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Sweden Magnus Nilsson, a renowned Swedish chef, transformed a remote ski resort farmhouse into the world-famous Fäviken Magasinet, which earned two Michelin stars, before dedicating his expertise to culinary leadership and sustainable food initiatives.
Published Magnus Nilsson's cookbooks including 'Fäviken' (2012), 'The Nordic Cookbook' (2015), 'Nordic: A Photographic Essay of Landscapes, Food and People' (2016), 'The Nordic Baking Book' (2018), and 'Fäviken: 4015 Days, Beginning to End' (2020).
Featured Magnus Nilsson in season 3, showcasing his interest in Nordic cuisine and traditions, and his process in creating dishes for Fäviken.
Magnus Nilsson was one of six chefs featured on the first season of the original documentary program 'Chef's Table'.
Magnus Nilsson serves as the Director of Food Planet Prize, an organization that annually rewards two million USD to initiatives making substantial future change with a food system project.
Clean energy company Fortum partnered with Magnus Nilsson to open a pop-up restaurant called “Kabin 1274” in Åre, Sweden.
Swedish Match launched General Kardus Fäviken 2016, a product developed in collaboration with Chef Magnus Nilsson.
Reported on Magnus Nilsson launching a hot dog food truck, selling hot dogs out of a campervan.
Born on November 28, 1983, in Sundsvall, Sweden, Magnus Nilsson developed an interest in cooking from a young age. After completing culinary school in Åre, Sweden, he pursued advanced training in France, working at prestigious Michelin-starred restaurants such as L’Arpège under Alain Passard and L’Astrance with Pascal Barbot. This period in France was formative, exposing him to an expansive culinary culture. However, upon returning to Sweden, Nilsson encountered challenges with ingredient sourcing, which led him to briefly consider a career change to wine writing and oenology. He was recruited in 2008 to curate a wine cellar for the Fäviken estate in Järpen, Sweden.
Nilsson’s initial three-month contract at Fäviken extended when he transitioned back to the kitchen as head chef. At Fäviken, he distinguished himself by focusing on local, seasonal ingredients, many of which he personally grew or hunted. This commitment to the region’s terroir and traditional preservation methods became a hallmark of his cooking, earning Fäviken a reputation as one of the world’s best restaurants. In 2010, Bruce Palling of The Wall Street Journal recognized him as one of Europe’s top ten young chefs. Fäviken further solidified its reputation by being ranked 19th on The World’s 50 Best Restaurants List, and it was awarded two Michelin stars in 2016. His culinary approach, often compared to that of René Redzepi, emphasized a deep connection to the land and its resources.
Magnus Nilsson’s work extended beyond the kitchen through various media appearances and publications. He was featured on season 3 of PBS’s Emmy-Award winning series `The Mind of a Chef` in 2014, with episodes showcasing his Nordic cuisine and traditions. In 2015, he was also featured in the first season of Netflix’s `Chef’s Table`. Nilsson authored several cookbooks, including `Fäviken` (2012), `The Nordic Cookbook` (2015), `Nordic: A Photographic Essay of Landscapes, Food and People` (2016), `The Nordic Baking Book` (2018), and `Fäviken: 4015 Days, Beginning to End` (2020), all published by Phaidon. In May 2019, Nilsson announced the closure of Fäviken in December 2019 to prioritize his family and personal interests. Following Fäviken’s closure, he took on roles as Director of MAD Academy and later as Director-General of Food Planet Prize, an organization that supports food system projects for future change. He is currently preparing to open a new restaurant, Furuhem, in spring 2025 in Skåne, alongside chef Frida Nilsson and baker Felicia Garellick, which will focus on a community-oriented, farm-to-table concept.
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