Chef & founder
From studying gastronomy and twelve years in Swedish restaurant kitchens to a restaurant of his own in Sankt Olof’s old dairy.
Victor studied Gastronomy at Umeå University and then spent twelve years working as a chef at restaurants across Sweden.
A chance move brought him to Sankt Olof in 2019. There he saw the beautiful, weathered old dairy — and the idea of opening his own restaurant took root. At Easter 2022, Victor bought the property together with his father. Restaurang Kalcium opened in May 2024.
Food should first and foremost taste good, be well made and bring people together. Victor wants guests to understand what they are eating and experience excellent ingredients, creativity and a love of cooking.
“Hot food should be served hot, cold food served cold, and it must never look better than it tastes.”
Approach
His education, years in restaurant kitchens and work on the dairy meet in cooking where the ingredient remains clear and technique serves flavour.
Studies in Gastronomy at Umeå University were followed by twelve years in Swedish restaurant kitchens. That experience informs both the French craft and the ambition for each dish to have a clear main ingredient and a coherent expression of flavour.
Moving to Sankt Olof in 2019 led to the dairy and a restaurant of his own. Skåne and Österlen are present in the seasons, produce and food memories without confining the kitchen to a fixed geographical radius.
Read about the cookingThe Dining Room concentrates the experience into four courses, Chef’s Table gives more time to detail and Long Lunch follows the month at a gentler pace. The same view of flavour and ingredients holds all three together.
Compare the menus