From his Facebook page:
"One of Sweden's most talented chefs, born in 1990.
Igor Sapega provides a handy touch and unwavering passion for creating food with soul and mastered his craft, a unique rising star on the world's gourmet heaven in the truest sense.
Born in St. Petersburg, Russia. At 2 years of age was Sapega severely hearing-impaired. His mother took him to Sweden. Growing up in a Swedish households led Igor's early love of cooking and culminated at the prestigious Culinary Art at Peder Skrivare school in Varberg.
When Sapega was 17, he got his first job as a chef in Texas, USA. He returned home and received tremendous attention. He got a job as commis-chef at Best Western where he was appointed as a culinary student.
After graduation Sapega stepping up to Stockholm, where he continued to hone his skills. In autumn 2010, Sapega got request by Neil Ponsonby with an interest in the work of the “Ekens Bar & Dining Room” at the Hilton Hotel in Stockholm. An extensive period of time where he got the chance to work with some of the world's most acclaimed chefs. Meanwhile his chef career began to flourish.
Sapega accepted a work at Kvarnen Restaurant, at the Swedish classic Stockholm area Södermalm, where his modern food deserved the attention of the Stockholm-people.
After wiggled himself into one of the worlds best restaurant, the exclusive Guide Michelin f12 kitchen with renowned chefs Melker Andersson and Danyel Couet at Brasserie Le Rouge in the heart of the old town of Stockholm. The restaurant is modeled after a 17th century style Parisian brasserie with a classic French menu.
Sapega got his dream work as executive chef when he was 23 years old. But it was a bold menu. He stepped up to the challenge, to create a class with innovative and vibrant contemporary cuisine with full use of taste, sight, color and smell to a higher level of gastronomy. This was Sapegas crafts on the way to the top, and not the lower class, he was hardworking chef with passionate love for experimentation.
2014, the year brought a new success, Swedish culinary team got in touch with the desire to train a prospective Swedish Chef star with tongue in cheek delivered a good host during the historic first World Cup Chef for the deaf in Copenhagen, Denmark. Igor Sapega took third place and drew the most attention over the Nordic with his neat razor sharp technique in the kitchen.
Since then Sapega works at Frantzén and has own food company in Stockholm. Thanks to a public kitchen, guests can get a glimpse of the chef in action, working with his culinary magic.
Inspiring probably Sapega still go in the same footsteps to professional kitchen cuisine with a menu that seamlessly fused Italy's "San Pellegrino" World youngest talented Chef 2015. Igor Sapega made it to the semifinals March 1 in Copenhagen, Denmark.
Thanks to his own childhood with own interpretations of international cuisine."