Life
Chef Björn Frantzén ushers in a new chapter of fine dining, characterized by bold tastes, worldwide influences, and culinary expertise.
What motivated you to pursue a career as a chef, and how did your path lead you to your current success?
After a brief professional football career that was cut short by an injury at the age of 19, I found a new direction. As a child, I was notoriously picky about food, but one exquisite grilled steak frites changed everything for me. This realization sparked my desire to master cooking, marking my entry into the culinary world.
How has your experience in sports shaped your work ethic in the kitchen?
There are striking similarities between the dynamics of a football team and a kitchen. Both require collaboration, teamwork, and meeting high expectations. Achieving the right synergy to maximize each individual’s potential is crucial. The importance of teamwork becomes even more pronounced when launching a new restaurant, like FZN and Studio Frantzén, which are part of my latest projects at Atlantis, The Palm in Dubai.
Your culinary creations often blend Nordic precision with Asian elements. What attracts you to this fusion?
While my culinary foundation is grounded in modern European cuisine, I draw tremendous inspiration from the distinct flavors of the places where my restaurants are located. For instance, Zén in Singapore features a menu that embraces the local vibrancy and integrates those flavors with my signature dishes. This approach honors the local culinary landscape while also providing a blend of tradition and modern innovation. Similarly, FZN in Dubai showcases an intimate fine dining experience, boasting a menu that emphasizes regional flavors while incorporating some of my hallmark dishes consistently found in all my international locations.
As you’ve broadened your brand from Stockholm to Singapore, Dubai, and beyond, what challenges do you face in ensuring consistency across your establishments?
Global expansion inevitably comes with its share of obstacles. To maintain uniformity across our locations, we include team members who have been part of our journey for over eight years, ensuring our philosophy and legacy endure. Balancing brand identity with local nuances is something we ensure we get right.
Why did you select Dubai for one of your restaurant openings?
Dubai is renowned as a premier international destination and a melting pot of cultures, making it a unique gastronomic hub like no other. With over 200 nationalities calling it home, the city has assembled both esteemed and rising culinary talents, resulting in an incredibly diverse food scene. Luxury dining here extends beyond the plate to include breathtaking ambiance and memorable experiences. Since reopening after the pandemic, the food and beverage industry in Dubai has seen a remarkable resurgence, attracting a plethora of new restaurants. Visitors flock to the city for everything from innovative local cuisines to globally-recognized dining experiences, which Atlantis Dubai skillfully presents.
What dish stands out as the signature item on your menu, and what makes it unique?
Choosing a standout dish is challenging, as our menu showcases French-inspired offerings mixed with Asian influences. Some highlights include Côte de Boeuf paired with smoked bone marrow and pine, rock lobster with coriander, curry, and brown-butter hollandaise, along with the chef’s signature turbot complemented by butter sauce, anchovy, caviar, and dill. A defining experience at Studio Frantzén is a visit to the candy room.
The candy room has become a memorable post-dinner experience for guests. What was your inspiration for this idea?
At Studio Frantzén, our dining philosophy emphasizes a relaxed, approachable atmosphere that encourages social interaction. The playful aspect is embodied in the Candy Room, a personal chocolate factory that adds a fun and interactive dimension to the dining experience. Given the popularity of candy in Sweden, this is a delightful way for us to celebrate that part of our culture.
Having received three Michelin stars and consistently ranked among the world’s elite, do you feel pressure to continually innovate?
It has always been my goal to demystify fine dining by combining high-caliber culinary talent with a friendly environment. I wanted to break free from the rigid formalities often associated with fine dining, creating a venue where guests feel genuinely comfortable. Building personal connections with patrons, engaging them directly, and crafting an intimate atmosphere are all central to my vision. By adopting a flexible service style and showcasing dishes that strike a balance between uniqueness and familiarity, I’ve aimed to make fine dining accessible to everyone—transforming it into an enjoyable and memorable experience, devoid of pretension. FZN aims to evoke the feeling of being welcomed into my home. Upon entering, guests are greeted in a chic living room with canapés, followed by a guided tour of the house and a dining experience, topped off with drinks and petit fours. For those looking to enhance their experience, our 18-seat terrace provides stunning views of the Dubai skyline.
What guidance would you provide to aspiring chefs who aim to achieve Michelin Star recognition?
As with many life journeys, there are no shortcuts—only continuous progress. My advice to budding chefs is to steer clear of the easy options. Instead, stay committed, remain ambitious, and never stop working hard.
If you had to choose one dish to enjoy for the rest of your life, which would it be?
It would undoubtedly be the grilled steak frites—it not only inspired my culinary journey but also left a significant mark on my appreciation for food. I wanted to learn how to replicate it so that I could savor it every day.
What future plans do you have for yourself?
The opening of FZN and Studio Frantzén in Dubai late last year was a significant achievement, and my team and I are genuinely enthusiastic about future endeavors. We aim to explore new horizons and bring the essence of Frantzén to various locations worldwide. Next on the agenda is Brasserie Astoria, set to debut in Marbella, Spain, this coming May.