He has worked at Michelin-starred restaurants for over two decades, won Chef of the Year, and built two restaurants that have become established names on Gothenburg’s restaurant scene. For Martin Moses, gastronomy is not only about high-level cooking, but just as much about people, sustainability, and creating businesses that stand the test of time.
From growing up in Växjö to years at some of Sweden’s top restaurants, his journey has been shaped by curiosity, development, and a strong drive to constantly improve.
– I originally come from Växjö, where I started my career at PM & Vänner. For almost 20 years now, I have been active in Gothenburg, where I worked at Michelin-starred restaurants for 20 years before opening Human and, a year ago, also Bar Human, says Martin Moses.
When asked what drives him in his work, Martin answers quickly:
– To run a sustainable business at the highest national and international level!
Despite long days and a fast pace, it is still the variety and the people that make the profession feel like the obvious choice. The meeting with guests is also what inspires him the most. At the same time, he sees clear challenges in the industry.
– Guest interaction and developing my chefs so that together we can improve the business inspire me greatly. But it has been a challenge to find staff, while at the same time price developments for ingredients have been tough in recent years.
According to Martin, the restaurant industry has changed significantly in recent years – both in how guests behave and what they expect.
– The restaurant has become more of a living room than before. Younger guests go out more often but may eat and drink less on each occasion.
He also notices a clear shift in attitudes towards ingredients and consumption.
– More guests today avoid certain ingredients for environmental reasons, such as red meat. We see more pescatarians and guests making more conscious choices, Martin explains.
When he looks ahead, he believes that sustainability and transparency will be absolutely crucial for the future of gastronomy.
– In the future, we will see a greater focus on sustainability and a clear origin of ingredients. Perhaps not only Swedish, as growers and farmers are unfortunately decreasing in number.
There are also parts of the restaurant industry that Martin thinks should change more quickly.
– The boundaries between kitchen and service staff feel outdated. We need to think more as a team.
The same philosophy also runs through the work at Human.
– Human, to me, is humane and personal, and it is around these words that we drive the business forward. Modern Nordic cuisine with a clear West Swedish connection, and with flavours, techniques, and influences from around the world.
The culture in the kitchen is something he places great importance on.
– We are a small team where the goal is for everyone to be involved – from purchasing to planning dishes and working at all stations. We also try to do regular activities outside of work to strengthen team spirit.
Looking ahead, Martin believes that the plates of the future will be characterised by a greater focus on quality rather than quantity.
– I think we will value quality in all ingredients, and in smaller quantities.
Sustainability work is already a central part of the operations at Human and Bar Human.
– After opening Bar Human, we have greater opportunities to make use of whole ingredients and reduce food waste. We work with seasons and buy most things Swedish and from the local area.
At the same time, curiosity continues to drive development in the kitchen.
– We are currently working a lot with fermentation. It is a good way to take care of ingredients when they are at their best and at the same time be able to use the whole product.
Text: Jessica Karlberg
Svenska Viltmatakademin organizes “Game in the Kitchen,” featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.
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