Photo: Jimmy Linus
Daniel Berlin
Vyn, Simrishamn, Sweden
Daniel Berlin, owner and executive chef at newly opened Vyn in southern Sweden. How do you approach sourcing ingredients from abroad?
– We avoid purchasing from other countries. That’s the beauty of working seasonally. We plan according to the differences throughout the year, and not everything needs to always be available. It’s about planning and acceptance.
What are the relationships with your producers based on?
– Again, it’s all about long-term planning. Relationships are almost more important than the product itself. Most producers are struggling in some way. It’s about finding gaps and synergies; discovering things no one else is growing. Through forward planning and agreeing on quantities in advance, we can eliminate uncertainty. Sometimes, we guarantee we’ll purchase the batch and even pay in advance. We’re in this together.
How do you ensure work life balance for your staff?
– This was one of my main focus areas when we opened Vyn. Today, I can proudly say we’ve achieved that balance. Our staff work 40-hour weeks—sometimes more, but they’re always compensated with less afterward. It’s a big shift in the industry, and I think it’s us older folks who have the hardest time adjusting to this change. We’re used to long shifts. What’s great is that I’ve noticed energy levels are higher with this way of working. People come to work well-rested, and I can place higher demands on my team.
You handle whole animals—what does that mean for your team?
– That’s how I was trained at Petri Pumpa. By bringing in whole animals and understanding them entirely, you also learn to understand quality and why things are the way they are. Many of our production team members are young, and this is an essential part of their development. It’s also about utilizing every part of the animal, even the less premium cuts. What people should know is that these so-called less desirable parts are often much more interesting. They require a completely different skill set and are harder to source. Gastronomy has taken a wrong turn. I believe we don’t ask “why” enough, and that’s a mindset we actively encourage here at Vyn.
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