In the fiercely competitive world of fine dining, where Michelin stars serve as the ultimate benchmark of excellence, only a handful of chefs manage to rise to global prominence. Among them, Björn Frantzén, the Swedish culinary genius, has carved out a distinct place. His restaurants in Stockholm, Dubai and Singapore have not only earned international praise but have also rewritten Michelin history. The question almost everyone asks is simple: How does he do it?
Frantzén’s journey began in his home country, where he launched Restaurant Frantzén, the first Swedish restaurant to be awarded three Michelin stars. The recognition didn’t come easily. When the restaurant first opened, Michelin initially overlooked it, as its inspectors had not yet set up a structured presence in Sweden. But once they did, the accolades followed quickly. A few years later, Restaurant Frantzén became one of the country’s most celebrated culinary destinations.
His expansion began when he moved beyond Scandinavia to Asia and the Middle East. The chef opened Zen in Singapore and later FZN Dubai, both of which quickly drew attention from the global food community.
What sets Frantzén apart is not just his technical mastery but a mindset rooted in high discipline, meticulousness and an almost scientific commitment to consistency. According to food critics, Michelin stars are generally awarded after inspectors have visited a restaurant multiple times over several years. Receiving three stars too quickly is almost unheard of and yet Frantzén’s restaurants consistently challenge that norm.
A particularly remarkable moment came when FZN Dubai was launched. Before the restaurant even turned six months old, Michelin awarded it three stars, shocking even the culinary world. The achievement is unprecedented: no other chef has managed to earn three stars for three different restaurants in such a short span.
According to accounts, the Michelin team typically has a clear idea of which restaurants will rise during an upcoming awards season. Inspections are done months in advance. Yet in Dubai, the decision was so unexpected that even those presenting the award ceremony assumed FZN would get only one or two stars. Björn himself was convinced the restaurant was not even eligible, assuming Michelin inspectors had not visited enough times. But at the event, Michelin’s Gwendal Poullennec stunned the entire room by announcing that FZN had earned the full three stars on its first try.
This rapid success raises an important question: What makes Frantzén’s cuisine so extraordinary that Michelin inspectors consistently rate it among the best in the world?
Part of the answer lies in his extremely precise culinary philosophy. Frantzén is known for adjusting every detail — down to the specific brand of vinegar or the exact breed of cow used for butter. His dishes combine Scandinavian roots with Asian influences, creating a style described as rigidly structured yet surprisingly adaptable. His teams include experts like Torsten Viigard and Scott Christ, who have been instrumental in maintaining standards across multiple countries.
Frantzén’s restaurants are also renowned for their theatrical yet soulful dining experience. Guests often describe the meals as a journey—carefully choreographed, yet warm and deeply personal. Even though the same base philosophy guides all his kitchens, each restaurant retains a distinct interpretation, giving diners something new every time.
As for the future, Frantzén shows no sign of slowing down. There are hints that he may soon establish a presence in London, possibly at the historic Astoria premises. With each new venture, he seems determined not just to replicate his success, but to elevate it further.
In an industry where it can take a decade to earn a single Michelin star, Björn Frantzén has achieved what many chefs can only dream of—global recognition across continents, three stars at three restaurants, and a brand synonymous with culinary perfection. His rise is not just a story of talent, but of relentless pursuit, discipline and a vision that keeps pushing the boundaries of fine dining.
