From Michelin-starred kitchens in France to the royal table in Sweden
Julius Wallmo has built a career defined by precision, curiosity, and a deep respect for ingredients. With experience from some of the world’s most prestigious restaurants, including Troisgros and Guy Savoy, and with years as head chef at Restaurangakademien, he now leads Rikssalen Gastronomi at Uppsala Castle together with Mattias Dahlström. Alongside catering, cooking classes, and consultancy work, he also brings his expertise to royal gastronomy and continues to explore how flavour, sustainability, and creativity can elevate every dining experience.
A Chef Shaped by World-Class Gastronomy
Julius Wallmo has many years of experience as head chef at Restaurangakademien and has previously worked at some of the world’s most prestigious restaurants, including the three-star Troisgros in Roanne under Michel Troisgros and Guy Savoy in Paris. Since August 1, Julius has been running Rikssalen Gastronomi, which operates Rikssalen at Uppsala Castle, together with Mattias Dahlström – they own the business in equal parts. Alongside Rikssalen, Julius continues to offer selected catering services, lead cooking classes at Aveqia and PS Matsal, and work as a consultant in gastronomy. He also cooks for the King and Queen of Sweden, both privately and at official events. In addition, Julius is a trained sommelier, which deepens his understanding of flavour and harmonious food and beverage pairings. He loves travelling to Asian countries such as Japan and Vietnam, as well as shorter trips to Rome, Paris and London, and he enjoys skiing, sailing and spending time with his family.
Early Passion for the Kitchen
Julius’s journey into gastronomy began when he was a child, when he preferred playing in the kitchen with whisks and bowls rather than with toys. He soon started cooking weekend meals for his family, inspired by TV cooking tips. A family acquaintance who worked as an embassy chef at the French embassy also had a strong influence, teaching him how to open oysters and talking about flavours. Sadly, this mentor passed away in a terrorist attack in Algeria, but his passion and knowledge left a lasting mark on Julius.
Sustainability & Lessons from Working Abroad
Sustainability has always been important to Julius, and every ingredient that enters the kitchen has a purpose. Any leftovers are transformed into new dishes or components, ensuring that as little as possible goes to waste. He also focuses on energy use and electricity consumption in the kitchen, as well as how the team travels to work – for example, they use an electric car to and from Uppsala Castle. Social sustainability is equally important, especially in terms of how staff are treated and how a healthy working environment is created.
Working Abroad
Julius’s international experience has shaped him profoundly, particularly in how he values ingredients and works with quality and locally sourced products. One of the most important lessons has been how to treat employees. In Paris, he worked from 08:00 to 02:00, five days a week – an intense and stressful schedule, but also exciting and educational. Today, he believes the chef’s profession must allow for a life outside work, with schedules that are sustainable in the long term and the possibility of having weekends off.
Tailoring Menus to Guests and Seasons
When creating menus, Julius always starts with a dialogue with the client. Together they discuss desired ingredients based on the season and what type of event or dinner is planned. Julius then puts together a menu proposal that the client can approve or adjust. In this way, each menu becomes tailored to the occasion, the guests and the seasonal produce.
First Encounter with Sievert Tools
Julius first discovered Sievert when he cooked a dinner together with the company at Restaurangakademien. Every dish on the menu was designed to be prepared using Sievert gas torches. This experience showed him how versatile the tools are and how they can be integrated into a professional kitchen in a natural and creative way.
Favourite Sievert Tools in Daily Use
In his daily work, Julius always uses MAPP gas with the Turbojet torch. He appreciates MAPP gas because the flame is extremely hot, which allows him to quickly sear the surface of ingredients without cooking them through. This saves time and makes it faster to add colour and flavour to the dishes. The intense flame also provides a perfect grilled character that enhances both taste and presentation.
Dishes Elevated by Flame Technology
Julius often uses Sievert tools to sear fish, meat and certain vegetables to create exciting flavours and textures. A dish like steak tartare, for example, becomes more intriguing when it is given a subtle grilled note from the torch. The controlled, high heat adds complexity without compromising the freshness and core character of the raw ingredients.
Professional Tools That Boost Creativity
Access to professional equipment such as torches and hot air tools has a major impact on Julius’s creativity in the kitchen. It allows him to experiment with flavours, surfaces and textures in ways that would otherwise not be possible. He also emphasises the high quality of the products: they burn cleanly and do not flare up, which means the ingredients never taste of gas – a problem he has experienced with cheaper, lower-quality tools.
Advice for Chefs Curious About Sievert
To colleagues who are curious about using Sievert products in a professional kitchen, Julius’s advice is straightforward: just switch to Sievert. He is confident that they will not be disappointed. The tools are reliable, perform consistently and deliver excellent results without hassle or off flavours from gas.
Guidance for the Next Generation of Chefs
For newly graduated or aspiring chefs, Julius’s main message is to stay curious and open. Listen, be humble and remember that knowledge takes time to build. Flavours, aromas and all the senses become sharper the more you practise and taste. Above all, he believes that being a chef is the best job in the world. He encourages young chefs to seek out restaurants that can help them grow, deepen their skills and develop within the profession, and to surround themselves with others who share their passion for taste. He also recommends visiting museums and exhibitions and nurturing an interest in design and form, as these influences can also enrich creativity in the kitchen.