Jessie Sommarström has spent her entire career in the restaurant industry, from a small archipelago bistro to a Michelin-starred restaurant. Today, she focusses on public meals at Sodexo, working to make good and sustainable food accessible to more people.

In 2022, Jessie won Årets Kock (Chef of the Year), and in 2023, she received the Gastronomic Academy’s Gold Medal for contributions to Swedish gastronomy. That same year, Jessie was named Kockarnas Kock (The Chefs’ Chef) and Woman of the Year in the hospitality industry. In 2024, Jessie was appointed Honorary Doctor at Umeå University and had the honor of being the Head Chef responsible for the Nobel Banquet.

Beyond the kitchen, Jessie is deeply engaged in sustainability and food innovation. She has been involved in projects such as Resursfisk (Resource Fish), circular fish feed, and Swedish-grown plant-based mince. Jessie also serves as an ambassador for WWF and Barnfonden and supports Flickebarns Stipendiet (Girls’ Scholarship).

Jessie believes that truly good food can encourage healthier and more sustainable choices. Most importantly, she wants sustainable food to be available to everyone—not a privilege. Through her work, Jessie hopes to inspire more conscious food choices.

https://www.instagram.com/jessiesommarstrom/
@jessiesommarstrom

Website: https://www.sommarstromgrimlund.se/