Amanda Eriksson

Chef Amanda Eriksson's culinary philosophy is deeply rooted in her Northern Swedish heritage, a profound respect for nature, and a unique fusion of Scandinavian, Italian, and Asian flavors. Her core ethos revolves around "gastronomia essenziale" – the purity of the ingredient – and an absolute reverence for raw materials, an appreciation cultivated from her childhood alongside her hunter father. This intimate connection to the land and its resources dictates her ingredient sourcing, with iconic elements like reindeer, elk, Arctic cranberries, and "the gold of Sweden" (cloudberries) arriving weekly from her native Älvsbyn. While steadfastly honoring her Swedish roots, Eriksson embraces the concept of "territorialità" in Italy. She meticulously sources local vegetables from small producers, forages for wild mountain herbs, and utilizes regional products like valley butter and alpine cheeses, crafting fresh pasta in-house. This duality creates a dynamic dialogue between North and South Europe, reflecting the contrasting yet harmonious landscapes of her two homes. Her vision extends beyond mere ingredients; it's a narrative journey. The tasting menu, aptly named "Memories," encapsulates her childhood recollections, global travels, and formative culinary experiences, including significant periods in Asia. These Asian influences are evident in her calibrated use of spices, sweet-and-sour notes, and a constant pursuit of balance in acidity, sweetness, and savoriness. Having attended art school, Eriksson conceives each dish as a visual composition where colors, geometries, and textures interact with Nordic equilibrium and Mediterranean passion, ensuring nothing is excessive or forced, and every element finds its elegant space. Her leadership style, described as gentle yet firm, mirrors the family-like atmosphere she cultivates at Wood, further enhancing the holistic dining experience. Chef Amanda Eriksson's signature approach is a masterful tapestry woven from her diverse experiences, showcasing exceptional technical skill and artistic vision. Her technical mastery draws heavily from traditional Nordic preservation methods, including advanced smoking and curing ("gravare") techniques, with the affumicatore (smoker) being one of her preferred instruments. She also learned valuable techniques from her father, such as meat aging (frollatura) and preparing fresh cuts like tartare from game. Her approach to flavor is a sophisticated fusion, creating a harmonious dialogue between the robust, pure tastes of Scandinavia, the rich traditions of Italian cuisine, and the refined balance of Asian gastronomy. She meticulously calibrates spices and plays with sweet-and-sour notes, always seeking an exquisite equilibrium of acidity, sweetness, and savoriness. This pursuit of balance extends to her plating, which reflects her background in art school. Each dish is conceived as a visual composition, where colors, geometries, and textures converge with an elegant, almost minimalist Nordic aesthetic blended with Mediterranean warmth. Nothing on the plate is excessive; every element is intentionally placed to contribute to a cohesive and elegant sensory experience. Her most legendary signature dishes include "Reindeer" (smoked reindeer with potatoes, Arctic cranberries, and onion), a dish deeply personal to her childhood, and "Hjortron," a slow-cooked rice cream dessert with Arctic cloudberries, a cherished birthday treat from her mother. The elk with morels also stands out as a prime example of her innovative use of wild game.

Career

• Trainee at The Fat Duck, Bray
• Private Chef at Private Chef, San Francisco
• Private Chef at Private Chef, Hong Kong
• Chef-Owner at Wood, Breuil-Cervinia

Mentored by Heston Blumenthal.