On her admirable CV are positions such as head chef at Råkultur in Stockholm and the restaurant VRÅ in Gothenburg, and a position as culinary director at TAK Stockholm before being headhunted to TAK Oslo. Frida wrote the book "Nordic Sushi" and has received awards such as "Rising Star of the Year" and "Nöjesguidens Göteborgspris". Her latest project is part ownership of Kobb, where seaweed is grown, and pioneering work is being done on the food of the future. In addition to that, she has just been appointed ambassador for The Hunger Project.  Somewhere on this long list of achievements, she should have listed FOMO. But we'll get back to that later. What all her activities have in common is a love of seafood. Nordic and Japanese. But sustainability also plays a strong role in everything Frida is involved in.

"My dad ran a fishmonger when I was little. So, I learned early on about fish from a quality perspective, about the seasons and the ingredients. And then I trained as a chef as an adult and became head chef at VRÅ. That's the very short summary," says Frida about why show chose to focus on seafood.

It was VRÅ that became the start of her fusion of Nordic and Japanese elements since Frida finds it easier to work with ingredients from the Nordic countries while finding unique collaborations. She is known for putting together dishes with Nordic ingredients such as skrei (Arctic cod), salmon, halibut, and mussels, while using Japanese techniques. She was also an early adopter of seaweed and using seagrass to roll sushi.

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"When I was launching TAK Stockholm, I understood how complicated shelf life and sustainability really are. In a small restaurant one can calculate, but with TAK there was such a large volume. TAK is a meeting place for all types of occasions – everything from groups of friends on a night out to business meetings, to aunties eating a good lunch. Having so many people required a completely different organisation and mindset. And then also I had to find out what is actually sustainable," she says and elaborates:

"For example, a fish transported a great distance may be better from an environmental perspective than an endangered species."

Regardless of the number of guests in the restaurant, Frida therefore chooses to trust the environmental certification in the industry and makes choices accordingly. She also supports local businesses and follows the seasons. The latter is something everyone should embrace, she points out.

"Don't buy things that aren't in season. There's a tremendous charm in longing for asparagus, strawberries and mackerel that's coming soon. Eat fresh strawberries in summer and frozen in winter. It is both cheaper and more sustainable to eat things that are in season."

Frida's own Instagram shows that she lives by this principle herself. It's all about the season and balance. Her feed is filled with mussels, berries, crayfish, sushi, and yoga. Coffee and wine. Turquoise waters and white mountains. Norway and Sweden.

With a home in Stockholm, a Norwegian partner, and projects in both countries, it is impossible to avoid the topic of the differences between the two neighbouring countries.

"The biggest difference is probably that there is hot food in schools in Sweden. I think that helps a lot. The children can eat pea soup one day, and an African casserole the next as there is a lot of freedom in the public sector. The children get to eat a lot of different foods early on, and learn about spices and different dishes," says Frida.

Good eating habits and thoughts about food is something all families should embrace, according to one of the biggest stars on both the Swedish and Norwegian cooking scenes.

"It's about creating a nice frame around the meal. When we were little, five or six in the evening was a time that often created good food memories of hot food and good conversation. It is the adults' responsibility to engage children and let them be in the kitchen. Talk about the food, how carrots are grown, explain that potatoes come from the field and fish from the sea. Make dinners something fun, something you long for, and laugh together and become involved in. The dinners when I was a kid were exciting," recalls Frida.

From a chef's perspective, Frida believes that there is a greater selection of ingredients in Sweden and that it is easier to find alternative ingredients. But the seafood in Norway is outstanding, she points out.

"But Norwegians have a great deal of curiosity. When I worked with TAK Oslo, I introduced dessert with sweet brown cheese and appetizer with boknafisk (a type of stockfish). Norway has a big culinary map, and Norwegians are curious about their own history and ingredients. It's cool," she says.

Although her days are different as a mother of a young child, Frida works a little from time totime. Right now, she is solely working on developing projects, and not on day-to-day operations. She has a full focus on family life.

"Personally, I have FOMO and that's also kind of my driving force. I've always worked a lot, even on weekends. It's part of my identity, and it makes me feel independent."

But now it's her baby Iris who decides, and she's the first priority. The fear of missing out is diminishing. The interview must therefore end somewhat abruptly, but with laughter and a big smile towards the little one.

"This is the first time I have to deal with my day a little bit as it comes. For the first time in my life!"

Frida Ronge's restaurants

TAK Stockholm Address: Brunkebergstorg 2-4 Restaurants with Swedish-Japanese menus, sake, extensive wine lists, and a rooftop bar.  Chambre séparée and various events. You will find the concepts TAK (modern gastronomy), Izakaya, IMA (cocktail bar), and UNN (where the chef serves an omakase menu).

TAK Oslo Address: Sommerrogata 1 The restaurant is located at the top of the hotel Sommerro in Frogner and is a Nordic-Japanese restaurant. On the floor above TAK Oslo lies Izakaya (casual street food and cocktail bar).

VRÅ Address: Drottningtorget 10 Restaurant VRÅ is located at Clarion Hotel® Post in Gothenburg. The focus is on sustainability, inspiration from Japan, and ingredients from Sweden's west coast. Gothenburg's largest sake bar.