Day 1 - Magnus Nilsson: 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, the young Magnus loved marine biology and cooking. Eventually choosing to pursue the latter, he attended a local cooking school before joining Pontus in the Greenhouse as a pastry chef. At twenty however, he left Sweden for France and an internship at the then-new l’Astrance. After this, he spent a short time at l’Arpege before returning to Sweden. By Christmas 2003, he was in Paris again and back at l’Astrance, where he went on to spend three years.
Once back in Stockholm, he had begun to lose interest in cooking and enrolled in an oenology course. In 2006, Magnus actually arrived at Fäviken, aged twenty-four, not having cooked in two years and intending to be the restaurant’s sommelier.
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.