farang.

Any other Stockholm-tips you can share with us?

– Well, I’ve lived here for six years. But between very long days at work and three consecutive efforts to win Årets Kock I’ve unfortunately haven't gotten much time to explore Stockholm. But I’ve seen the inside of many kitchens!

Erstaviksbadet and the Nacka Nature Reserve are beautiful in the summer though. I live in Södra Hedvigslund, in Älta, and ride my bike through the forests of Nacka on my way to work.