Ensconced within the kitchen of a 12-seater restaurant, located on a remote 24,000-acre hunting estate in Jämtland, northwestern Sweden, more than 600km north of Stockholm, today's Chef of the Day has fast become known as a master of Nordic cuisine, creating dishes using ingredients found only in the landscape surrounding him. 

Featured in FOUR magazine's Winter International edition 2012, the following dish, entitled Ribeye of Beef, Dry Aged for 20 Weeks, Sour Onions, Turnip Thinning & Green Juice, perfectly exemplifies his primitive culinary style and passion for using the indigenous ingredients of his native homeland.

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