After a day of fishing for trout in Jämtland, Sweden, Magnus Nilsson, chef Christian Puglisi and the rest of the Mind of a Chef crew enjoy the warmth of a fire. (Photo by Director of Photography, Ethan Mills).


Chef Edward Lee shows Ivan Orkin of Ivan Ramen his take on the BLT: Made with a bacon, sundried tomato, onion and foie gras purée.

Magnus Nilsson and the family that inhabits the island Stóra Dímun walk along the cliffs after a day of gathering northern fulmar eggs.

Influenced by the flavors of California and the Mediterranean, Chef Edward Lee’s good friend, Stuart Brioza of Statebird Provisions creates this delicious artichoke, blood orange and fennel salad.

‪#‎TBT‬: Remember that time when Sean Brock and Jeremiah Langhorne
made country ham and scallops?

Let us refresh your memory…

Here is a dish from Magnus Nilsson’s Fäviken Magasinet:

Pig’s head, dipped in sourdough and deep-fried, topped with a slice of pickled gooseberry and finished with a very fragrant spruce salt. 

Quail with gnocchi alla Romana made by Chef Edward Lee's buds, chefs Andy Ticer and Michael Hudman of Hog and Hominy


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