About the chef.
The Chef’s Own Story of How He Ended Up Here

Dear friends!
Here comes a perhaps not-so-short post about how, where, and why Restaurant Vildsint came to be. Yes, you heard that right. That Wild Chef is about to do something new again… and yes and no, that’s how it is – and that’s probably how you’ll always describe me. But now, I’ve truly found my way back home, to my roots, my childhood, and my dream. Here and now, for once, I have a platform where I can create and grow endlessly.
As a child, I roamed the forests around the beautiful Trysjön lake in the village of Kvarnrödningen. A village that, back then, had only one permanently settled family. It lies in the magical Mellanbygden in Västerbotten, almost exactly halfway between Skellefteå and Umeå.
I came to Sweden when I was just eight months old and was given a fantastic opportunity to live a life revolving around family, relatives, friends, and a deep love for the journey from farm to table.
I quickly learned how to make use of everything from the fields to the forests, and how to honor, preserve, and cook the incredible ingredients you either grow yourself or gather from nature.
Food as an experience
Cooking outdoors together was more natural than going to a restaurant for a meal. There was always a crowd, both around the fire and in the kitchen, where my mother and grandmother reigned. The local men and women – who were likely around the age I am now – came and went, bringing fresh eggs or potatoes to give away or trade for sugar or flour.
The forest was rich with game birds and large wildlife. In the lake swam pike, zander, and the "big perch,” and in the river, we caught grayling, trout, salmon, and whitefish. I’ll never forget the magic of picking blueberries with my own hands. The tingling feeling of holding a handful of those small berries, staining your skin blue, would make your soul warm.
And then the taste… Fresh blueberries filling your mouth with flavors that burst like tiny grenades of sweetness, acidity, and the fresh notes of the forest. That’s when you feel truly rich. Now, you might be thinking, “Is he high or what?” Well, not in that sense, but yes, when all your senses are engaged at once, you do feel a sort of high.


So why am I rambling about this?
Because today, our children might at best get a jar of store-bought blueberry jam for their ready made pancakes. They might perhaps be able to watch a video of someone picking blueberries in the forest - a video that might even be AI-generated and not “real.”
Sight and hearing are becoming the senses we overdose on, and we quickly need to find ways to satisfy the deeper needs wired into our genes, like taste and smell. Screens become our best friends, and in the worst-case scenario, other substances take their place to fill our voids.
Ok, so what does this have to do with Restaurant Vildsint?
Everything. Here, you’ll experience all the senses – taste, smell, sight, and sound – all on the menu. Every step, every second, and every bite will engage your senses and, hopefully, reach your soul, evoking memories from your childhood and your wildest dreams.
The key is simplicity: flavors and ingredients that speak, smell, taste, crackle, or smoke on your plate. And with the same warmth and love that surrounded the stove or the fire during my childhood, you’ll feel at home as soon as you step into our kitchen. You won’t just be a guest – you’ll be part of our family at Restaurant Vildsint.
So, as my old social studies teacher used to say: You’re all invited to visit us with open and Vildsint (wild-spirited) minds.
Hugs and kisses!