Chef Björn Frantzén of Frantzén is celebrated for his innovative approach to Nordic cuisine. Now, he has expanded his culinary empire with the opening of two new restaurants in Dubai, promising a blend of his signature creativity and the dynamic flavors of the region.
The Best Chef: Why did you choose Dubai for your next destination?
Björn Frantzén: I first came to Dubai about 12 years ago, and I’ve always liked it for several reasons. It’s a direct flight from Stockholm with Emirates, which I enjoy flying with. Over the years, I’ve also had the chance to meet many people here and witness the growth of the dining scene. It feels like a lot is happening, and I wanted to be part of it. I also visit Dubai three or four times a year with my family for holidays, so it feels like the right place to be at this stage. There’s a lot going on across the whole region, making it an exciting time ahead.
The Best Chef: How would you describe Dubai’s culinary scene? What has changed since 2016?
Björn Frantzén: I think Dubai, in many ways, is similar to Nordic cuisine. A lot is happening here at a fast pace. First, there are more and more restaurants, and the level of fine dining is continually rising. Additionally, you now have a new generation of chefs, similar to the movement we saw in the Nordic region with me, René from Noma, and Rasmus from Geranium. These chefs want to cook not just international dishes, but focus more on local food. This shift is also putting pressure on suppliers to provide more locally grown ingredients. It’s a movement that mirrors what happened in the Nordic region about 20 years ago. It’s an exciting time, and it will be interesting to see where Dubai stands in 5 or 10 years, given the current pace. It’s not only international brands coming here, but also local talent making an impact.
The Best Chef: Are you leaning more into being a chef or a businessman?
Björn Frantzén: I’m still very much a chef in many ways, but as the company has grown, I’ve been able to hire a CEO and bring in people to support the business side. This allows me to focus on what I truly enjoy, working in restaurants rather than sitting in an office, as I’m definitely not an office person. These days, I see myself more as a creative leader than just a chef. Of course, the role also involves things like talking about the restaurants, giving interviews, and so on, which adds a nice variety. I’ve been cooking for 25-26 years, so I’m pretty done with it just being in the kitchen and chopping onions. I enjoy having diversity in what I do, otherwise, I get very easily bored. This balance suits me perfectly.
The Best Chef: What drives a restaurant’s exceptional performance and the outstanding collaboration of its kitchen team?
Björn Frantzén: Well, if you compare it to sports, you wouldn’t put Cristiano Ronaldo as a goalie because he’s much better up front. So, the first thing is recognizing what people are good at and helping them become even better in that area. It’s also important to make them feel comfortable in the environment. It’s crucial to come to work and actually enjoy what you’re doing. Guests can tell if someone genuinely likes what they do and is enjoying their time at work. We need to support each other. We have a saying: “One team, one dream.” It doesn’t matter if you’re a chef or work in the front of the house, everyone helps out. Our chefs, even in fine dining, pour water and do everything else. That way, we have more time to engage with guests and collaborate. For me, it’s about breaking down the barriers between the kitchen and the dining room. We do it together. That’s my philosophy.
The Best Chef: Are there any new directions or opportunities you’re looking to pursue in your journey as both a chef and an entrepreneur?
Björn Frantzén: I don’t have a specific business goal or dream in mind, but what I’m really looking forward to, especially with Dubai, is having more time to explore. The schedule here has always been quite busy, but now that we have a restaurant and I’ll be staying for a month after the opening, with no daytime service, I’m excited to explore more of old Dubai and dive deeper into the local cuisine. I’m eager to discover more local ingredients. It’s similar to when we first opened in Singapore, it started with a focus on European food, but over time, we collaborated with local suppliers. Now, the food in Singapore is much more Asian than it is in Stockholm. Similarly, over time, I look forward to blending in more Middle Eastern flavors into our menu.
Instagram: @studiofrantzendubai @frantzengroup
Restaurant website: frantzengroup.com
Restaurant address: Studio Frantzén and FZN By Björn Frantzén; Atlantis The Palm, Dubai, United Arab Emirates
