Ensconced within the kitchenof a12-seater restaurant,locatedon 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 ofNordic cuisine, creatingdishes using ingredients found only inthe 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 indigenousingredients of his native homeland.

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