Chef Paul Svensson is at the forefront of a zero-waste movement in Sweden, offering plant-based takes on a local cuisine. Paul started his chef career in the Navy in 1993 and became overwhelmed with the idea of becoming a great chef. After the navy, he took this passion overseas, studying the culinary arts in Tuscany, England and France. After his training, Paul began his career in London working in several restaurants, including with Marco Pierre White for 1,5 years. On return to Sweden, Paul joined the team of Mathias Dahlgren at Bon lloc in Stockholm for many years, working his way up to Headchef. Paul runs the plant-based restaurant at ”Fotografiska”, the Museum of photography, which according to Leading Culture Destinations Award has been named ”The Worlds Best Museum 2017”. Also in 2017, Paul was named as one of the chefs on the ”Plant Forward Global 50” list, developed by a partnership of the Culinary Institute of America and the Eat Forum. He operated a five month pop up in summer 2018 called ”ReTaste” which created fine dining menus cooking only food waste from local supermarket partners. In 2019 he also opened a sustainable restaurant in Stockholm, together with his partner and chef Tareq Taylor, called Paul Taylor Lanthandel, which has a local produce shop attached. During the latter part of his career, Paul has focused on climate-smart food, and believes that the way to go is through the mouth - it must taste well. "People sometimes ask me how I succeed so well with simple means, and I always answer that it’s about using the best produce. They are of course a little more expensive, but you also use them with more respect and maybe throw less, which really is the most important for the environment: less waste."