“To get there, spells together(e)”


Fia Gulliksson

CEO & Founder

Food and sustainability advocate Fia Gulliksson has put Jämtland, in the heart of Sweden, on the global culinary map. Fia is a serial entrepreneur and a self-trained chef focused on creative gastronomy. Charged with the spirit of Pippi Longstocking and the vigour of IKEA founder Ingvar Kamprad she was appointed as Honorary Doctor PhD by the Mid Sweden University 2017.

Fia uses food and culture as the tools for sustainable profits. She’s CEO of Food In Action Company Group founded by her in 2000. The company has launched a number of successful initiatives and sustainable brands like The Great Nordic Feast, Eat Up Food Walks, Flowfood and prizewinning Jazzkoket.
She is also behind her hometown Östersund’s successful bid to become a UNESCO Creative City of Gastronomy and the host city of the network’s annual summit in September 2016.Her initiatives have catalysed the development of the county of Jämtland’s development and put the region firmly on the map. What’s more, Fia’s companies provide enduring social and cultural capital in rural areas, they’re debt-free, and… they’re profitable.
Fia spent three years as the host of Swedish Radio’s popular MENY (Menu) food and cooking show. Furthermore on she also inspired Bergen in Norway to become a UNESCO Creative City. After years of work they finally got appointed in December 2015.

Under the Food in Action banner, Fia hosts a cultural podcast series called, and manages two other companies, the rural restaurant Sikåsköket and the organic tea company Brunkullans Te. Today,

Having handed the reigns of Jazzköket over to co-founder Andersson in 2015, Fia now spends her time, and energy, travelling the world, motivating and inspiring others into creative action, in order to initiate a social transformation of their local community. Fia’s mission is also to inspire others worldwide to embark on a sustainable business journey driven by culture and creativity.

Moderating, speaking and curating events and think tanks at conferences across the world, often as Sweden’s representative, Fia has appeared at: the Åre Sustainability Summit; TEDxÖstersund; Terroir Symposium –Toronto; as delegate on CNN in Bilbao at the Parabere Forum; Slow Food’s Terre Madre in Turin; and curated programs and speeches for UNESCO Creative Cities annual meetings in Shenzhen and Chengdu, China, Montreal in Canada, Istanbul in Turkey, Kanazawa in Japan and as far afield as Jenjou, Korea.

Specialties: Designing creative GOOD FOOD* ecosystems and brands. Contributing to a better world with gastronomy, creativity and sustainable, inspiring leadership. Ahead of time in many ways. *taste, sustainability, equality

Fia Gulliksson är serie-entreprenör och kock med fokus på kreativ gastronomi. Med maten och kulturen som redskap för lönsamhet driver hon idag en koncernen Food In Action Company Group som i sin tur skapat en rad projekt och hållbara varumärken som bidrar till regional utveckling och som sätter Jämtland på kartan. The Great Nordic Feast, Eat Up Food Walks, Flowfood och prisvinnande Jazzkoket för att nämna några.

Laddad med andan av Pippi Longstocking och kraften hos IKEA grundare Ingvar Kamprad blev hon utnämnd till hedersdoktor doktor vid MittUniversitetet 2017. Värt att poängtera är alla bolagen bidrar till socialt- och kulturellt kapital för bygden, inget av bolagen har några lån och de går med vinst.

Under tre år hördes Fia som kalaskokerskan i P1 Meny och hon är också initiativtagare till att Östersund idag kan stoltsera med titeln UNESCOs Creative City of Gastronomy.

I April 2015 lämnade hon Jazzköket till medgrundaren Kristoffer Andersson. I koncernen Food In Action driver Fia också, samt har två dotterbolag Sikåsköket och Brunkullans Te. Hon reser världen över och inspirerar andra att skapa hållbara verksamheter med kultur och kreativitet som drivkraft.

Specialitet: Att designa kreativa REKO MAT* ekosystem och varumärken. Bidra till en bättre mat med god, kreativitet, hållbarhet och inspirerande ledarskap. Före sin tid på många vis. *smak, hållbarhet, jämlikhet

Estefanía Coral Andrade

Chef - Project Manager

Estefanía is a chef with a Master Degree in Culture/Arts Management and Diploma in social responsibility within agriculture. She is born and raised in Bogota, Colombia who recently moved to Östersund, Sweden via Barcelona. Why? - Well, I completely fell in love with the landscape, the purity of the air, the amazing food and the wonderful people, she says.

During her studies, Estefanía had the opportunity to work with Funleo, a nonprofit organisation with the aim of preserve of Colombia's food traditions while highlighting sustainable practices and local production'. After finishing her bachelor in Gastronomy at the University of La Sábana, Estefanía moved to Montpellier, France to learn French and to get inspired by the Mediterranean food culture.

Later, she moved to Barcelona, where she completed a Master Degree in Cultural and Arts Management at the International University of Catalunya. During this period, Estefanía had the opportunity to work with renewed institutions, such as:

- The International Institute of Gastronomy, Culture, Arts and Tourism. For 2 years, she worked closely with researchers and experts from around the world to empower local communities by guiding and supporting local leaders in regions to understand the potential of their distinct Food Culture.
- European Region of Gastronomy.
- El BulliLab, where she developed an extended research about food marketing and communication.
- FoodCultura

Estefania is currently in charge of Eat Up food walks and will do cooking courses for teenagers. She's also a wizard on Social Media if you need any help?

