In 2014, Emma Bengtsson became the first Swedish woman to earn two Michelin stars, a distinction she has now held at Aquavit for more than a decade. Raised in the coastal town of Falkenberg, Sweden, Bengtsson traded a quiet upbringing for the relentless pace of New York City, eventually rising from pastry chef to the helm of one of the city’s most celebrated Nordic kitchens. Ahead of her birthday and Women Fitness’ Anniversary Month, she spoke with us about leadership, resilience, and why she’s chosen to build a calmer kind of kitchen – one she says has been just as essential to her success as any accolade.

Below, Emma Bengtsson speaks with Women Fitness President Namita Nayyar about leading with kindness, training for her first marathon, and what a decade of two Michelin stars has taught her

Namita Nayyar:

Congratulations on becoming the first female Swedish chef to earn two Michelin stars at Aquavit. What did this remarkable achievement mean to you, both personally and professionally?

Emma Bengtsson:

It is an incredible honor and such a gift to be part of the Michelin community.

I will say that it’s a reflection of what my team is able to accomplish together on a consistent basis. The stars are awarded to the restaurant and we are an ensemble who show up and work together to create a two-star experience for our guests. I would not be able to do it without them.

I grew up in a small town on the west coast of Sweden and I never would have imagined that I would be leading a two-star Michelin restaurant in New York when I was younger, but here I am. You never know where life will lead you.

I do carry the “first Swedish woman” part a bit more seriously.

Not for own my name, but for the people who make it possible with me, and who have come before me. It has also strengthened my resolve that you can lead effectively with kindness and respect, while still maintaining high standards. It’s not just so that the next young woman who comes along can see a door open, but that anyone on our team can share in creating an environment where they feel valued, challenged, and inspired, as much as they feel driven to creating the best food and experience, possible.

Namita Nayyar:

From growing up in Falkenberg to leading one of New York City’s most celebrated restaurants, what moments do you consider the most defining in your journey?

Emma Bengtsson:

My journey from Sweden to here is one thing. I was always a little restless.

I grew up in Falkenberg, a small town on the Swedish coast, and I always had a need for something faster, something different than what I knew there. I wanted to experience everything that I could.

Leaving Sweden was probably the biggest turning point. Moving to New York meant starting over in a completely different culture and language, but the daredevil in me wanted the challenge and I’ve never really looked back, even though I really do love to go back to quiet Sweden when I can.

But like a lot of leaders come to know, you don’t get there just by being able to do things perfectly on your own – you have to build the team around you to keep the momentum of the thing you’re building and nurturing together. The moment I really got that mindset on a deep level, was when I stopped being just a chef and really became a leader.

Namita Nayyar:

August happens to be your birthday month as well as Women Fitness Anniversary Month.

We feel proud to feature you and your achievements. How do you plan to celebrate?

Emma Bengtsson:

Thank you and what a fun way to commemorate my birthday!

I usually keep my birthdays really simple. For me, it’s celebrating with family and friends, enjoying a great meal, maybe opening a good bottle of wine, and mostly taking a moment to appreciate this beautiful life and to reflect on what I’ve learned and how I’ve grown.

Namita Nayyar:

The culinary industry can be highly demanding and intense. How do you maintain mental resilience and emotional balance under constant pressure?

Emma Bengtsson:

Resilience, for me, isn’t about never feeling the pressure; it’s how you answer it.

My tendency is to absorb what’s happening and give myself some breathing room before responding.

I stay in the present and pour my energy into what I can actually control. And I protect the version of myself that exists outside the kitchen (running, the outdoors, spending time with the people I love) so I have the stamina to handle the curve balls.

I’ve also built a kitchen I actually want to stand in. A calm one, where people trust each other. That was a deliberate choice, and it’s one of the reasons I can perform under pressure for as long as I have.

“I’ve built a kitchen I actually want to stand in.

A calm one, where people trust each other.”

Full Interview is Continued on Next Page

This interview is exclusive and taken by Namita Nayyar, President of womenfitness.net, and should not be reproduced, copied, or hosted in part or in full anywhere without express permission.

All Written Content Copyright © 2026 Women Fitness

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.