Fäviken: How We Do the Things That We Do
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).
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