Chef Daniel Lindeberg of Frantzén/Lindeberg - Biography
Daniel Lindebergbegan his kitchen career at 16, attending culinary school in his home town of Nyköping, an hour south of Stockholm. But it was while working in New York, during a stage at Charlie Palmer’s Aureole, that Lindeberg realized he was destined for pastry. After graduating from culinary school, he accepted a position under Chef Magnus Ek at Oaxen Skärgårdskrog. Then, in 1998, he started at Michelin one-starred Edsbacka Krog, where he met Björn Frantzén, the savory yin to his sweet yang.
Frantzén had just started on the vegetable station, and the pair soon realized they shared the same philosophy when it came to food. After a year, they left together to go work in England. Lindeberg eventually returned to the motherland to work in Stockholm at the NK Pastry Shop and Riddarbageriet, but his culinary destiny would soon rejoin him with Frantzén.
Three years ago Lindeberg moved into the space that would become Frantzén/Lindeberg, his joint venture with Frantzén, and a restaurant defined by the idea that cooking, raw ingredients, rhythm, space, time, speed, movement, and taste are all linked. Since opening in 2008, Frantzén/Lindeberg received its first Michelin star in 2009. A year later, the 2-year-old restaurant was awarded with a second star. And in 2011, S. Pellegrino bestowed them with its “One to Watch” award.