Björn Frantzén
Chef-owner of Frantzén in Stockholm, Sweden's only three-Michelin-star restaurant, with kitchens in London and Asia
About Björn Frantzén
Fire, fermentation and Japanese precision hold my cooking together, built on Nordic produce and a service where guests watch the kitchen work. I was a baker's son and a professional footballer before cooking took over, and that competitive streak never really left. Our kitchens now run in Stockholm and abroad, so most of my time goes into training people rather than plating. I travel for serious projects and one-off dinners.
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