Craft, Tradition and Creativity

The chefs tell us

Anders Karlsson & Magnus Lundström

the chef at gripsholm värdshus

Background and the road to Gripsholm Värdshus

Both Magnus and Anders have spent their entire adult lives in the kitchen. They have worked in every role and, step by step, developed a deep passion for cooking.

Magnus began his career studying economics but soon realized that the kitchen was where he belonged. He had the opportunity to work in New York, but instead chose Gripsholm.

Anders, who settled in Mariefred, found his way to the inn after extensive experience in the industry and a strong connection to the place.

chef magnus lundström

In the role of chef

Magnus loves the pulse of the kitchen. The sounds, the clatter, the buzz of guests, and the teamwork on the kitchen floor are part of what drives him. Anders appreciates that no two days are alike, that every day brings new challenges and opportunities. Building a strong team and a creative environment is a natural part of the daily work. Both emphasize the importance of security and inspiration.

Magnus encourages creativity within clear boundaries and lets the team push the limits. Anders, who sees himself as a traditionalist with influences from different cuisines, leads with freedom under responsibility and wants to create a community where feeling and togetherness outweigh technical perfection.

Food in a historic setting

The history of the place is an important source of inspiration for both Magnus and Anders. Magnus believes that one must be humble before the spirit of the environment and the ingredients used. As a traditionalist, Anders wants to create dishes that are in harmony with the place. For him, presence in the kitchen is more important than creating an impressive exterior.

Inspiration and local produce

Magnus draws inspiration from nature, colors, shapes, and conversations with colleagues. Anders finds much of his inspiration in his daily work in the kitchen. Local ingredients are used wherever possible, with partners such as Hornudden, Jürss Mejeri, and Jordnära Svenska Färs, a vegan mince used to create plant-based dishes.

Philosophy and the guest experience

No two days are alike, and the kitchen team is crucial to the overall experience. Magnus wants guests to leave the inn happy and satisfied. Anders emphasizes the importance of a menu that appeals to a broad audience, with reliable classics as a foundation and room for creativity.

As chefs, they are calm, confident, and present. Their philosophy is simple: cook with heart, inspire their team, and give guests a taste experience they will want to return for.