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.
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
