The steak that started it all
His passion for food began with a particularly delicious meal. To this day, Björn Frantzén remembers that one steak served with french fries and béarnaise sauce as his first culinary memory which would inspire him to a career in the restaurant industry decades later. He eventually started his journey in gastronomy as an intern with Chef Christer Lingström at Edsbacka Krog.
Before his career as an award-winning chef, Frantzén was a professional football player for five years. He later enrolled in culinary school and started cooking as a chef in the Swedish Army before moving on to work in lauded restaurants like Le Manoir aux Quat’ Saisons in Oxfordshire, UK, and Alain Passard restaurant L’Arpège in Paris, both restaurants that specialize in classic French cuisine.
The Frantzén Group
Björn describes his recipes as Nordic informed by Japanese kaiseki sensibilities with a spritz of French technique. Restaurant Frantzen is the apogee of his vision.
“My dream was to open a restaurant that felt like being invited to my own apartment. Most of all, I want the dining experience to be entertaining and playful.”Björn Frantzén
Aside from his passion for cooking, Björn has always been very engaged in charity. Every year he hosts a dinner event featuring a handful of Europe’s most renowned chefs, all to benefit the Swedish Child Diabetes Foundation.