“I am happiest when I can put a smile on your face and food in your belly.”
“I like to let ingredients speak for themselves with classic culinary techniques,” said Chef Nicklas, who grew up with an abundance of wild game, berries and mushrooms and proximity to fresh water lakes and the sea. Today, his favorite ingredients inevitably come straight from the woods or ocean.
Known for his creativity in the kitchen as well as his sense of humor, Chef Nicklas has particular expertise in flavor development and incorporating trends into menus.
Joining General Mills in 2006, he supports both foodservice and product development teams with flavor, flavor combinations, texture and trends information as well as culinary training and instruction.
Chef Nicklas’s passion for food dates back to his childhood when he worked alongside his mother and grandmother in their kitchens in Sweden. When he was just 10 years old, he got his first job in a family friend's bed and breakfast, where he developed a love for pastry making that led him to Wennströmska Pastry School following high school and later Virginska Hotel Och Restaurang Culinary School in Örebro, Sweden.
Following his education, Chef Nicklas traveled around Europe, apprenticing with internationally acclaimed chefs like Werner Vögeli and Marcus Samuelsson. He came to the United States with Marcus and had the good fortune to cook with culinary masters such as Thomas Keller and the late Charlie Trotter.
- Associated of Applied Science Degree in Baking and Pastry: Wennströmska, Västerås in Sweden
- Associate of Applied Science Degree in Culinary Arts: Virginska, Örebro in Sweden
- Gesäll brev: Master’s letter of recognition in Pastry and Culinary