Join Michelin star chef Magnus Nilsson for a delectable discussion on the rich culinary heritage of Scandinavia. As head chef of the world renowned restaurant Fäviken, Nilsson has made it a point to work within the confines of the seasons of Northern Sweden; whether it be fishing and hunting nearby or harvesting and preserving produce. Find out his fascinating approach to the ever-changing menu unique to the Scandinavian terroir.
Please note that Chef Nilsson will not be providing the reception menu.
Speaker: Magnus Nilsson
Chef Magnus Nilsson moved abroad to France after cooking school, working with such greats as Pascal Barbot at L'Astrance and was inspired by France’s expansive culinary culture. Years later after returning home to Sweden, Nilsson nearly gave up cooking altogether due to limitations on quality of Sweden’s produce and ingredients. Magnus turned to wine and decided to pursue a career as a sommelier, eventually assembling a wine cellar for the owner of the Fäviken estate in Järpen Sweden.
Drawn back to food, he eventually became the head chef at Fäviken, and since has made it a point to work with the confines of the seasons of Northern Sweden, whether it be fishing and hunting nearby or harvesting and preserving produce. Naturally, this creates a unique and ever-changing menu indicative of the Scandinavian terroir.
Magnus has been featured in the Wall Street Journal and the Guardian, and his cookbook Fäviken was released by Phaidon in 2012. His restaurant was just recently ranked 19th on the The World’s Best 50 Restaurants List.
Lecture includes post-event reception with 1 host drink.
Date & Time
- Tuesday, February 6, 2018, 7:00 - 8:00 pm, Reception to follow
Royal Ontario Museum
Samuel Hall Currelly Gallery
Doors Open: 6:30 pm
Lecture: 7:00 - 8:00 pm
Reception to follow lecture.