The road to Magnus Nilsson’s Fäviken. 

(via Director of Photography, Ethan Mills)

On film: Here’s another view of Edward Lee and renowned Argentine chef, francismallmann preparing lamb al asador during a shoot in Argentina.

Using an iron cross overlooking open flames, the lamb is slow-cooked for 8 hours until perfectly tender. (via DP, Ethan Mills)

Here’s another behind-the-scenes look at what’s to come in season 3 with Magnus Nilsson

Here’s Chef Edward Lee’s take on Hasenpfeffer, served with a kimchi-coleslaw mix.

Check out this behind-the-scenes photo of our DP, Jeremy Leach, getting the perfect shot while filming in Argentina. (via Ethan Mills)

On film: Magnus Nilsson fishing for trout in Jämtland, Sweden earlier this spring. (via DP, Ethan Mills)

Taking a break from filming in Argentina, we decided to stargaze for a couple of hours.

Taking a break from filming in Argentina, we decided to stargaze for a couple of hours.

Here’s a detailed look at Magnus Nilsson's Poached Turbot and Sunflower

Gently poached turbot served with vinegar jelly, sunflower seeds coated in sunflower leaves, toasted sunflower seed sauce, and finished with a green oil made from the leaves of the sunflower. 

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Shot in La Isla, Argentina, crystal-clear waters and the surreal backdrop of the Andes make for a great location to film Chef Edward Lee for the upcoming season of Mind of a Chef.

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On Film: Chef Edward Lee and a new friend in Huente-Co, Patagonia, Argentina. 

(via DP, Ethan Mills)

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