Teamwork beats food waste, Chef of the Year 2024
- Generation Waste
- Sep 29, 2025
- 4 min read
Michael “Micke” Andersson, Sweden’s Chef of the Year 2024, has spent the past year moving from Michelin-starred kitchens in London and New York to creating a taco for IKEA and is now preparing to open his own restaurant at Stureplan.
We talk about his journey from the theater program to top kitchens, how to build teams that last, why planned scarcity can be the kitchen’s best food-waste strategy, and what lies ahead.
8 quick ones with Michael
• Name: Henning Mikael Andersson
• Age: 38
• Rock or Soul? Rock
• Potatoes or Pasta? Pasta
• Carrot or Parsnip? Carrot
• Lentils or Beans? Lentils
• Beer or Wine? Beer (with some hesitation)
• Restaurant still on your bucket list? The French Laundry
• Best restaurant you’ve eaten at? Alinea, Chicago
• Sweden’s best chef? “There are man, no one is ‘best’ at everything.”
From Stage Dreams to Star Kitchens
Michael grew up in several parts of Sweden from Timrå to Strängnäs and studied theater and performing arts in high school. The plan was to become an actor, but a vocational program in culinary arts pulled him into the kitchen.
His first real job was at Gyllene Freden.“I was a disaster at first no natural talent at all. But I quickly realized that hard work takes you far. It became a challenge: I’ll work harder than everyone else.”
Culinary Foundation: Lux and Gordon Ramsay
After Gyllene Freden, he moved to Lux, where he built his culinary base.“The team spirit was incredible. If someone was struggling on a station, everyone dropped what they were doing to help. I’ve carried that feeling with me ever since.”
Then came his toughest challenge yet Restaurant Gordon Ramsay in London.“It was SAS in military-school mode. Brutal but educational. Clare Smyth led with both precision and care.”
Michael also spent time in New York, where he served as head chef for the FIKA café chain, managing 18 locations across Manhattan.“It was a masterclass in production, speed, and leadership. I trained American chefs in Swedish food and scaled up in a way I’d never done before.”
Leadership: From “Old School” to Clarity and Care
Michael describes his leadership journey as a transformation.“I was more old school at first short-tempered and too hard. Today it’s about clarity, respect, and making the job fun without lowering the bar. You can be direct and warm at the same time.”
When he competed in Årets Kock, his focus on his commis stood out.“That’s the next generation. A good chef makes others great. I had a list ready before I even knew who I’d get so I could give real responsibility and involvement.”
Årets Kock: Doing What You Never Planned
Competition cooking never appealed to him until it did.“I always said I’d never enter Årets Kock. But I believe in doing what feels uncomfortable. The National Culinary Team was the first step; Årets Kock was the next.”
Tips for anyone entering the competition:
Get advice from former winners—they’re happy to share.
Understand your absolute top level—Årets Kock pushes you all the way.
Food-Waste Mindset: “Dare to Run Out and Have a Plan B”
Reducing food waste is close to Michael’s heart.“Planning is everything. Build menus that use the whole ingredient. Order smart and dare to let dishes run out but have a plan B. When the pressure is on, creativity kicks in and dishes often turn out even better.”
He adds there’s nothing “wrong” with smart buying.“If pre-chopped onions cut food waste and save time go for it. The key is realizing every kilo of food waste is money and CO₂ in the bin.”
This Year’s Projects: Craft Beer & a Swedish Taco for IKEA
As Årets Kock, he’s had unexpected collaborations. One highlight: a Swedish taco for IKEA made with chicken and hen mince, Swedish bulgur, and an Öland-wheat tortilla.“We called it ‘Santa Maria on steroids,’ with two Swedish salsas. An incredibly fun journey.”
He’s also launched his own beer with Spendrups and contributed to Årets Rätt.
A Week with Micke: Plan, Pressure, Pulse
A typical week? Almost impossible to describe.“It could be planning on Monday, an interview and photo shoot Wednesday, an event Thursday, a competition Friday and a wedding dinner on Saturday. I love the pace.”
Any big mistakes? “I once double-salted a white sourdough and another time forgot salt entirely. Everything collapsed and we had to cancel deliveries. I still feel that sting.”
The Future: His Own Restaurant
Asked about the future, he was initially cautious: “Maybe open my own place.”Now it’s official. Late 2025 he’ll open Sperling & Co in the former Brillo space at Sturegatan 6, Stureplan.
“The grill will be the heart both in the kitchen and on the menu. We want guests to feel the aroma, fire, and craftsmanship the moment they walk in.”
The restaurant will be a modern two-story grill house with an open kitchen and bar. The interior, designed by Dinell Johansson, will feature earthy tones and custom details.
The name nods to the neighborhood’s history:
Sperlingens Backe has been here since the 1600s.
Michael’s Picks
Books: White Heat (Marco Pierre White), Kitchen Confidential (Anthony Bourdain), Heat (Bill Buford)
Podcast: P3 Dokumentär
Chef to watch: Saiyan “one of the sharpest right now, with a completely unique style.”
Michael’s 5 Food-Waste Tips for Professional Kitchens
Measure all food waste every shift.
Set a max prep level and have a plan B if it runs out.
Design menus for whole ingredients; repurpose “leftovers” in other dishes.
Build a component bank of bases that can be used broadly.
Show the cost to the team translate grams into kronor and CO₂.
“The best thing I know is cooking together. When everyone drops everything, jumps on the same station, and solves it that’s when the magic happens.”
Tack Michael för att du delade med dig av din resa, dina matsvinntips och din framtidsplan!
Thank you, Michael, for sharing your journey, your food-waste insights, and your plans for the future!
