Bobo Bergstrom, The Edge, St. Lucia
Chef Bobo Bergstrom's road to culinary success is anything but ordinary. Swedish-born, he began his education in his native country, but his true education would carry him across the globe.
From the Navy to the Kitchen
He gained extensive culinary experience as a young man, initially in the Swedish Navy in the military officers' restaurants (he served as a Sub-Lieutenant for the Swedish Armoured Forces), the Royal Viking Hotel in Stockholm, North Norway Hotels as well as mid parts, and worked extensively both in Europe and the Caribbean. He gained recognition in various food competitions and is recipient of several diplomas in his related field, and even worked for the Chef of the Swedish Royal Family as Chef de Cuisine at Michelin Star-awarded restaurant Operakallaren in Stockholm.
Achieving Culinary Perfection
Chef Bergstrom's accomplishments include dishing up gourmet cuisine in world class restaurants all around the world, such as Bellevue Palace Hotel Bern (17,5 p Gault Millau); Operakallaren Restaurant (* Michelin), Stockholm; Friendship Bay Resort, Bequia W.I.; Scandic-Hilton Hotel, Stockholm; Jalousie Hilton, St. Lucia, W.I.; as well as running his own hotel and restaurant business in Sweden. As Culinary Director at the Windjammer Landing Villa Beach Resort in St Lucia W.I., he received many accolades for bringing the quality of the resorts three restaurants, the Dragonfly Restaurant in particular, to top levels.
Chef Bergstrom's Award-Winning Style
Some of Chef Bergstrom's numerous competitive achievements include nominations for Sweden's Bocuse d'Or (World Championship for Chefs); semi-finals in the Swedish Chef of the Year Championships; winning the Gold Medal in the Salon Culinaire, Stockholm; and winning 3 Gold Medals at the Cooking Competition ANUGA, Cologne. And that's not all. Bobo has won several medals with Stockholm Culinary Team at IKA, International Culinary Olympics; is a Gold medalist with St. Lucia Culinary Team at the Taste of the Caribbean in Jamaica 2003, where he also earned the Caribbean Chef of The Year title; and a Silver medalist as captain for the St Lucia Culinary Team at The Taste of the Caribbean in Puerto Rico 2004. As Team Manager he coached the St Lucia Culinary Team to a Silver Medal in Taste of the Caribbean 2005 and to a Gold Medal in Miami, 2006.
Bobo has served as Culinary judge in several culinary competitions and hosts cooking sessions for groups. He has carried out several in-store cooking demonstrations, such as the Williams Sonoma Store and Bloomingdale's at Manhattan, New York. He was selected by the Caribbean Hotel's Association to cook the 31st Annual Governments Of the Caribbean State Ball Dinner at The Waldorf Astoria, New York, in June 2004.
In April 2005 Chef Bobo was invited to cook his "Eurobbean" fusion at the famous James Beard Foundation in New York. The event was much well received and as a result he was invited to cook at the Beard House again in October 2006.
The Edge Restaurant - Eurobbean Fusion at its Finest
Chef Bobo is the executive chef and founder of The Edge Restaurant located on the Rodney Bay's water's edge in St. Lucia. Hailed for its "perfect location, excellent service, exquisite food -- beautifully presented--and professional, friendly staff," The Edge's innovative Eurobbean cuisine and notable wine list have won Chef Bobo rave reviews.