Per Styregård got hooked on food, wine and writing when studying philosophy in California in the late 1980s. His roommate at the Jesuit-run University of San Francisco happened to be a German winemaker, and the restaurant scene of the Bay Area at the time was light-years ahead of the Swedish food scene. Per fully engulfed the world-class Californian wine culture, and amazing diversity of food cultures of the city from Latin America, the Pacific Rim, South East Asia, China, India, Persia and the Pacific Northwest. Simultaneously, thanks to the encouragement of a visiting professor in rhetoric from University of California at Berkley, Per started to take writing more seriously. Since Per returned to Sweden from California in the early 1990s, he’s been working full time as a food writer, wine critic, editor and creative in the world of food and beverages.

Today, Per writes about food and wine in the weekend edition, DI Weekend of the Swedish daily business newspaper Dagens Industri. He co-founded and runs the gastronomic debate forum Skafferiet (The Pantry) in Stockholm, and frequently appeared on Swedish public television SVT Gomorron Sverige 2012-2017 as an expert on food and beverages. At the innovation platform Openlab, run by four universities and the city of Stockholm, Per is the host and editor of the podcast Matlaboratoriet made together with podcast producer Soundtelling.

His latest book, Smakens makt (The Power of Taste) is an autobiographical quest for the most stunning taste experiences around the world. It’s also an enthusiastic tribute to the chemical senses, which cannot be overrated, both for the immense pleasure they bring, and for the way they will affect our common future quality of life. In the book, Per places the sense of taste in different contexts, all which have great importance for society today. In the book, he discusses the relation between taste and the art of hospitality, the latest research on the interaction of the senses, the difficult task of eating both climate friendly and healthy food, as well as the effects of a myocardial infarction in 2014 on Per’s own diet and lifestyle.

Per has also published two previous books, Rödvin älskar mat at ICA bokförlag in 2003,  and Sveriges godaste mat at Nygren & Nygren förlag in 2012.

During 2015, he worked as lecturer at the department of Hospitality, Culinary Arts and Meal Science at Örebro University.

Between 2006 and 2010, Per was the Editor-in-chief for the Swedish Gourmet Magazine, and 2011–2012 held the same position at the Nordic restaurant guide White Guide. His articles are published in the weekly news magazine Fokus, ICON Magazine, Dagens Industri Idé Magazine and White PAPER. Internationally, his articles are published in Eater.com, Saveur, FOOL, Cook_inc, and Australian Virgin Voyeur Magazine.

Per is also a speaker, and has been leading a great number of seminars and debates, some arranged by Asia’s 50 Best Restaurants, VisitSweden, American ExpressStockholms läns landsting, Sveriges lantbruksuniversitet SLU, Scandinavian Man and Matlust.

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