Magnus Nilsson

Magnus Nilsson 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. After completing culinary training in Åre, Sweden, Nilsson pursued advanced training in France, working at prestigious Michelin-starred restaurants such as L’Arpège under Alain Passard and L’Astrance with Pascal Barbot. Nilsson was recruited in 2008 to curate a wine cellar for the Fäviken estate in Järpen, Sweden, transitioning within three months to become the head chef. At Fäviken, he distinguished himself by focusing on local, seasonal ingredients, leading Bruce Palling of The Wall Street Journal to recognize him as one of Europe’s top ten young chefs in 2010.

He served as Director of MAD Academy and subsequently as Director-General of Food Planet Prize, an organization committed to supporting innovative food system projects for future change. Nilsson also released his final Fäviken-focused work, `Fäviken: 4015 Days, Beginning to End` (Phaidon, 2020). He is currently preparing for the opening of his new restaurant, Furuhem, in Skåne in Spring 2025, alongside chef Frida Nilsson and baker Felicia Garellick, which will present a community-oriented, farm-to-table dining experience.