My guest today is Magnus Nilsson.
Magnus Nilsson is the head chef of Fäviken, a renowned restaurant in northern Sweden. He began his career at Fäviken as a sommelier and, within a year, assumed responsibility for running the kitchen. His approach blends deep respect for Nordic ingredients with meticulous technique.
By the age of 34 Magnus had earned two Michelin stars and has appeared on PBS’s The Mind of a Chef as well as Netflix’s Chef’s Table. His work brought international attention to hyper-local Scandinavian cuisine and to traditional preservation and foraging methods.
Magnus recently published The Nordic Baking Book, his third book, which compiles more than 450 recipes that reflect the diversity of baking traditions across the Nordic countries. The book gathers both well-known classics and lesser-known regional specialties, presented with clear instructions and thoughtful context.
For listeners who want to hear more, the episode is available on the podcast platform where the interview was originally released.
You can find Magnus Nilsson’s book through major booksellers and retailers.
Time magazine has described him as one of the world’s leading chefs, recognizing his influence on contemporary Nordic cuisine.