Magnus Ek is one of the most influential chefs in Sweden, because of the process of optimization he introduced more than 10 years ago. It is a journey which among other things involves a continuous search for frech feature from nature (often cultivated around the corner) and an untiring adjusting and calibration of the register of taste.

To find new ingrediences from our nature or maybe just forgotten products and using them in a modern, natural and at the same time sustainable way is one of Magnus’ new challanges.

As a lecturer at Restauranghögskolan, Umeå University, Magnus is also filled with fervour to spread these ideas.