Chef Jonas Höglander: "Sailor's beef is overrated"

For chef Jonas Höglander, Friday nights are a ritual of simple pleasures. He begins the evening with a classic dry martini, setting a sophisticated yet relaxed tone. This is often accompanied by the sounds of 90s hip-hop, played on his vinyl record player, adding a touch of nostalgic rhythm to his downtime.

While he appreciates the culinary arts, Höglander finds joy in preparing his own dinner on Fridays. However, he admits that his menu choices are not fixed, allowing for spontaneity in his evening meal. This flexibility reflects a relaxed approach to his personal dining habits, contrasting with the precision often required in a professional kitchen.

In a candid admission, Höglander expressed a particular dislike for "sjömandsbiff," a traditional Swedish dish often translated as sailor's beef. This culinary aversion stands out, as he also revealed an indispensable kitchen tool: the spatula, which he claims he cannot do without. He also confessed to occasionally indulging in instant noodles, a quick and convenient meal that offers a stark contrast to his professional culinary endeavors.

“

Always a dry martini, and 90s hip-hop on the record player. Then I like to stand and cook dinner, but what it will be can vary.