The Gstaad The Gstaad Guy sits down with Björn Frantzen, the Swedish chef and restaurateur who holds nine Michelin stars across three separate restaurants, making him the only chef in the world to simultaneously manage three three-Michelin-starred establishments, to explore what it truly means to pursue excellence in the kitchen and beyond. From a football injury that rerouted his entire life to earning some of the most coveted accolades in gastronomy, Björn reflects on the discipline, creativity, and relentless hard work that transformed a passion for food into a world-class institution.

The conversation explores the complexities of life as a restaurateur, the delicate balance between being a chef and running a business, and the Swedish philosophy of “lagom” as a quiet force behind great work. Björn shares how he designs a dish, builds a team, and innovates within a tradition as exacting as French fine dining, all while maintaining the spirit of casual elegance that defines his approach. A rich and absorbing conversation about craftsmanship, culture, and what it takes to make people feel something through food.

Filmed at Hôtel de Crillon, A Rosewood Hotel in Paris.

(00:00) Intro ✨🎙️

(00:33) Inspiration ✨🌟

(03:28) Earning A Michelin Star ⭐🏆

(09:20) Consumer vs. Creator 🍽️🎨

(11:35) Creativity 🎨💡

(12:35) Discovering Cooking 👨‍🍳🔍

(14:00) Football Career ⚽🏃

15:18) Sports & The Restaurant Industry 🏅🍴

(16:55) Swedish Business Acumen 🇸🇪💼

(21:28) “Lagom” ⚖️🧘

(28:32) Chef To Entrepreneur 👨‍🍳🚀

(30:33 Being A Restauranteur 🍽️🏠

(34:37) Acquiring Experience 📚🌱

(38:27) Next Generation 👶🏻🔮

(42:54) Designing A Dish 🎨🍴

(45:16) Innovation In The Industry 💡🔧

(49:00) Wine Pairing 🍷🍾

(54:09) Kitchen Environments 🔪🍳

(59:00) Being A Good Customer 😊🤝🏻

(1:01:21) Music 🎵🎶

(1:02:01) Balance Between Personal Life & Work ⚖️❤️

(1:04:54) Specialisation 🎯🔬

(1:09:07) Food In Japan 🍣🇯🇵

(1:09:47) À La Poubelle vs. Fantastique 🗑️✨

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