Chef Magnus Nilsson is Head Chef at Fäviken in northern Sweden, which has been recognised as one of the best restaurants in the world. He is a leader in the new wave of the Nordic food movement, combining technical excellence, bold flavours and locally sourced ingredients. Adapting to the sometimes hostile weather in Sweden, chef Nilsson created the menu at Fäviken taking inspiration from Nordic culinary traditions, with the likes of aged meat, buried fish and eight month old vegetables.

After graduating from his local cookery college, chef Nilsson worked in the kitchens of Stockholm and Paris, including L’Astrance for three years and L’Arpège. His subsequent move to Fäviken was partly a mistake, partly a God-send; he arrived having chosen a different career path and was there to build a wine cellar. However, once he realised the restaurant’s potential he quickly jumped on board and began developing both the eatery and himself as its Head Chef.

Surrounded by a 20,000  acre estate, Fäviken has now been number 34 of The World’s 50 Best for two years. Magnus Nilsson is heralded as a master forager and internationally acclaimed chef.

Awards:
  • Magnus is thought of as the northern hemisphere's new Rene Redzepi.
  • #34 in The World’s 50 Best

 

Fäviken

Fäviken 216

830 05 Järpen

Sweden

+46 (0) 647 401 77

www.faviken.com