H E I M folket

Meet our crEATive team!

In H E I M you will only be surrounded by creatives spirits, always ready to surprise you!

Fia Gulliksson


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 Kulturpodden.se, 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

Estefanía Coral Andrade


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 the manager at H E I M and host cooking courses for teenagers. She's also a wizard in Digital Marketing and Communication if you need any help?

Ruben J Khalil

Founder of H E I M super greens

I am a farmer, agriculture engineer, entrepreneur, staff manager, self taught mechanical engineer, electrician and plumber who had a dream to make the world both technologic and green.

At home in Syria we had a lot of land that stood alone. I transformed it into 17 major greenhouses (each greenhouse was almost as big as a soccer field). There we cultivated various cereals, legumes, citrus trees, tomatoes, cucumbers, olives, grapes and some other fruits.

I started and carried out various and big projects, sometimes I was responsible to up to 40 employees.

Self trained, I worked as a home mechanic during the war to repair vehicles and machines, fix the irrigation and the electricity.

I moved to Sweden in 2016, where I worked for :

Wildspirit Bushcraft AB sled dog company to help build 40 dog garden, fix sleds / vehicles and other electrical around and, of course, take care of 80 sled dogs.

Santech AB in Ottsjö in property management, installations of air heat pumps and other plumbing tasks.

NORRMONTAGE AB , as an electrician in installation of high voltage section for 2 months and 4 months to install low voltage control systems.

All of this constitutes the “circle” of my knowledge and allows me to design, build and plant to make my dreams come true.

Maïssoun Chami

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!

Fredrik Bengtsson

Graphic Designer

Fredrik Bengtsson

I´m a 27 year old student from Östersund, currently living in Sundsvall.
I´m studying graphic design and communication at Mid Sweden University and I graduate in June of 2019.

Before I started studying I spent up to 6 years in and out of traveling, I worked mostly during the spring and autumn and traveled during summer and winter.
Seeing all those places and experiencing different cultures made me very interested in culture, food and different ways of living. I realized how lucky I was that I was born and raised in a place like Östersund, a place where you can hike to the top of a mountain in the middle of nowhere in the morning, have a swim in the lake in the evening and then finish the day with amazing food and great company, all in one day.

I worked in construction during the time I was traveling, but I quickly realized that it didn´t give me the creative outlet that I wanted.
So I started to study graphic design, and I immediately felt that this was something I really enjoyed doing.

So I found myself at H E I M, and it really felt the way the name communicates, it felt like a home.
I am going to help out here with graphic design, I am mostly going to team with Ruben now in the Super Green project, and I´m super excited.

Maria Jonmeister


I grew up in an artistic family in the small village of Timmernabben, situated by the sea in south-eastern Sweden. In 2009 I moved up north with my husband Tobias to a forest property right outside Östersund and since then we have been running the property with certified forestry, organic agriculture and meat production from a heard of Highland Cattle. Together with Tobias I have four wonderful children; Isabel, Rebecka, Aleksander and Lovisa.
I live a very active life and work out all year around, mostly running and weight lifting. I also help other people with their training as a gym instructor at a local gym in town. Spending time in the nature and with friends is important to me. Getting to know new people inspires me and enriches my life.
My educational background is a Food technology education in high school and then five years at the University Umeå as a fil kand. In Dietitian and Dietary economics. In recent years I have added a certificate in coaching to my list of degrees.
My work experience is twenty years as a Dietitian in hospitals in Bergen (Norway) and Östersund, where my focus was to help sick people to a better health using a customized diet. I have also worked for a few years in a Spa hotel and Rehabilitation Center in Falköping, where I could use my creative side in both the restaurant and in service. In recent years I have worked as a health coach in a private company in Östersund, providing advice regarding training and food, helping people into a more healthy way of living.
I am now preparing to start my own restaurant and conference centre at my farm, where the plan is to satisfy all your senses in a wonderful and genuine environment in the countryside.

Fabienne Theiler

Host & Event Planner

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 Eat Art Festivalen or Eat Up Food Walks.

Hanna Edling

Copywriter & Communicator

Hanna is my name, born and raised in Östersund. After nearly seven years in Umeå, mainly at Umeå University, I am finally back to my roots.

Let me tell you a little about me. I took my first steps in Optand, a city outside Östersund. This is where it all begun, my fondness of creating, in all possible forms. Composing rhymes occupied a lot of my time as a youngling. Since then, various forms of expressions, linguistic and visual, have followed me. I'm a person who loves the beauty around me, nature, skiing, music, creating, and exploring different types of crafts. A curious, creative and thoughtful creature. I spend most of my time in my studio, in the woods or in the mountains! I am very fond of excursions, adventures and exploring treasures of the nature. My studio is dedicated to creative activities such as music, writing, design, painting, silversmithing, ceramics and redoing all sorts of things.

Having that said, what I did later on is perhaps no surprise. Namely, studies in communication in several types of compounds. So, with two bachelor's degrees, in Media- and Communication Science and Social Psychology, and one year at the Master's Program IT Management I felt that I was done with that kind of education. I wanted to find a place where I could use all my knowledge from school and previous jobs combined with my creative interests, a place where I could apply my passion for words, messages and content in different shapes. A place with space for interaction and development.

I found my place at H E I M, a home away from home. Me + H E I M = like peas in a pod! Accordingly, I now have my physical workplace at H E I M Food Studio where I work with the communications team in the Food In Action Company Group.

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