2023.02.23

Buzz with Emma

Join us as we chat with our chef, Emma Shields.

Tell us a bit about what you’ve done before.

I’ve been working as a chef for 14 years. I started at PM & Vänner in Växjö, then worked at Djuret, Oaxen Krog, Restaurang Volt, and Flickan. In recent years, I’ve run my own business doing private dinners, guest appearances, and consulting projects.

You’re our head chef—tell us about the concept behind the restaurant.
The idea is to create a modern Swedish restaurant with lots of greens featured in every dish.

What are you most looking forward to with the opening?
I’m most excited to see guests in the dining room and get their reactions to the food, drinks, and ambiance.

Tell us about the name Freyja. Where does it come from? Does it have a special meaning?
We wanted a name with ties to Sweden. Freyja is borrowed from a prominent goddess in Norse mythology, which I think is both fitting and beautiful.

What occasions should we visit Freyja for?
Thanks to our generous opening hours, you can visit Freyja throughout the day—from lunch to after-work drinks and dinner. Or you’re welcome to just stop by for a glass of wine or a cocktail.

Rumor has it that the ambition for Freyja is to become a meeting place. What can visitors expect when they come to Freyja?
You can expect food and drink experiences with high ambitions, presented in an uncomplicated way.

Tell us a bit about the menu at Freyja—what can guests expect?
You can expect a classic menu with snacks, starters, main courses, and desserts. Lots of greens in every dish and a Swedish flavor profile.

What’s your personal favorite dish on the menu?
Probably the raspberry sorbet with whipped cream and salted meringue—like a grown-up take on a classic meringue dessert.

You’ve won a few chef competitions. Tell us about that. Which was the most fun competition you’ve participated in?
I’ve participated in various chef competitions since high school. It’s been fun, but competing in food isn’t really for me. I love working in restaurants and focusing on service. However, it has led to many great meetings and opportunities. Kockarnas kamp in 2019 was probably the most fun and most challenging thing I’ve done at the same time.