Magnus Nilsson (chef)
| Magnus Nilsson | |
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Magnus Nilsson, at Identità Golose 2011
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| Born |
28 November 1983 Jämtland County, Sweden |
| Culinary career | |
| Cooking style | New Nordic cuisine |
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Current restaurant(s)
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Magnus Nilsson (born 28 November 1983) is a Swedish chef who is head chef at the restaurant Fäviken in Sweden. He had previously worked at L'Astrance and L'Arpège in France, before moving onto Fäviken in 2008, which is currently ranked the 25th best restaurant in the world and won two Michelin stars in 2016.
Although a family story is told of Nilsson cooking his first meal at the age of three, his first culinary memory is of chopping cucumbers at his grandmother's farm. He had originally wanted to become a marine biologist, but instead attended a culinary school in Åre, Sweden.
He moved to Paris and began to work at the Michelin starred restaurant L'Arpège under Alain Passard. He worked there for a couple of weeks before being fired as he was finding it hard to understand the other chefs as his French wasn't as good as he initially thought it was. He joined the team at Pascal Barbot's L'Astrance and worked there for the next three years.
Afterwards he took a break from cooking, and decided to become a wine writer. He had become disillusioned with cooking after he returned to his homeland as he found it hard to source ingredients in Sweden that were as good as those in France, and he also felt that the dishes he was putting together were simply copies of those from Barbot. After he attended oenology school, he was recruited in 2008 to put together a wine cellar as a sommelier by the new owner of the Fäviken estate, some 600 kilometres (370 mi) north of , Sweden. He was originally under contract for three months, which was extended to a year when he began working at the restaurant. After failing to find a chef to work there, he returned to the kitchen himself and became head chef.
After initially ordering ingredients from around the world, the restaurant became known for using local produce. Because of the local climate over the winter, efforts are made to preserve ingredients, Nilsson said "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." Due to the techniques and sourcing of ingredients that Nilsson uses, comparisons have been made to René Redzepi of Noma. In 2010, Bruce Palling of The Wall Street Journal, included Nilsson in his list of the top ten young chefs in Europe.
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Wikipedia