Henrik felt greatly honoured to be chosen to represent Sweden in the 2001 Bocuse d’Or and he put his heart and soul into winning the Bocuse d’Argent, which he says ”shone as warmly in my eyes as the Bocuse d’Or, as I was so happy to participate in this competition!” He also considers winning the Bocuse d’Argent to have been a major factor in his success and in what he is today. In his daily work in the kitchens of his restaurant in Stockholm, Restaurant Lux, he likes to create a harmonious atmosphere and considers his close partnership with local producers to be the most important factor in creating his menus. These are reinvented every season depending on when vegetables, fruit, herbs, fish and meat are ripe, at their best and available.
He seeks to offer Swedish flavours such as smoked, savoury and sweet foods and spices with twists from different European influences. Lux was remodelled in 2010 to create a unique dining room concept. The part of the kitchen where the chef normally completes the dishes was moved out into the dining room. This means Lux’s guests can take part in the restaurant’s whole gastronomic experience. The dishes are given their finishing touch by chefs and waiters right in front of them to enhance the visual experience and the visit as a whole.
The restaurant is located in a listed brick building, which was originally the company staff canteen for the Electrolux firm. The building is right next to Lake Mälaren overlooking Stockholm City Hall and beyond to the heart of the city. Lux was granted one star in the Michelin Guide in 2004. Henrik’s second restaurant B.A.R. was opened in 2009. B.A.R. is a seafood grill where customers choose and compose their own dishes from the grill, together with side orders and sauces. A third restaurant will see the light of day in 2012: EAT, European Asian Taste, a bistro combining the best of Asian and European cuisines.