I wanted to study architecture and design, but the creative possibilities of working with food grew on me very quickly.
TL: How did you get started cooking? It happened somewhat by chance. I was helping out my sister and her boyfriend at the time who worked as a chef in London. I never thought about cooking professionally before that – I wanted to study architecture and design, but the creative possibilities of working with food grew on me very quickly.
TL: Favorite cooking experience? Cooking in Iceland last year was definitely a highlight.
TL: Favorite meal you’ve ever eaten? There have been many. Most have taken place while traveling, often in a small restaurant in a remote area with simple food based on fresh ingredients. In Spain, Japan, Denmark, Sweden, Mexico…
TL: What inspires you? Memories, friends, nature, design.
TL: How does being Swedish shine through in your food? Flavors, ingredients, preparation and techniques.
TL: Other Swedes you admire? Other chefs like Fredrik Andersson and Petter Nilsson, my friends who are mostly in music – Shout Out Louds, Johnossi, Nervous Nellie…
TL: What’s different about Swedish food / the food scene in Stockholm (versus NY let’s say)? In NY there are thousands of restaurants and every kind of food being served, and most places are open long hours and every day of the week. It’s just so different from Stockholm both in size and scope.
TL: What says “classic Swedish” to you? Crayfish parties in the summer, Herring, beautiful winters…
TL: Anywhere you go when you’re feeling a creative block? I like going to the Modern Museum or just walking along the canals.
TL: What is something very Swedish that you’d take with you wherever you went, if you could? Fresh, wild, Swedish berries.
TL: When you’re traveling, or in NY, do you have any favorite Swedish places to go if you’re feeling homesick? I always look forward to Swedish Midsummer in Battery Park. Scandinavia House. Ikea in Red Hook every now and then to stock up on staple breakfast spreads and cheeses like Västerbotten.
TL: If you could cook for anyone, who would it be? My grandfather.
Fredrik Berselius's Short Guide to Stockholm
After 17 years on the island of Oaxen, in Stockholm’s archipelago, it was time to move on. The new location? Djurgården in Stockholm – the literal translation “animal garden”. Near the bridge to Beckholmen, close to the nature and tranquil whilst still surprisingly close to Stockholm’s bustling city center and with an industrial heritage similar to the island of Oaxen.