Studio Frantzen

Life

by Joelle Albeaino
25 mins ago

Chef Björn Frantzén brings a new era of fine-dining to life through bold flavours, global inspiration, and culinary mastery.
What inspired you to become a chef, and how did your journey lead you to where you are today?
After playing football professionally in my early adult years, I was forced to pivot my career following an injury at 19. As a child, I was a fussy eater – but one perfectly grilled steak frites sparked a lightbulb moment. Determined to learn how to cook it myself, that became my introduction to the kitchen.
From professional football to Michelin-starred kitchens – how did your background in sports influence your work ethic in the culinary world?
There are many parallels between playing football and cooking with a team. It’s all about group dynamics, teamwork, and performing together under high expectations. Just like in a sports team, it’s essential to find the right balance to get the best out of everyone. With so many moving parts, teamwork in the kitchen is crucial- particularly when opening a restaurant in a new location, such as FZN and Studio Frantzén, my latest ventures at Atlantis, The Palm, Dubai
Your dishes often combine Nordic precision with Asian influences. What draws you to this fusion of flavours?
While the foundation of my cuisine is rooted in modern European cooking, I am always deeply inspired by the unique flavours of the destinations where my restaurants are located. For example, at Zén in Singapore, the menu reflects vibrant local flavours and ingredients, blending them seamlessly with my signature dishes. These adaptations not only honour the location’s culinary heritage but also allow guests to experience a fusion of tradition and innovation. Similarly, at FZN in Dubai at Atlantis, The Palm – a 27-seater fine dining experience – the menu features dishes thoughtfully crafted to highlight the region’s distinctive tastes, while maintaining my signature offerings that remain consistent across all of my global locations.

You’ve successfully expanded your brand from Stockholm to Singapore, Dubai, and beyond. What’s the biggest challenge in maintaining consistency across locations?
When you expand a concept globally, you inevitably face many challenges. To ensure consistency across our concepts, we bring in team members – many of whom have been with us for over eight years – to carry our ethos and legacy forward. What’s incredibly important, and something we pay close attention to, is maintaining the right balance between brand identity and local adaptation.
Why did you choose Dubai for one of your restaurant openings?
As one of the world’s most popular international destinations and multicultural cities, Dubai has become a thriving culinary hub unlike any other. Home to over 200 nationalities, the city brings together both renowned and up-and-coming talent, creating one of the most diverse gastronomic scenes in the world. Luxury dining in Dubai goes far beyond the food on your plate – it’s about the spectacle and the unique experiences that accompany it. Globally, Dubai has become synonymous with luxury, and its dining scene is no exception. Especially following the city’s reopening after the pandemic, the F&B industry has witnessed a remarkable boom, with a surge of new players entering the market. Visitors come to Dubai to discover everything from innovative home-grown concepts to world-renowned celebrity chef restaurants – experiences that Atlantis Dubai has mastered.
What is the hero dish on the menu, and what makes it special?
It’s hard to choose just one hero dish, as our menu features French-inspired cuisine infused with Asian flavours. Some hero dishes include Côte de Boeuf with smoked bone marrow and pine, rock lobster with coriander, curry, and brown-butter hollandaise, as well as the chef’s signature turbot with butter sauce, anchovy, caviar, and dill. A true hero moment at Studio Frantzén is the visit to the candy room.

The sweet room has become an iconic post-dinner moment for guests. What inspired you to create it?
Our dining ethos at Studio Frantzén is relaxed, unpretentious, and encourages a social dining environment. With that comes a playful element, which is why we created the Candy Room – our own little chocolate factory and a fun, interactive part of the Studio Frantzén experience. Candy is also incredibly popular in Sweden, and this is a light-hearted way for us to showcase that part of our culture.
You’ve been awarded three Michelin stars and are consistently ranked among the world’s best. Do you feel pressure to keep innovating?
I’ve always believed in making fine dining more approachable by blending sophisticated culinary artistry with a relaxed, welcoming atmosphere. I wanted to break away from the traditional formality that often makes fine dining feel intimidating, creating a space where guests can truly feel at ease. For me, it’s about fostering a personal connection with my guests, engaging with them directly, and ensuring the experience feels intimate and warm. By embracing a more flexible approach to service and offering dishes that balance uniqueness with familiarity, I’ve aimed to open the door to fine dining for everyone – making it something not just enjoyable and memorable, but also free of pretension. FZN is the sibling to my three-Michelin-star restaurants, Frantzén in Stockholm and Zén in Singapore. The idea behind FZN is to create the feeling of stepping into my home. Upon arrival, guests enter a stylish living room for a selection of canapés, followed by a guided house tour and dinner in the dining room, concluding with drinks and petit fours. For those looking to extend the experience, the 18-seat terrace offers views of the Dubai skyline.

What advice would you give to aspiring chefs who dream of earning Michelin Stars?
Like most journeys in life, there are no shortcuts – only one way forward. My advice to aspiring chefs is to avoid looking for the easy route. Instead, keep your head down, stay ambitious, and always work hard.
If you had to eat one dish for the rest of your life, what would it be?
It has to be the perfectly grilled steak frites – not only was it the spark that inspired me to become a chef, but it also left a lasting impression. I wanted to learn how to make it myself, just so I could enjoy it every single day.
What’s next for Björn Frantzén?
Opening FZN and Studio Frantzén in Dubai late last year was a remarkable milestone, and my team and I are truly excited for what’s yet to come. We’re looking forward to exploring new locations around the world and bringing a taste of Frantzén to each one. Next up is Brasserie Astoria, opening in Marbella, Spain, this May.
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