In 2019, Chef Magnus Nilsson closed Fäviken, his one-of-a-kind Michelin-starred restaurant in remote Sweden at the peak of its success. He shares how Fäviken became one of the top restaurants in the world, how the industry it was a part of has changed, and why he eventually elected to pursue new projects. He talks about his reliance on fresh local seasonal ingredients, the difference between great produce and "exceptional produce," and why he’d rather eat an exceptional carrot than imported kobe beef or truffles any day. He speaks frankly about the lack of originality among chefs, how food bloggers, Instagram, and even diners are ruining the dining experience, and what he calls the hypocrisy of sustainability in the restaurant business. Plus he talks about his new life as an educator and apple farmer and whether he thinks he will ever open another restaurant.
Order Magnus Nilsson's new book Fäviken: 4015 Days, Beginning to End on Amazon, Audible or wherever books are sold. Follow him on Twitter at @Faviken.
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