Magnus Nilsson is a renowned Swedish chef celebrated for his innovative approach to Nordic cuisine, particularly during his tenure as head chef at Fäviken Magasinet, a restaurant that garnered international acclaim. After training at culinary school in Åre, Sweden, Nilsson honed his skills in prestigious kitchens in France, including L’Astrance and L’Arpège, where he developed a deep appreciation for high-quality ingredients and culinary artistry. In 2008, he joined Fäviken, initially as a sommelier, but quickly transitioned to head chef when he recognized the need for culinary leadership at the restaurant.

Under Nilsson’s guidance, Fäviken became a beacon of local gastronomy, emphasizing seasonal and locally sourced ingredients. His commitment to showcasing the unique flavors of the Jämtland region led to the restaurant being ranked among the world’s best, earning two Michelin stars in 2016. Nilsson’s culinary philosophy revolves around sustainability and the preservation of traditional Nordic cooking techniques, which he skillfully integrates into his ever-evolving menu.

In addition to his restaurant success, Nilsson has made significant contributions to the culinary world through media. He was featured in the acclaimed PBS series “The Mind of a Chef” and the Netflix documentary “Chef’s Table,” which introduced his culinary vision to a global audience. His cookbook, “Fäviken,” published in 2012, further solidified his reputation as a leading voice in Nordic cuisine.

After announcing the closure of Fäviken in December 2019, Nilsson shifted his focus towards family and personal projects, including photography and writing. His influence on the culinary landscape continues to resonate, inspiring chefs and food enthusiasts worldwide to explore the rich traditions and flavors of Nordic cooking.