Klara Earlingh Joins Nour as New Restaurant Manager

Who are you and how did you enter the industry?

My name is Klara Earlingh, and I am 32 years old. Originally from Norrköping, I left shortly after finishing school and now live in Midsommarkransen. I come from a family that has always been close to or worked in the restaurant industry, making it a natural fit for me. At around 14, I started working in the dishwashing area at an archipelago hotel to “earn my stripes,” as my dad likes to say. After several years and various jobs, I trained as a sommelier. Since then, I’ve helped open and establish the beverage profiles at Postbar for Urban Deli, Horntulls Bodega in connection with Tjoget, and most recently Café Klotet for Svenska Brasserier.

Why Nour?

When I came into contact with Nour, I was in a searching phase, wondering what my next commitment would be. Sometimes it feels good to “just” work, but other times you feel a desire to create something and leave a mark. After some discussions with Oscar Högberg (operations manager for Nosh & Chow), he suggested I meet Sayan. Although I was familiar with Sayan through Esperanto, I had never considered myself in the realm of fine dining. After hearing Sayan’s vision for Nour and enjoying a meal at the restaurant, I felt, “Yes, I like this,” and accepted the position. A few weeks into the job, I appreciate the order and structure at Nour, which sets it apart from other restaurants and jobs I’ve had. I guess I’ve always been more structured than I thought (laughs).

I like the idea of maintaining the feeling that guests are coming home to us.

Will you change or maintain anything at the restaurant?

Sayan wanted a leading figure for the service when I started. He sought someone to take the same role he and Ida (Bauhn) have in the kitchen, but in the dining room – a voice guiding what should and shouldn’t be there. Nour is already an incredible restaurant, so I mainly want to refine and further develop the service. Building a team that feels lively and warm is also important. Nour’s space retains the style and look of an apartment, so I like the idea of maintaining that homely feel for guests.

How do you approach sustainability as a restaurant manager?

Sustainability in restaurant operations is important to me, and at Nour, much of the work comes naturally, as it is already well-implemented in the kitchen. Like the kitchen, we continuously seek local and conscious producers to work with.

What do you think about the kitchen/concept?

In culinary contexts, labels are often applied to things, but when a restaurant has someone like Sayan, who inspires so many others in the industry, labels feel redundant. Nour represents Sayan’s vision and offers an experience that allows guests to see things from his perspective. Guests experience the nearby with a style rooted in Japanese traditions. As a guest, I was struck by how beautifully everything comes together – the food, interior, and table service moments. I am happy and proud to be part of delivering and developing that experience for our guests.

Sayan wanted a leading figure for the service when I started. He sought someone who could take the same role he and Ida Bauhn have in the kitchen.

How do you want to handle service at Nour?

Service at Nour is very elegant. We focus on details and small things that people might not immediately notice but which contribute to an overall impression of elegance and calm. I want to cultivate more of this caring feeling, making it something discreet that exists in the details – something felt as an experience rather than something tangible.

What is most important to you in a restaurant?

There are many answers to that question, but being seen! The visit starts with a welcome and ends with a goodbye, and I believe it’s crucial for the overall experience that neither is missed. Fine dining feels more versatile now than before, and the development over the past ten years has created room for something different than how Michelin-starred restaurants used to operate. Today, fine dining as an experience is not as easily defined, which creates an exciting sense of possibilities and potential.

What is your strongest restaurant experience?

It might sound cliché, but sitting at Fäviken in the middle of winter with meters of snow outside the window. I didn’t know then that it was one of the last seasons before they closed, which perhaps enhances the memory even more. The king crab with burnt cream was tear-jerkingly good!

What do you eat when you’re alone and no one sees?

Instant noodles, instant noodles, instant noodles. I love instant noodles. I live in Midsommarkransen, and there’s an Asian grocery store in nearby Liljeholmen where I love to spend a lot of time.

Thank you and welcome Klara!