My cookbook Isle finally landed.
Seeing this in my hands feels surreal. What started as stories, recipes, and pieces of my upbringing is now something real I get to share with you all.
Thank you to everyone who has supported me on this journey. Whether you bought a copy or simply hit follow and show love, it all matters more than you know. Every bit of support has opened doors and created opportunities I could not have imagined.
And thank you to @dashbook.global for bringing this to life!
Chefs Who Run Klub
A space for those in hospitality who need something outside of it. Movement, fresh air, and a sense of community beyond the pass. No egos, no pressure, just showing up and moving together.
This is about creating balance. Early mornings instead of late nights, conversations that are not about service, and building something that feels good to be part of.
Based in Stockholm, but not limited to it. This is a global community. Runs will happen here, but also wherever I go. Pop ups, time abroad, different cities, different landscapes.
It goes beyond running. This is about time outside. Hikes, trail runs, foraging, cooking in the open. Slowing down and reconnecting with the environment around us.
Every run will finish with breakfast, cooked by me or another chef from the community.
We will also be sharing a calendar of upcoming runs so you can stay in the loop and join when you can.
Our inaugural run starts this Sunday from @klattermusens.verkstad
Thank you @wendydenissen for the beautiful graphic!
Always looking for sponsors to support the runs, so get in touch!
Someone in the industry asked me how to start running. This is exactly what I told them.
1. Start with what you have
If you own running shoes, great. If not, a solid training shoe works. Comfort over brands. You don’t need to look like a runner to be one.
2. Slow it right down
Your first runs should feel calm. No ego. You’re already on your feet all day, this isn’t about suffering. Run at a pace where you could hold a full conversation. Podcast on. Breathe.
3. Keep it short and repeatable
Run once or twice a week. Even 1km counts. Even a short loop after a long shift counts. Consistency matters more than distance when your schedule isn’t predictable.
4. Track lightly, don’t obsess
Download Strava if you want to see progress. Your phone is enough. A watch can come later. This is about showing up, not chasing numbers.
5. Add gear only when it helps
As running becomes a habit, invest slowly. Shoes that suit tired feet, socks that don’t rub, layers for early mornings or post-shift runs. Gear should support the run, not delay it.
6. Don’t do it alone
Run clubs can feel intimidating, but the right ones aren’t. Look for social or beginner-friendly runs. Moving with others from the industry changes everything.
7. This is why @chefswhorun exists
The stories are all different, but the reason is the same. Running gives us space, clarity, and something that belongs to us outside the kitchen.
8. What’s coming next
This year we’re building a run club around food and movement. Easy runs, shared tables, no egos. More details soon.
You already work hard. Running should feel like relief, not another shift.
#runnerofinstagram #chefslife #chefswhorun #runningcommunıty #runplanet
I think a lot of people feel pressure to have everything figured out immediately. Especially in creative work and hospitality where it constantly feels like everyone else is moving faster, achieving more, or already where you want to be.
I still have goals I haven’t reached yet. Things I’m building toward slowly. But I’m proud that I stayed with it through all the uncertainty, self doubt, long hours, and moments where it would have been easier to stop trying altogether.
There’s value in continuing. In staying patient with yourself while still putting the work in every day. A lot can change over time when you don’t give up on the bigger picture.
#cheflife #foodporn #fyp #finedining #restaurantlife
In March, we hosted the very first @chefswhorun outing. An 8km run followed by pancakes. It was a beautiful sunny day and the perfect launch for the project. Since then, we’ve hosted another run in April, and our next outing will take place on May 31st.
Although CWR Klub is rooted in hospitality, everyone is welcome. It’s an egoless initiative built to bridge communities, meet new people, and give ourselves a reason to get outside on a Sunday.
More details coming soon for the next run. Hope to see you there.
📸 @albinheyman
Ok I’m finally taking a real vacation guys, no work, like none I promise! Family time and lots of eating and sightseeing in New York. I will be making some eating content though, should I make reels for different restaurants I visit, not a review per se, just like the overall experience? Let me know.
Here’s the menu this week and last.
1. lamb and tarragon dumplings, tarragon sauce spike with ättika, sauerkraut.
