# Magnus Nilsson
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magnus nilsson (born 28 November 1983) is a Swedish chef who was head chef at the restaurant Fäviken in Sweden until it closed in December of 2019. He had previously worked at L'Astrance and L'Arpège in France, before moving onto Fäviken in 2008, which is currently ranked the 57th best restaurant in the world and won two Michelin stars in 2016.
== Career ==
Although a family story is told of Nilsson cooking his first meal at the age of three, his first culinary memory is of chopping cucumbers at his grandmother's farm.
S1E1 - Magnus Nilsson & Moose Fondue
Magnus Nilsson is a chef and author who earned two Michelin stars and many other accolades for his ground-breaking restaurant in northern Sweden, Fäviken. After speaking at the inaugural MAD Symposium in 2011, Nilsson joins Redzepi once again to reflect on the experiences of opening and closing tha…
Episode 110: Milking Dairy & Meat Sheep with Rachel & Kyle Hester, Part 1
In this episode, Brandon chats with sheep homesteaders Rachel & Kyle Hester about Romanian placinta cake, how the Hesters got into raw milk for health, sheep breeds for milking, how to start milking a meat sheep, what a milking session looks like, drinking the delicious milk, and making sheep chees…
141: Season 7 Highlights
Molly, Kate and Kristin get together to celebrate the end of Season 7 and over 140 episodes of Everything Cookbooks! They chat about the highlights and takeaways from this season, what topics and guest insights stood out to them and even wade back into the waters of comp titles for a beat. They are…
Episode 111: Milking Dairy & Meat Sheep with Rachel & Kyle Hester, Part 2
→ In this episode, Brandon asks Rachel and Kyle all his questions about sheep milking, sheep breeds, wool processing, minerals used for health, dewormer, and fencing for sheep. They also discuss sheep harvesting and how mutton is more nutritious and flavorful than lamb.
→ Timestamps/Topics for …
Steak With Eric Wareheim and Gabe Ulla
Today, Dave sits down with Eric Wareheim and Gabe Ulla, authors of the new book 'Steak House: The People, the Places, the Recipes'. Amongst friends, the discussion ranges from the magic of steakhouses to the ideal steakhouse order. The myriad types of potato sides are listed, the right way to order…
Daily Bread
This episode is all bread. Erika Council, of Bomb Biscuits in Atlanta, tells us her secrets to making world-class biscuits and we look at the rich tradition of bread baking in cold climates with Magnus Nilsson, author of The Nordic Baking Book. If you have ever wondered why New York bagels are grea…
Nordic Fare
Magnus Nilsson wrote what may be the definitive book on Nordic cooking, and he tells guest host Melissa Clark that there's more to it than pickled herring. Melissa also talks with John Wurdeman about preserving an 8,000-year-old Georgian wine tradition. Tucker Shaw, from America's Test Kitchen, giv…
Why Chefs Can Benefit From Personal Brands in 2026
In this episode, Justin breaks down how Chefs are talking directly to audiences and why this is so valuable. He also covers some Michelin news, answers a fan question on food safety, covers Magnus Nilsson's new venture, and analyzes the number of Michelin-starred chefs who attended culinary school.…
Electrified & Exposed Ep.2: Here's Why Technology Choice Is So Intertwined With Currency Risk
In the final episode of the Electrified & Exposed mini-series, we are pivoting from the private sector perspective to the public sector perspective. Podcast series host, Churchill spoke to two finance experts who are at the heart of the design and the implementation of currency risk solutions in Af…
Tom Kemble - Why I Quit Michelin Stars to Make Pizza & My Near Death Experience At Fäviken
What makes a Michelin-starred chef give up fine dining to start selling pizza from a van? And how did he nearly lose his life working at one of the world's most extraordinary restaurants?
This week on The Go-To Food Podcast, we're joined by the brilliant Tom Kemble, the Michelin-starred chef behin…
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