A professional kitchen is inherently high-pressure, a reality vividly portrayed in shows like “The Bear.” Now imagine that pressure multiplied by the weight of maintaining not one, but three Michelin three-star ratings – a feat achieved by only one chef in the world: Björn Frantzén.
The 49-year-classic Swedish chef is the driving force behind Frantzén in Stockholm, Zén in Singapore, and FZN in Dubai, all of which have earned the highest distinction from the Michelin Guide. While acknowledging the pressure to maintain these standards, Frantzén says he doesn’t dwell on pleasing inspectors. His focus, he explains, is consistently delivering exceptional experiences for every diner, regardless of who is evaluating his operate.
“It’s a relief when you keep [the ranking], but I hope that myself, my team, and all our regular guests will react a lot quicker than once a year if we’re on the wrong track,” Frantzén said, speaking from London where he was scouting potential new projects. “We necessitate to be our absolute best. It doesn’t matter if it’s the Michelin Guide or if it’s a grandmother from the northern parts of Sweden. It’s the same.”
This dedication to consistent quality, and a focus on the diner experience, has propelled Frantzén to the forefront of the culinary world. He prioritizes his regular customers as much as critical acclaim, often more concerned with logistical challenges – like a storm disrupting ingredient deliveries – than with accolades.
Frantzén’s path to culinary stardom wasn’t a lifelong ambition. A professional soccer career was cut short by a congenital heart condition, leading him to pursue his long-held passion for cooking. He recalls a formative experience at age 12 or 13, enjoying a steak frites that he described as a “hallelujah moment.”
After training in classical French techniques at a culinary school in Stockholm, Frantzén honed his skills at Michelin-starred restaurants including Pied à Terre in London and L’Arpège in Paris. In 2008, he partnered with Daniel Lindeberg to open Frantzén/Lindeberg, which quickly earned two Michelin stars.
Following Lindeberg’s departure in 2013, the restaurant was renamed Frantzén in 2017, marking his debut as a solo restaurateur. Today, the Frantzén Group operates nine establishments across the globe, from Bangkok to Marbella, blending Swedish heritage with French technique and Japanese influences. “Each restaurant is a project and a little town of itself,” Frantzén explained, emphasizing a deliberate and measured approach to expansion. “We say no to a lot of offers. We are building the company slow and steady.”
The group is planning to open six to eight new restaurants in 2026, including a Brasserie Astoria outpost in London and a new concept in Stockholm called Emberlin, a modern take on the classic steakhouse. Frantzén already envisions Emberlin expanding internationally.
Outside the kitchen, Frantzén balances his professional life with family, caring for his two teenage daughters and their golden retriever, Aston. He enjoys a diverse musical taste, ranging from hip-hop to opera, and recently attended a Metallica concert in Abu Dhabi. Despite his demanding career, he continues to find time for running and golf, a sport he says “suits my age.”
Looking back, Frantzén admits his initial goal was simply to achieve two Michelin stars. The reality of helming three restaurants, each with three stars, far exceeded his expectations. “I would never have thought I would have three restaurants with three Michelin stars. So, I would say that’s pretty well played from a lad from the suburbs without rich parents.”
With a growing empire and ambitious plans for the future, Björn Frantzén continues to redefine the boundaries of fine dining, proving that a relentless pursuit of quality and a dedication to the diner experience are the keys to lasting success. The upcoming openings in 2026, particularly Emberlin, will be closely watched as the chef expands his culinary vision.
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