Only chef to hold three-Michelin stars in three countries to open two Aussie restaurants

Swedish chef Björn Frantzén, the only chef in the world to hold three Michelin stars across three different countries simultaneously, is set to open two fine-dining establishments in Australia. The first, Én by Björn Frantzén, will debut at Crown Sydney early next year, while a second venue, Brasserie Astoria, is scheduled to launch at Crown Perth in 2027. Both restaurants will showcase Frantzén's signature blend of Nordic, French, and Japanese culinary traditions through what Crown describes as a “multi-sensory dining journey.” The move marks a significant expansion for Frantzén, who previously operated three-starred restaurants in Stockholm, Singapore, and Dubai. Frantzén confirmed the decision to enter the Australian market after the closure of Oncore by Clare Smyth earlier this year. Reports indicate that discussions around his potential involvement in the former location had been ongoing since November, when Smyth announced the shutdown of her three-hatted restaurant. The timing appears strategic, positioning Frantzén to fill a void left by high-profile closures of other international chefs in Australia. His arrival follows recent announcements from other notable figures, including expatriate Australian chef Curtis Stone, who plans to open a new restaurant at Waldorf Astoria Sydney. Frantzén emphasized the appeal of Australia’s culinary landscape, stating that Sydney, in particular, represents a unique convergence of exceptional ingredients, diverse cultural influences, and a discerning dining public. He described the opportunity as one that allows him to reimagine the future of hospitality, starting with a clean slate. While specifics about the format of the menus at Én remain unclear, whether they will be exclusively tasting menus, à la carte options, or a hybrid, the pricing expectations align with his global standards. In Sweden, a meal at his flagship restaurant Frantzén costs $815 per person before beverages, compared to $395 at the now-closed Oncore and $510 at Clare Smyth’s previous London restaurant, Core. Brasserie Astoria, which will be located within the newly constructed Crown Towers in Perth, is expected to follow a similar model to its counterparts in Singapore, Stockholm, and Marbella, Spain. The restaurant will emphasize à la carte dining, cocktails, and personalized tableside service. This approach reflects Frantzén’s broader strategy of adapting his concepts to local markets while maintaining the core elements of his brand. The Perth venture is particularly noteworthy given the history of challenges faced by foreign chefs in Australia, with notable names such as Jamie Oliver, Jason Atherton, Gordon Ramsay, and Heston Blumenthal having closed operations in major cities. Frantzén’s reputation as a trailblazer in the culinary world stems from his unprecedented achievement of earning three Michelin stars across three distinct locations. His restaurants in Stockholm, Singapore, and Dubai each reflect his commitment to innovation and excellence, balancing creative experimentation with consistent quality. This track record suggests that his ventures in Australia could succeed despite past difficulties encountered by other international chefs. However, the success of these new ventures will depend on how effectively Frantzén tailors his offerings to meet the tastes and expectations of Australian diners. Local industry figures have expressed cautious optimism about Frantzén’s entry into the market. Brian Geraghty, owner-chef of Sydney’s Berowra Waters Inn, noted the excitement surrounding the project, though specific details about Frantzén’s plans for the menu or staffing were not disclosed. As preparations continue for the opening of Én by Björn Frantzén and Brasserie Astoria, attention will turn to how these new restaurants adapt to the unique demands of their respective cities, ensuring they resonate with both local and international patrons.