BIO
Magnus Hansson is a world-renowned chef with a lifelong passion for cooking, inspired by his mother and grandmother in Sweden. Growing up in a family involved in the food industry, he started working in kitchens at 13, attending top culinary schools in Sweden and later training at prestigious hotels and restaurants.
He started working in kitchens in 1976 and his global journey began in 1982, working across Asia, Europe, Africa, and the Americas, refining his expertise under celebrated chefs like Joel Robuchon and Alain Ducasse, Bruno Cirino, Jacques Maximin and others. As a Michelin-starred chef, he earned Gothenburg Sweeden its first star (restaurant the Place) together with Ulf Wagner.
Magnus is also a master bread baker and pastry chef, with his bakery, Manna Bread Company, earning recognition from the James Beard Foundation. His expertise extends to nutrition, and also specializing in plant-based, vegan, and vegetarian cuisine.
Beyond the kitchen, Magnus has worked as a consultant for top restaurant groups, including Roy’s Pacific Rim, Lettuce Entertain You, working closely together with founder and owner, Rich Melman, and luxury hotels like The Waldorf Astoria Beverly Hills and The Connaught in London. He continues to collaborate with Jean-Georges Vongerichten in NYC while traveling globally, developing restaurant concepts, training chefs, and crafting culinary innovations.
