Fredrik Malmstedt grew up in the countryside and forests of Värmland, in the midlands of Sweden. After the Culinary School he moved down to Gothenburg and started to work at restaurant Sjömagasinet together with Leif Mannerström.
He has worked as junior Sous Chef in one Michelin star restaurant Richard Corrigan at Lindsay house in London. Worked at Charlie Trotter´s in Chicago, also as a Chef at the Swedish Embassy in Rome, to well-known restaurants in Stockholm as Vassa Eggen & Erik´s and as Head Chef at venerable Ulriksdals Wärdshus.
Fredrik Malmstedt has been a member of the Swedish Culinary Team for 5 years.
Some of the various assignments for the Swedish Meats, and participates in redesign of the butchering schedule was:
– Lectures about Meat in connection with the Swedish Chef of the Year race.
– Cooperation with Svenskt Butikskött & the brand “Smak av Gotland” (“The Taste of Gotland”)
– Developing recipes at “Smak av Gotland” website.
Since 2015, Fredrik Malmstedt is an Ambassador for Santa Maria’s premium Tellicherry Black Pepper in Sweden.
He has been responsible for the Governor of Gotland Summer Dinners for 400 guests.
Also Fredrik was one of the five responsible chefs for the Bocuse d’Or gala dinner for 650 guests at the City Hall in Stockholm. Bocuse d ́Or Europe, in Stockholm.