2. swedish endive dressed with a feta vinaigrette, carmelized shallots and apple puree.
3. hamburger steak from finnish beef, caribbean pepper sauce, pickled carrots.
4. two types of the first swedish asparagus grilled and fried, gribiche and wild garlic.
5. pike perch crudo, aguachile from rhubarb, grapefruit and fermented yellow chilies.
6. pork collar skewer marinated in jeow som, pickled radish and fermented habanero hot sauce.
7. beef tartare, pickled potatoes, bleek roe.
8. lemon pound cake, brown butter and lemon caramel.
9. fried apple pie and custard.
10. pizza fritta, mangalica, swedish buratta.
Guys I want to be real and say this output of food, this pace, these amount of dishes, are in their final year. I think next year will look much different for me in terms of what I’m producing and how frequently, I’m excited about that.. I’ve been at this for 3 years now, I’m happy to let this era slowly come to a close.
#cheflife #cooking #foodporn #finedinning #foodblogger
I’m learning that what fuels me outside of work directly affects the work itself.
Running clears my head and gives me structure outside of kitchens. Travelling and doing pop ups in different places keeps me inspired and reminds me why I fell in love with food in the first place. Even changing environments from time to time helps me reset creatively instead of feeling consumed by the same routine every day.
And honestly, being a dad gives me perspective that work alone never could. It gives me something bigger than service to care about, which ironically helps me show up more present and grounded when I am working.
For a long time, I thought constantly stressing about work meant I cared more. Now I think making space for other parts of life actually makes me a better chef, a better leader, and a better version of myself overall.
The work still matters deeply to me. I just don’t think we’re supposed to lose ourselves in it completely anymore.
#cheflife #worklifebalance #runner #cooking #foodcreator
Food from this week or so, going into May now and finally the spring swedish veggies will be arriving.
1. Beef tartare dressed with jeow som, smoked chive mayo, fried carrots.
2. red mullet, fermented habaro beurre blanc.
3. hamachi, rhubarb peri peri sauce, pickled cucumbers.
4. pike perch, shallot soubisse, smoked and pickled mussels, canola shoots.
5. pork and prawn nuggets, nam jim bbq sauce.
6. cucumber, salsa macha, whipped feta.
7. smoked & pickled mussels, salsa macha mayo, braised leeks.
It’s Mental Health Awareness Month, and I’ve been thinking a lot about where I’m at in life.
If I’m honest, I don’t have it figured out.
There are days where I feel like I’m falling short in every role I have. Not checking in on people enough, being too closed off, not always showing up the way I know I can. Even on my days off, I don’t always prioritise what actually matters.
At the same time, it feels like I’m doing everything and nothing all at once. Constant movement, constant thoughts, but still questioning if it’s enough.
I’m aware of it though. And that matters.
Because underneath all of that, I know I’m trying. There are parts of me that still need work, still need healing, and I’m facing that in real time.
Sharing on here, connecting with you, it genuinely means something to me. It’s one of the few places I feel open.
So if you’re in a similar place, feeling like you don’t quite have it together, that’s okay. Growth isn’t clean. It’s uncomfortable, it’s confronting, and it forces you to look at parts of yourself you might have ignored.
Some things we can’t control. Setbacks, pain, timing. But we can control whether we keep showing up.
Even if it’s not perfect.
I know I’m moving forward, even when it doesn’t feel like it. I can feel myself growing, getting stronger, becoming more aligned with who I want to be.
And if you’re putting in the work too, you’ll get there.
Thanks for being here.
Proper prep days like this are my favourite.
A bit intense, a bit chaotic, but once you’re in it you just settle and get on with it. No overthinking, no rushing for the sake of it, just doing things properly.
Big fish delivery this morning so it was straight into scaling, gutting, breaking everything down. You look up and half the day’s gone and you’ve just been locked into one thing the whole time.
Got home and still smelt like the sea.
It’s funny, because these are the days that could easily feel stressful, like you’re behind, like you’re chasing it. But they’re the ones I enjoy the most.
Be good at what you do, take pride in it… just make sure you’ve got something outside of it too.
#Cook #cheflife #cooking #restaurant #chef
