In 2014, Emma Bengtsson became the first Swedish woman to earn two Michelin stars, a distinction she has now held at Aquavit for more than a decade. Raised in the coastal town of Falkenberg, Sweden, Bengtsson traded a quiet upbringing for the relentless pace of New York City, eventually rising from pastry chef to the helm of one of the city’s most celebrated Nordic kitchens. Ahead of her birthday and Women Fitness’ Anniversary Month, she spoke with us about leadership, resilience, and why she’s chosen to build a calmer kind of kitchen – one she says has been just as essential to her success as any accolade.
Below, Emma Bengtsson speaks with Women Fitness President Namita Nayyar about leading with kindness, training for her first marathon, and what a decade of two Michelin stars has taught her
Namita Nayyar:
Congratulations on becoming the first female Swedish chef to earn two Michelin stars at Aquavit. What did this remarkable achievement mean to you, both personally and professionally?
Emma Bengtsson:
It is an incredible honor and such a gift to be part of the Michelin community. I will say that it’s a reflection of what my team is able to accomplish together on a consistent basis. The stars are awarded to the restaurant and we are an ensemble who show up and work together to create a two-star experience for our guests. I would not be able to do it without them.
I grew up in a small town on the west coast of Sweden and I never would have imagined that I would be leading a two-star Michelin restaurant in New York when I was younger, but here I am. You never know where life will lead you.
I do carry the “first Swedish woman” part a bit more seriously. Not for own my name, but for the people who make it possible with me, and who have come before me. It has also strengthened my resolve that you can lead effectively with kindness and respect, while still maintaining high standards. It’s not just so that the next young woman who comes along can see a door open, but that anyone on our team can share in creating an environment where they feel valued, challenged, and inspired, as much as they feel driven to creating the best food and experience, possible.
Namita Nayyar:
From growing up in Falkenberg to leading one of New York City’s most celebrated restaurants, what moments do you consider the most defining in your journey?
Emma Bengtsson:
My journey from Sweden to here is one thing. I was always a little restless. I grew up in Falkenberg, a small town on the Swedish coast, and I always had a need for something faster, something different than what I knew there. I wanted to experience everything that I could.
Leaving Sweden was probably the biggest turning point. Moving to New York meant starting over in a completely different culture and language, but the daredevil in me wanted the challenge and I’ve never really looked back, even though I really do love to go back to quiet Sweden when I can.
But like a lot of leaders come to know, you don’t get there just by being able to do things perfectly on your own – you have to build the team around you to keep the momentum of the thing you’re building and nurturing together. The moment I really got that mindset on a deep level, was when I stopped being just a chef and really became a leader.
Namita Nayyar:
August happens to be your birthday month as well as Women Fitness Anniversary Month. We feel proud to feature you and your achievements. How do you plan to celebrate?
Emma Bengtsson:
Thank you and what a fun way to commemorate my birthday!
I usually keep my birthdays really simple. For me, it’s celebrating with family and friends, enjoying a great meal, maybe opening a good bottle of wine, and mostly taking a moment to appreciate this beautiful life and to reflect on what I’ve learned and how I’ve grown.
Namita Nayyar:
The culinary industry can be highly demanding and intense. How do you maintain mental resilience and emotional balance under constant pressure?
Emma Bengtsson:
Resilience, for me, isn’t about never feeling the pressure; it’s how you answer it. My tendency is to absorb what’s happening and give myself some breathing room before responding.
I stay in the present and pour my energy into what I can actually control. And I protect the version of myself that exists outside the kitchen (running, the outdoors, spending time with the people I love) so I have the stamina to handle the curve balls.
I’ve also built a kitchen I actually want to stand in. A calm one, where people trust each other. That was a deliberate choice, and it’s one of the reasons I can perform under pressure for as long as I have.
“I’ve built a kitchen I actually want to stand in. A calm one, where people trust each other.”
Full Interview is Continued on Next Page
This interview is exclusive and taken by Namita Nayyar, President of womenfitness.net, and should not be reproduced, copied, or hosted in part or in full anywhere without express permission.
All Written Content Copyright © 2026 Women Fitness
Namita Nayyar:
Running a two-Michelin-star kitchen requires stamina and endurance. What role does physical fitness play in helping you perform at your best? Share an insight into your fitness routine?
Emma Bengtsson:
Physical fitness has always been a part of my life but it’s essential now, both personally and professionally. I have to spend so much time on my feet, with a lot of details to coordinate, mental focus needed, and physical endurance, so I have to take care of my body to keep all of this going – it’s not an option.
In 2019, I underwent major spinal surgery, and that experience completely changed my perspective on health and movement. Recovery wasn’t just about health and healing; it was about rebuilding strength, patience, and confidence. It taught me not to take my body for granted.
