The world-renowned chef Daniel Müllern is well-known to many, but not everyone knows the story of his journey into the industry. Daniel’s interest in cooking began at home in the kitchen with his mother’s cookbooks—an experience that sparked his gastronomic passion.
Choosing the restaurant industry was not an obvious path for Daniel, as there was no culinary tradition in his family. In fact, his siblings were often home alone. Their mother worked long hours at a bookstore and would sometimes come home with beautiful cookbooks. When boredom struck, Daniel began cooking on his own after school—pancakes, chocolate balls, and other simple dishes at first.
For Daniel, a joy emerged in using his hands and all his senses—even though he was quite picky as a child. His greatest role model was his older brother, who had a dream of becoming a chef. Naturally, this inspired Daniel to want the same. He moved to Stockholm in 1997 and began working at various restaurants. It wasn’t until he started at Rolfs Kök that his true passion for cooking began to grow.
“This was something really fun—making guests happy and satisfied,” Daniel said.
The journey began in Ystad in 1992, when Daniel was 18 years old. After a few years without a clear direction, he moved to Stockholm and worked at Stadmästargården, Operakällaren, and Rolfs Kök—where it became clear that cooking was the right career path.
Together with his wife, he opened two restaurants, which they ran for several years. Afterward, both Daniel and his wife pursued further studies, and he also spent seven years working at ESS-Group in Ystad, where he helped open Villa Strandvägen.
Over the years, Daniel has achieved several successes—including fourth place in Årets Kock 2015-2016, winning TV5’s Köksmästarna in 2014, appearing in Kockarnas Kamp 2016, and even having the honor of cooking for the UN Security Council in Backåkra in 2018. After an intense period of competitions and the reopening of Villa Strandvägen, he took a well-deserved break in 2019. But this was not the end of his career—after a three-year hiatus, he opened the restaurant Tomült in Ystad in 2023, which continues to operate successfully today.
Despite a solid career as a chef, Daniel has always had a dream—to open his own hotel. His vision is to create a personal space where the focus will be on the food. He wants to be in the kitchen himself, crafting an experience that visitors will remember for a long time.
“This dream still lives strongly within me,” Daniel says, adding:
“Despite past challenges, I have never let go of my passion.”
In an interview with FFCR, Daniel was asked where he sees himself in five years—and his answer was unmistakably clear.
“I will still be working in the industry in five years,” he concludes with a laugh.
With that said, Daniel will already this fall take the stage at FFCR Malmö, inspiring both exhibitors and visitors with his cooking.
By: Isabella Hebrin
Emelie Svensson exudes a calm confidence and a solid understanding of how a restaurant works in practice. At the restaurant Agnes on Kungsholmen, her philosophy is reflected in everything from menu development to team leadership.
Läs mer »
For Marion Ringborg, chef, food personality, and founder of Studio Marion, this year’s stage concept is all about people, balance, and creating a business that works for both guests and personal life. In January, she will take on the role of moderator in the live kitchen.
Läs mer »
Full exhibition hall at FFCR Stockholm 2026! A total of over 275 companies are participating – both established market leaders and exciting new players shaping the future of the restaurant scene.
Läs mer »