Received his education in Sweden, did Military service and was Sub-Lieutenant for the Swedish Armoured Forces. One year management training with the Scandic/Hilton Hotels, and the management training program, ÏTrain the TrainerÓ for the Hilton Group.

Gained extensive experience, initially in the Swedish Navy in the military officers restaurants, Royal Viking Hotel in Stockholm, North Norway Hotels as well as mid parts, and has worked extensively both in Europe and the Caribbean. He has gained recognition in various food competitions and is recipient of several diplomas in his related field. One of his more interesting responsibilities was when he worked for the Chef of the Swedish Royal Family as Chef de Cuisine at Michelin Star awarded restaurant Operakallaren in Stockholm.

His accomplishments ranges at different levels in later at world class establishments 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 resort’s three restaurants, the Dragonfly Restaurant in particular, to top levels.

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, for example at The Williams Sonoma Store and Bloomingdales 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.

He has also participated in numerous events in Canada, e.g. on CBC’s Canada AM TV show; as guest chef at Leading Hotels of the World Hotel Sofitel in Montreal, at Bonnie Stern School of Cooking in Toronto and the charity event ‘Set sails for Hope’ also in Toronto. Two years in a row (2005 & 2006) he was invited to compete in the TV aired Caribbean Duelling Chefs on CBC’s TV8 in Barbados.

In November 2005, Bobo Bergstrom opened his own fine dining restaurant on the beautiful island of St Lucia, The Edge Restaurant Bar and Sushi. Apart from serving his unique Eurobbean fusion he has also opened the island’s first and only Sushi Bar within the premises. With his own concept and design he has already received rave reviews from guests and critics alike and the restaurant has been rated as the best on the island in record time.