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OUR CHEFS 2016


Magnus Ek

Magnus Ek is the owner and founder of Michelin 2 starred restaurant Oaxen Krog& Slip, on the water’s-edge on Djurgarden, an island in central Stockholm. Previously, he and his wife, Agneta Green owned Oaxen, which they founded in 1994 on its namesake island in the southern part of the Stockholm archipelago. Oaxen was one of the most highly rated restaurants in Sweden and was named one of the 50 best restaurants in the world five years in a row by Restaurant Magazine Top 50. Open since 2013, Oaxen Krog was awarded one Michelin star in 2014 and in two stars in 2015, 2016.

The first time he saw a recipe for Bearnaise sauce, Magnus Ek knew he wanted to be a chef. The concept for Oaxen came as a response to the imported food that seemed de rigueur at the time. Rather than serve foisgras and Russian caviar, Ek wanted to focus on local food and flavors – inspired by the incredible produce he was seeing from farmers and producers in the area. Oaxen Krug & Slip is known for its indigenous gastronomic style, showcasing Nordic flavors and the best of local produce.

From the beginning, Ek was his own mentor, and cooked according to his personal philosophy, rooted in regionality and sustainability, and the goal of ‘including nature in each course’. He has often been described as a loner, as one who always follows his instincts without worrying too much about trends. An early adopter of this culinary style and focus, Ek had already developed his regional, substantial cuisine about ten years before René Redzepi’s Noma restaurant.
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