Björn Frantzén is the head chef and founder of two Michelin star Restaurant Frantzén in Stockholm, Sweden.

Surprisingly, Björn’s culinary career began as a chef in the Swedish Army, a position he took after graduating from culinary school. He then took his culinary skills to civilian territory, working atChez Nicoin London before taking a job atEdsbacka Krogin Sweden in 1998. It was there that he met friend Daniel Lindeberg, who later became his business partner and cofounder of Restaurant Frantzén/Lindeberg. Daniel and Björn earned their first Michelin star atRestaurant Frantzén/Lindebergin 2009, followed by a second in 2010.

In 2013, Restaurant Frantzén/Lindeberg became Björn’s sole project, renamed Restaurant Frantzén, while still maintaining its two-star status, with Daniel leaving the company to pursue solo projects.

As for Björn’s cuisine, far from traditional fare, his menu offers guests a series of surprises – a culinary style that has cemented him at the vanguard of Nordic cuisine.

FOUR Questions withBjörn

Describe your culinary philosophy in 4 words…

I only need two: casual elegance.

What is your greatest inspiration?

Ingredients.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

MASA, NY

What four things would you take to a desert island?

A pilot, a private plane, my family and and snus (swedish tobacco).

Awards
  • 2 Michelin Stars
  • #23The World’s Best Restaurants

Recipes

RestaurantFrantzén

111, 28 Stockholm

Sweden

+ 46 8 20 85 80

restaurantfrantzen.com

Pictures ©Frantzen