Today running is at the center of my routine, and I’m training for my first marathon. Every run reminds me how far I’ve come from that surgery. Despite my love of speed, it’s not about being the fastest; it’s about showing up consistently, embracing the process, and proving to myself I’m capable of more than I once believed.
It’s the same mindset that has carried me in the kitchen as well. It’s not built overnight – it’s the result of small, consistent efforts repeated every single day.
“It’s not built overnight – it’s the result of small, consistent efforts repeated every single day.”
Namita Nayyar:
You began your career as a pastry chef. How has that background influenced your creativity, precision, and overall approach to cooking?
Emma Bengtsson:
Pastry teaches discipline.
You learn precision, patience, and respect for technique because there isn’t much room for improvisation. That foundation has stayed with me throughout my career.
At the same time, I think it’s also taught me balance. Understanding sweetness, texture, and detail from a pastry chef perspective, has influenced how I approach creating savory dishes, as well.
Namita Nayyar:
As a world-renowned chef surrounded by extraordinary food every day, how do you approach your personal diet and maintain healthy eating habits?
Emma Bengtsson:
People tend to assume that because I’m a chef, I cook whatever I want for myself every day. The reality is quite different. Restaurant hours are long, busy, and unpredictable, and by the time I get home, cooking an elaborate meal is usually the last thing on my mind.
As I’ve gotten older, I’ve also realized I can’t eat everything I want anymore, but still love food as much as ever! Especially when I get a night off and can go try out a new restaurant – I love to experience what other chefs are creating – sit with the smells, the flavors, the techniques, the plating – there’s a language in every experience.
But I think it’s about balance. I want to enjoy great food without feeling that I’m restricting myself. I try to build my meals around plenty of protein, vegetables, fruit, and I choose clean, whole ingredients whenever possible. I rarely eat processed foods.
I think it’s amazing that, if we’re lucky, we get to enjoy a nice meal day, and I never want to lose that joy. It’s simply about choices that let me feel my best, in the kitchen and out of it.
Namita Nayyar:
Emma what’s your favorite food?
Emma Bengtsson:
My favorite food isn’t really a specific dish, it’s my mother’s home cooking. It’s less about what’s on the plate and more about everything that comes with it.
Whenever I’m back in Sweden, some of my favorite moments are spending time in the kitchen with my mom. We cook together, laugh, and simply enjoy being together. Those meals remind me where my love of food began. It’s about slowing down and coming together to spend time together and those memories are what I cherish the most.
Namita Nayyar:
You have championed a calm, respectful kitchen culture over the traditional high-pressure model. What kind of legacy do you hope to create as a leader and mentor?
Emma Bengtsson:
The best kitchens are built on respect, trust, and accountability, and I’m proud that we have achieved that at Aquavit.
I hope people remember how they felt working with me that I’ve shown them something that carries through their career and lives, even more than the dishes we create together. If someone leaves my kitchen a stronger chef, a better leader, and more confident in themselves, to me, that’s the ultimate success.
“If someone leaves my kitchen a stronger chef, a better leader, and more confident in themselves – that’s the ultimate success.”
Namita Nayyar:
Under your leadership, Aquavit earned its second Michelin star. What key values drive excellence in your kitchen every day?
Emma Bengtsson:
Every guest who walks through our doors has chosen to spend their time with us, often to celebrate a special occasion or to share a meal with someone they care about. For us, it’s an honor to be able to share in this moment with our guests and to do everything we can to make that experience memorable for them.
Awards are an incredible accomplishment and they certainly give our team something to celebrate, but they are also the finish line and my motivation comes from the daily wins. It starts with genuine curiosity about what we can do better, what we can learn, keep asking questions, keep tasting, keep challenging ourselves. That’s what keeps us growing, evolving, and striving for a baseline of excellence that is genuinely practiced, earned, and strong.
Namita Nayyar:
Looking ahead, what are your personal and professional goals, and what exciting new chapters can we expect from you in the future?
Emma Bengtsson:
I’m still curious, and I hope I never lose that.
Aquavit is in its 39th year and we are always pushing ourselves to keep things evolving, while maintaining the Nordic cuisine and experience that our customers have been coming back to for decades. I love to continue the creative process by pushing myself and also working with the next generation to see what they can bring to our restaurant.
Personally, I’m always finding a way to push myself outside of my comfort zone. This year, it’s training for my first marathon – the New York marathon this fall.
Emma Bengtsson’s journey reminds us that true greatness is not defined solely by Michelin stars but by resilience, discipline, and the ability to uplift others. Through grace, grit, and compassionate leadership, she continues to prove that strength is at its most powerful when paired with purpose.
This interview is exclusive and taken by Namita Nayyar, President of womenfitness.net, and should not be reproduced, copied, or hosted in part or in full anywhere without express permission.
All Written Content Copyright © 2026 Women Fitness