Magnus Nilsson

Magnus Nilsson

Chef, Sweden


Fäviken: How We Do Things

Magnus Nilsson is the chef of Fäviken Magasinet in northern Sweden and one of the world’s most exciting young chefs.

Raised not far from the restaurant, Nilsson loved marine biology and cooking from a young age. Eventually he chose to pursue the latter and enrolled in a local cooking school before joining Pontus in the Greenhouse as a pastry chef. At twenty, he left Sweden for France and an internship at the then-new l’Astrance. After this, he spent a short time at l’Arpège before returning to Sweden. By Christmas 2003, he was in Paris again and back at l’Astrance, where he went on to spend three additional years in the kitchen.

In 2006, Nilsson actually arrived at Fäviken, aged twenty-four, not having cooked in two years and intending to be the restaurant’s sommelier (he took a break after Paris to study wine). When the incumbent chef left in 2008, Magnus was left the sole employee and therefore decided to run both kitchen and front of house. He hasn’t looked back since.

He is the author of The Faviken Cookbook (Phaidon, 2012).

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

A Short History of the Beet

Daniel Patterson

San Francisco's naturalist star on the importance of doing things the hard way.

What's Alive In Your Food: Microbiology, an Overlooked Frontier

David Chang

David Chang's first-ever MAD speech, on the concept of microbial terroir.

The Unexpected Plant: Beyond the Animal Model

Stefano Mancuso

Learn from the professor who argues that plants are far smarter than we give them credit for.

HELP US STAY MAD

Support

By supporting MAD, you empower a global hospitality community to bring new skills, perspective, and passion to their communities and the world. MAD’s programs are only made possible through your generosity - we couldn’t be MAD without you.

Subscribe

Newsletter

Sign up to get the latest on MAD's programs, events, applications, and opportunities.