Jessie Sommarström was born in India (Goa); adopted by a Swedish family, she grew up in Vaxholm in the Stockholm archipelago. Her journey is truly inspiring. She started out as a dishwasher in her teenage years and gradually worked her way up, developing a deep passion for the culinary profession. In 2022, she was named Chef of the Year — the highest culinary honor in Sweden — becoming the first woman to win the title in 34 years!
Other awards followed, but perhaps the most remarkable was the honorary doctorate she received from Umeå University in recognition of her commitment to sustainable gastronomy.Indeed, she consistently works toward that goal, as reflected in her various commitments — particularly with WWF, where she serves as an ambassador.
In 2024, Jessie Sommarström served as head chef for the Nobel Prize banquet, aiming to reflect the prize’s values—innovation, progress, and care for humanity—through her cuisine.
She created the Modern Cultural Porridge, a side dish made from hydrothermally treated barley, a technique developed over 30 years to enhance the bioavailability of nutrients like iron and zinc using only heat, water, and time.
Rooted in Nordic flavors, the dish featured wild mushrooms, Jerusalem artichoke, mushroom-chicken jus, and a light potato-artichoke foam.
En proposant cette création à la fois simple et réfléchie, Jessie a remis en question les normes de la haute gastronomie et adressé un message fort à plus de 1 300 convives : santé, goût et durabilité peuvent — et doivent — coexister au sommet de la gastronomie.
Jessie’s personal story has also led her to become involved in child protection through the organization Barnfonden, of which she has been a patron since 2023.
Photo Nobel Prize Outreach Dan Lepp
