#VOTEDBYCHEFS21: Björn Frantzen

Chef Björn Frantzén has transitioned Frantzén Group from the drawing table to Guide Michelin in just a few years time.

How was it beginning?

He was born in 1977, his passion for food began with a particularly delicious steak. To this day, Bjorn 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.

First Gastronomy experiences

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 two-Michelin-starred Le Manoir aux Quat’ Saisons in Oxfordshire, UK, and Alain Passard’s three-Michelin-starred L’Arpège in Paris, both restaurants that specialize in classic French cuisine.

Frantzén – first restaurant

In 2008, he co-founded Frantzén/Lindeberg restaurant in Stockholm. The restaurant soon received critical acclaim by earning its first Michelin star in 2009, and a second one the next year. In 2013 the restaurant was renamed to Frantzén, as his business partner, Daniel Lindeberg, left.

Passion of culinary

Bjorn is passionate about constantly developing his skills and to become one of the very best. This passion would take him to other top restaurants, such as Chez Nico’s at 90 Park Lane (Nico Ladenis, UK, three Michelin stars) and Restaurant L’Arpege (Alain Passard, Paris, three Michelin stars).