Viktor Berg

I worked behind a cheese counter in Östermalm's covered market hall for three years before guiding, so I still know most of the vendors by name rather than by stall number. On camera I walk the hall showing what is actually in season, from herring varieties to fresh game in autumn, since the selection changes more than visitors expect. I trained formally as a chef before moving into food retail. I keep things specific about ingredients and origin rather than general claims about quality, since that is what actually matters in a hall like this.