{"id":4631,"date":"2024-12-10T15:29:00","date_gmt":"2024-12-10T14:29:00","guid":{"rendered":"https:\/\/www.ffcr.se\/2024\/12\/10\/erik-videgard-from-backstage-to-the-restaurant-stage-a-journey-in-rhythm-and-flavor\/"},"modified":"2025-12-09T11:28:31","modified_gmt":"2025-12-09T10:28:31","slug":"erik-videgard-from-backstage-to-the-restaurant-stage-a-journey-in-rhythm-and-flavor","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2024\/12\/10\/erik-videgard-from-backstage-to-the-restaurant-stage-a-journey-in-rhythm-and-flavor\/","title":{"rendered":"Erik Videg\u00e5rd: From Backstage to the Restaurant Stage \u2013 A Journey in Rhythm and Flavor"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Erik\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Interview<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Erik Videg\u00e5rd: From Backstage to the Restaurant Stage \u2013 A Journey in Rhythm and Flavor<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Erik Videg\u00e5rd is a familiar name in both the restaurant and culinary world, but his journey began far from the heat of the kitchen. In the 1980s, he toured around the world, but today he is recognized as one of Sweden\u2019s leading restaurateurs.<\/strong><\/p>\n

When Erik Videg\u00e5rd struck his first chords as a sound engineer in the 1980s, the heat of the kitchen was far from his world. Back then, he toured with major bands, living a life filled with music and long days on the road. But everything changed in 1984 when he became a father for the first time.<\/p>\n

\u201cSuddenly I realized I was away 250 days a year\u2014and that just wasn\u2019t going to work anymore. So I made a spontaneous decision to leave music for something completely new,\u201d Erik recalls with a smile.<\/p>\n

And what a perfect choice\u2014although Erik wasn\u2019t sure at first if he had made the right one. His new journey first led him to a waiter\u2019s job at Sweden\u2019s oldest restaurant, Gyldene Freden in Stockholm, and then on to the Royal Viking Hotel, where he was quickly headhunted to prestigious establishments such as the Michelin-starred Coq Blanc.<\/p>\n

\u201cIt was a spontaneous decision, but I\u2019ve never been one to just maintain the status quo. I always have to do new things,\u201d he explains.<\/p>\n

It was this constant hunger for growth that made Erik one of Sweden\u2019s most innovative restaurateurs. At East, which he co-founded in 1991, he introduced Japanese ingredients and techniques into Swedish cuisine.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Food as a Reflection of Life<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For Erik, food is more than nourishment; it is a creative process and an extension of his personality. His time in the music industry has shaped his philosophy as a chef and entrepreneur. On the plate, as in life, he seeks a balance between the unexpected and the familiar.<\/p>\n

\u201cFood is like music\u2014it\u2019s about rhythm, harmony, and creating an experience that moves people,\u201d he explains.<\/p>\n

This passion for creation has led to over ten successful restaurants, Sweden\u2019s first pok\u00e9 bowl restaurant, and several award-winning cookbooks.<\/p>\n

\u201cI love diving into new culinary cultures. It\u2019s like opening a treasure chest every time I learn something new,\u201d Erik says with a laugh.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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From Restaurant Kitchens to Visions of the Future<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Despite the challenges of the pandemic, Erik has found a new sense of calm in his career. Today, he focuses on creating restaurant concepts, conducting cooking classes, and educating through television\u2014and he doesn\u2019t miss running his own restaurants for a second.<\/p>\n

\u201cWhat I do now is pure happiness. I get to work with what I love without feeling the pressure of owning a restaurant,\u201d he says, ending with a big smile:<\/p>\n

\u201cIn the future, I hope to continue doing exactly what I do now\u2014working with food and inspiring others.\u201d<\/p>\n

With one foot in music and the other in the kitchen, Erik has built a career as dynamic as his personality. Erik is not just a chef and restaurateur; he is a storyteller, letting food and music dance in harmony. His journey shows that life is full of new chapters\u2014if you dare to open them.<\/p>\n

By:<\/strong> Rebecca Hyde-Price Aggestam<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"FFCR_Stockholm_2026_rekordsiffror\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tFFCR Stockholm 2026 breaks all records\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

On January 28\u201329, 7,092 happy visitors gathered at Kistam\u00e4ssan to experience FFCR Stockholm 2026 \u2013 Sweden\u2019s largest restaurant fair. The visitor count marks a new record for FFCR.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tFebruary 3, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\"viltmatakademin<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tSvenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d 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.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 12, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\"Tea_Malmeg\u00e5rd\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tTea Malmeg\u00e5rd on DoMa, ingredients, and restaurant experience\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

After years in the world of desserts and fine dining, Tea Malmeg\u00e5rd made the decision to resign from Operak\u00e4llaren and create something of her own. Here, she talks about the journey there, the decisions behind the menus, and why the overall experience is always more important than the perfect dish.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 2, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Erik Videg\u00e5rd is a familiar name in both the restaurant and culinary world, but his journey began far from the heat of the kitchen.<\/p>\n","protected":false},"author":1294,"featured_media":3195,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"26","_seopress_titles_title":"Erik Videg\u00e5rd: From Backstage to the Restaurant Stage \u2013 A Journey in Rhythm and Flavor","_seopress_titles_desc":"Erik Videg\u00e5rd is a familiar name in both the restaurant and culinary world, but his journey began far from the heat of the kitchen.","_seopress_robots_index":"","footnotes":""},"categories":[35],"tags":[],"edition":[27],"class_list":["post-4631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stockholm-2025-en","edition-ffcr-stockholm-2025"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1294"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=4631"}],"version-history":[{"count":1,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4631\/revisions"}],"predecessor-version":[{"id":4632,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4631\/revisions\/4632"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/3195"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=4631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=4631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=4631"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=4631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}