Anders Dahl is the driving force behind Misshumasshu, the Stockholm izakaya-brasserie-bar hybrid from the Adam & Albin Group. His culinary foundation is built on structure, precision and a fierce competitive drive. He gained experience in the kitchens of Stockholm’s iconic Gondolen and Michelin-starred Bon Lloc, and has been a semi-finalist in Sweden’s prestigious Chef of the Year (Årets Kock) competition multiple times.

Michelin-starred chef Christopher Lai is a renowned figure in the Nordic culinary scene and currently serves as Food and Beverage Manager and Culinary Leader at Bjertorp Castle, Sweden. He is known for his modern Nordic cuisine, influenced by classical French and Italian cooking.

Daniele Coccia is the founder and head chef of Waku Waku Omakase in Tropea, Italy. At his intimate Edomae-style omakase chef’s table, he focuses on sharing authentic Japanese cuisine and culture through seasonality, fish ageing techniques, fermentation and a dialogue between Japanese tradition and Mediterranean seafood.

Edward Lee began his culinary career in Sydney in 2006 and moved to Copenhagen in 2014 to work at Studio and Jordnær. As assistant head chef at Jordnær, he helped lead the team when the restaurant was awarded its second Michelin star. In 2022, he opened Gaijin, followed by Udtryk in 2025. Together with Regitze Jensen, he led the restaurant to a Michelin star just 41 days after opening – the fastest in Nordic history.

Francesco Vitale developed professionally in Milan, where he trained under renowned chefs Andrea Berton and Andrea Aprea. His passion for bread and the art of fermentation was born during his time in the UK at Heston Blumenthal's The Fat Duck. He later moved to Sardinia, where he quickly fell in love with the island and its exceptional produce. Today, he is part of the kitchen team at Arieddas, where he continues to express his passion for bread, fermentation and the ingredients of Sardinia.

Friðgeir I. Eiríksson is the owner and head chef of Eriksson Brasserie, widely known for his contributions to Icelandic gastronomy. He previously led the kitchen at the Michelin-starred Domaine de Clairefontaine in Lyon, France, and represented Iceland at the Bocuse d’Or in 2007. Since then, he has played an active role in developing Iceland’s culinary scene, including as head chef at Hótel Holt in Reykjavík.

Jan-Erik Hauge is a Norwegian chef with extensive experience in the restaurant industry, combining strong culinary craftsmanship with leadership and a passion for high-quality Nordic ingredients. He is Head Chef at Fisketorget in Stavanger, where seafood and seasonality are at the heart of his cooking. His culinary style is rooted in Nordic cuisine, while drawing inspiration from classical techniques and international flavours.

Jonathan Morales is an Argentine chef living in France. He currently runs three restaurants in Paris, where French and Italian cuisines meet in a simple, everyday way. His cooking is rooted in a bistro style: honest food, seasonal products and dishes that people want to come back to.

Juho Ekegren is a prominent Helsinki-born chef and restaurateur celebrated for his dedication to sustainability and zero-waste gastronomy across Finland and Denmark. In 2017, he co-founded Restaurant Chapter in Helsinki, which earned the coveted “Restaurant of the Year 2019” award for its radical eco-conscious philosophy. Following Chapter's success, Ekegren moved to Denmark to become Head Chef at Popl Burger in Copenhagen, the highly acclaimed casual dining venue created by Noma alumni.

Kristian Karnell is renowned for his mastery of Nordic Haute Cuisine, local sourcing and precision culinary craftsmanship. Having spearheaded major high-profile events—including catering the MICHELIN Guide Nordic Countries gala dinner—Karnell brings seasonal purity and Nordic elegance to every culinary experience.

An internationally acclaimed food artist and molecular gastronomy chef from Jordan, Omar Sartawi bridges culinary innovation, design, and Middle Eastern heritage. Educated in food science at Harvard, Sartawi is globally recognized for pushing culinary frontiers—from his signature Jameed Truffle to pioneering sustainable food design featured across luxury hotels and international expos.

Originally from Riihimäki, Otto Korpinen began his career at Ravintola Teatteri in Helsinki before moving to London around 12 years ago. There, he worked at HIX Oyster & Chop House and later at The Hand & Flowers in Marlow, Tom Kerridge’s two-Michelin-starred pub. After returning to London, he joined Darby’s in 2020.