On April 13, to celebrate the 55th anniversary of diplomatic relations between Sweden and Vietnam (1969 - 2024), the Embassy of Sweden in Hanoi organized a culinary event called "Swedish Flavors - Afternoon Treats" to facilitate cultural exchange and honor the shared passion for cuisine between the two countries.
Erik Videgård’s contribution to the culinary world is nothing short of extraordinary. With a career spanning over four decades, Videgård has established himself as a pioneer, introducing new flavours and culinary cultures to the Swedish people.
Starting from his early days as a sound engineer and tour manager for famous music artists, Videgård's passion for food gradually became central to his career.
In the early 1990s, he made a breakthrough by introducing Asian dishes, including Vietnamese dishes such as spring rolls and banh mi, to Sweden when they were still relatively unknown in the country. This bold move revolutionized the Swedish palate and opened the door to an appreciation of Vietnamese flavors.
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| Chef Erik Videgård. (Source: Embassy of Sweden in Hanoi) |
Videgård's culinary expertise extends beyond the kitchen. He has appeared as a guest chef on television and radio, sharing his culinary creativity and inspiring countless viewers with his innovative recipes and techniques.
In addition to his culinary achievements, Videgård is also a published cookbook author and a music producer. His diverse talents create unique culinary experiences where food, music and culture blend seamlessly.
Videgård’s journey has not been without its challenges, however. In 2010, he was faced with a life-threatening cancer diagnosis. That diagnosis proved to be a turning point, inspiring a newfound determination and perseverance.
Videgård won his battle against cancer, due to his determination to continue pursuing his passion for cooking and creating memorable culinary experiences.
Throughout his career, Videgård has opened and managed many acclaimed restaurants, including Videgård, East, Diana, Akvarium, Fjäderholmarnas krog and Halv trappa plus gård.
Each location has showcased his culinary excellence, coupled with a strong commitment to quality, drawing praise from both critics and gourmets.
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