New chef at vår gård

As a newly graduated chef from Stockholm's Restaurangskola, Magnus already had experience in his luggage after having worked in parallel during his training at various restaurants in town such as Ulla Vinblad.




The first trial job landed at the long-established Ulriksdals Värdshus. - Right after school I got a job during the Christmas dinner season and was given responsibility for the herring station.

I must have done a good job because I got hired. This is where my foundation for the cooking profession was laid and I stayed for many years at Ulriksdals Värdshus. Before Magnus started at Vår Gård , since his time at Ulriksdals Värdshus, he had managed to work at several well-known restaurants and hotels such as The Flying Elk, Scandic Central and Clarion. When the pandemic hit, everything stopped and many were laid off due to a lack of work.
- Almost the entire kitchen at Clarion had to leave when the guests did not show up.

It was a tough time in the industry and I took a job as a cook at the Swedish Mission where I prepared food for people living in homelessness. I enjoyed myself very much and stayed longer than I originally intended. When the restrictions were lifted, the demand for staff increased again and at Vår Gård , which is in an expansive phase with plans to build a third restaurant, reinforcement was needed. Liam Ginnane, who is the food & beverage manager at Vår Gård had his sights set on Magnus.
- When Liam contacted me and told me about the service, I became interested and after a visit to the hotel it felt just right.

It was like a good mix of what I had done before, the combination of the historically traditional at Ulriksdals Värdshus and the modern hotel world. I set about it. As a chef, Magnus has a clear home and passion for cooking, sustainability and dining experience.
- I have worked with many different styles, but I stand firmly in the Swedish-French cuisine.

It is my foundation where I feel at home. I am passionate about working with good raw materials and products. Very Swedish and locally grown, but food is so much more than just food. It's meetings. The best I know is to go out into a dining room and hear the murmur of the guests. Feel the pulse. Food brings people together. He also shares another, more private passion that is currently on hold.
- When the stove is not taking up all my time, I prefer spending time with my family, meeting friends and visiting good restaurants, of course.

I am a big sports fan and passionate about AIK Football Club and I love to play golf. As a new father of three, however, there won't be much free time left, so the golf clubs will have to be put on the shelf for a while. Vård Gård is growing within both its hotel and restaurant concepts, and as the new head chef he will be a big part of that development.
When it comes to what new plans and changes he wants to introduce, Magnus takes it easy. - Right now I'm in the getting-to-know stage. It's so easy to rush into something too quickly and make changes you think are good, but first I need to get a feel for the place and get to know my colleagues. There are already big changes ahead in the opening of the new restaurant in Villa Skärtofta . To make it into a living dining room is a big ambition. It will be very exciting to develop the restaurant concept with the whole team. It is a bit early to tell which way it will lean. We have a beautiful old turn of the century house that carries a lot of history and tradition so we can't do anything in the way of food. It is in the walls and we want to preserve that. Great respect and caution are required. Think classic with a twist of course.

While waiting for Restaurant Skärtofta, guests can visit the trendy Bakery & Wine Café and the beautiful dining room for delicious meals. Vår Gård also underway and Magnus may be responsible for more than the herring station this time.