Maïssoun Chami

Project Manager Assistant

Maïssoun is a food passionate. After three years of French and English literature she returned to what has always strived her: food. As she started a master’s degree in Geography of Food Cultures at La Sorbonne in Paris, France, her belief that food is at the core of society was strengthened. She learned about the French notion of terroir (the belief that a food product’s specificities rely on its geographical origin and in the craftsmanship of the producer) and was determined to bolster it abroad. Her interest for gastronomy and cultural food was enhanced during history and ethnography classes. Moreover, insights on law, nutrition and religion were to complete the panel, broaden her views on food and highlight how rich food studies are.

Specializing in sustainable food marketing, she did a three months internship at Utopies©, a consulting agency in CSR and sustainable development. There, she worked with food industries to help them take into account their social, societal and environmental impact and improve it, always bearing in mind that CSR was essential to a company’s financial wellbeing. Advocating for Positive Branding®, she conveyed the message that brands have to have a purpose, “a commitment to make a positive contribution to society” in order to thrive. Concretely, she accompanied companies into changing their food suppliers to go local and organic, to create cosy, welcoming, open-minded spaces to welcome their customers where they could bond, to go zero-waste, to work with charities and involve their employees. In a word, to make benevolence and sustainability at the centre of their strategic planning.

A focus on wine and food tourism convinced her that these are at the heart of a dynamic prosperous city, assuming that sustainability is the driving force behind it.

She advocates for pleasure in healthy eating and for access to affordable sustainable food through education.

She joined Food In Action as a Project Manager Assistant to promote and develop new local food networks and raise awareness on the necessity and joy of eating GOOD FOOD* in general.

She is also currently struggling with her dissertation on Swedish food and sustainable development, so feel free to help!


Barbara Peters

PR, Communications & Marketing with A Nomnom Story

Barbara is a food & beverage PR specialist as well as a German copywriter and marketing translator. After a short stop in finance communication (too financial) she worked in the press department at Procter & Gamble (awesome) and then landed at international food & wine communications agency Sopexa (and became a hopeless foodie).

Her highlights there:
The German media intro of the kiwi berry
The communication for a B2B networking event held by the French Ministry of Agriculture which resulted in the coming of 500 guests
Several years of press relations for the French goat cheese dairy board as well as Côtes du Rhône wines, landing articles in major German media publications
In 2016, she relocated to the creative city of gastronomy Östersund, culinarily-speaking the best place to start her boutique communication studio, specialising in all the food, all the drinks… all the noms, basically. Today she works for international food clients and PR agencies on the German and Swedish markets, helping companies connect with their customers through food events, press relations and Social Media.

Richard Nystad

Chef and creative ”green food” personality

Richard Nystad is one of Norway´s most profiled “green -chefs”. He is one of the founders behind the health concepts Hagen and Persillery in Trondheim. He has travelled all over Norway and presented a healthy food philosophy in the form of lectures, food courses, presenting dishes to festival goers across the world. These festivals include; Øya, Vinjerock, Pstereo, Hove, Hafslund Environment Festival, Green Everyday, Trøndersk Food Festival, and the Farmer’s Market. Richard has made several consultancy assignments for Mattid, IKEA, NRK food, Snål fruit and

Green from Bunnpris, Hurtigruten, Nofima, SIT, Statoil and NTNU. He has also written the cookbook “Mer kål, mindre jål (More cabbage, less trouble)”, and can be heard on NRK P1, national radio on Sunday’s where he shares his Nordic vegetarian recipes.

Fabienne Theiler

Project Manager Events with Fabvolution

Fabienne is an event manager as well a passionate host. Welcoming guests is part of her DNA as she’s been growing up in a hotel family in the Swiss alps.
Her career started at the hotel reception where she soon learned that a smile can evolve one’s hidden fabulousness.

A journey back to nature:
Growing up in the most fantastic Engadine Valley - St. Moritz and the nearby ski station Davos, Fabienne has always been surrounded by nature and mountains. After her studies in Tourism & PR and working experience in Cape Town she settled down in Zurich where she was part of a little event agency doing big events for delegations at the World Economic Forum in Davos. Home game! Getting a taylor made suit at last minute, organizing an Aston Martin in a pedestrian zone in the middle of the town or trying to wake-up an African president because he’s missing a press conference, no problem for her!

After a few years organizing business events largely for international companies Fabiennes desire to go back to nature and putting more focus on the real things in life became stronger than ever. The real things? Back to nature, good food and working sustainably. That’s about the story how she ended up in Kluk - Jämtland in 2015. Whilst being a chef at Kretsloppshuset Fabienne managed learning herself Swedish and got familiar with the locals. After a while with ecological creativity in the kitchen she soon missed the contact to people and turned back to her original profession as event and communication manager. Now she's working with regional projects involving local food & tourism as well as coordinating events such as the crEATive pARTy festival or Eat Up Food Walk Åre.

Tina Stafrén


More information coming soon!

Johan Hallström

Photographer - Filmmaker

More information coming soon!


We are looking for food talents who want to get involved and use their creativity to ensure a sustainable world with us. We value uniqueness and diversity to develop our pro-active multi-task team.

If our current job offers do not match your profile but you are highly motivated by our business and our values, send us a spontaneous application at We will be happy to consider your candidacy.


Internship in communication

See internship description


Head chef

See job description

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