Nordic chef next at Enigma, Palazzo Versace Dubai
Michelin starred chef Bjorn Frantzen will start his tenure at Palazzo Versace's Engima on April 20
Enigma, the restaurant at Palazzo Versace Dubai which changes its chef and concept every few months, has revealed the identity of its second chef: Björn Frantzén.
The current concept, Vanguard, features botanist and chef Quique Dacosta and his team until April 12 2016.
The restaurant will reopen on April 20 with a new concept, new atmosphere and new chef.
Frantzén, who has won two Michelin stars, also ranked number 31 in the World’s 50 Best Restaurants.
Founded in 2008, Restaurant Frantzén earned its two stars after two years in operations. Frantzén’s restaurant is known for its refined, creative cooking which employs some inventive techniques while showing respect for traditional preservation methods.
The new concept will be called "The Journey of a Nordic Chef" and will be an interactive experience divided into a “Prologue” and various “Chapters”.
Enigma will introduce, for the first time in the GCC, Nordic cuisine, which became famous in 2010 when Noma by René Redzepi was recognised as the best restaurant in the world.
Frantzen said in a statement: "I am very excited and at the same time humbled to bring my cuisine to Dubai and see this as an opportunity to show and introduce the flavours of the Nordic countries to Dubai's cosmopolitan residents and travellers. I’m looking forward to the opportunity to work with the professional team at Enigma, at the magnificent, Palazzo Versace Dubai.”
Palazzo Versace Dubai hotel manager Patrick Robineau said: "After the vast success of Vanguard, we wanted to welcome a chef whose vision matches that of Enigma: innovative, dynamic and memorable – exactly what Bjorn brings to the table. Together with the team, we look forward to welcoming, to Enigma, Bjorn and his team as of the 20th April and until 30th June 2016.”
Enigma now allows guests to pre-book their seats in advance through www.enigmadxb.com, and will also offer a complimentary pick-up and drop off from April 20 for those who book the whole experience of 12 dishes, and provide 24 hours' notice.