With Adam Sachs, former Saveur Editor-in-Chief
Watch Swedish chef and photographer Magnus Nilsson, featured in the Emmy-Award winning The Mind of a Chef and Chef’s Table, as he shares his explorations and images of the rich food traditions and landscapes of the Nordic region. Nilsson has traveled extensively throughout Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden collecting recipes and documenting the landscape of this singular region, which he celebrates in The Nordic Cookbook and The Nordic Baking Book and at his award-winning restaurant Fäviken. Of his photography, he says, “You never know when something amazing is going to happen, or when a person is going to do something interesting or when the sky is just so beautiful that it hurts.” Magnus appears in conversation with Adam Sachs, former Saveur Editor-in-Chief.
Magnus Nilsson is head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden, he worked with Pascal Barbot of L’Astrance in Paris before joining Fäviken as sommelier. Within a year he was running the restaurant. Magnus is featured in the Emmy Award-winning PBS Series The Mind of a Chef and the Netflix docuseries Chef’s Table. In 2015, he won the White Guide Global Gastronomy Award. His photographs have been exhibited in shows across the world.
Adam Sachs is a three-time James Beard Journalism Award winning food, lifestyle and travel writer and editor. He has served as Editor in Chief of SAVEUR magazine, Contributing Editor at Travel + Leisure, Bon Appétit, Details and Condé Nast Traveler, Editorial Director of Tasting Table, staff writer at GQ, and is currently a Contributing Editor at Elle Décor. In addition, his writing has appeared in The New York Times T Style Magazine, SAVEUR, Food & Wine, Allure, Garden & Gun, the anthology Best Food Writing, and many other publications. A Kentucky native, Sachs now lives in Brooklyn with his family. A committed kitchen tinkerer, Sachs regularly subjects friends and family to his spirited, obsessive (and occasionally successful) culinary projects.
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