The chef behind our Christmas buffet is none other than Niklas Ekstedt, one of Sweden’s most renowned culinary profiles. Through our holiday table and his restaurants Hillenberg, Tyge & Sessil, and Ekstedt, he has left a lasting mark on the country’s dining scene. Now, he appears on TV4 as a jury member on Sveriges Mästerkock (Sweden’s MasterChef).
What made you say yes to joining the jury for Sweden’s MasterChef?
I’ve always wanted that job. I’ve been asking about it for five or six years. Back when I was invited to join Kockarnas Kamp (Top Chef Sweden), I said no—but added that I would gladly be part of the MasterChef jury.
What role do you hope to take on as a jury member, and how do you wish to influence the contestants?
With 25 years of experience in the restaurant industry, I hope to use that knowledge to spot true talent.
You’ve been on TV before, but this is a different type of show. What has been the biggest challenge?
The challenge here is judging “amateurs” cooking food. It’s a very different dynamic compared to assessing professional chefs, and it requires a new perspective.
When evaluating a potential winner, what qualities do you look for?
I look for versatility in their cooking.
Have you taken any inspiration from the competition into your own restaurants?
Yes, absolutely. I picked up quite a few things that I’ll be bringing with me. One example is stuffed pasta, which was hugely popular in the late ’90s. Now it feels fresh again, especially for the younger generation who never grew tired of it back then. In general, I find it very inspiring to work alongside younger people.
Could we eventually see one of the contestants working at one of your restaurants?
That’s definitely a possibility, yes!
You juggle TV work, running restaurants, and being creative in the kitchen—how do you balance it all?
I take things one step at a time. Plus, I have fantastic colleagues and a very supportive family.
What trends do you think will shape the restaurant world in the coming years?
I think Asian cuisines will play a major role—but not the ones we’ve already seen a lot of, like Thai, Chinese, or Japanese. Other Asian food cultures are on the rise.
If you had to describe your food philosophy in three words, which would they be?
Warm, fast, and full of umami.
And finally, what’s next for you?
The Christmas buffet season is just around the corner!
