Martin Öfner, Executive Chef at 3 Michelin starred Zén, Singapore

Zén, Björn Frantzén’s first international venture, is now led by Austrian Executive Chef Martin Öfner, who is transforming the finest seasonal produce through Frantzén’s signature innovative techniques.

Zén in Singapore is the sister restaurant of Chef Björn Frantzén’s three Michelin-starred Frantzén in Stockholm. Opened in November 2018, Zén was awarded two Michelin stars in 2019 and the ultimate third in 2021. This intimate 24-seater restaurant is spanning all three floors of a heritage shophouse (c1926, see image below) in the Tanjong Pagar District. Zén blends Nordic, French and Japanese cuisines via Chef Björn’s Scandinavian philosophy.

The tasting menu elevating the rich diversity of the produce from Japan and Scandinavia across nine meticulously crafted courses and canapés. Austrian Executive Chef Martin Öfner (above) leads the kitchen.

From scenic Alps to soaring seas

​Öfner was born in Innsbruck and raised in the village of Stans in the Karwendel Alpine Park, Austria’s largest nature park located in the stunning region of Tyrol. Immersed in year-round tourism, processions, and festivals, he was surrounded by family and a community with a strong cultural focus on seasonality. 
One of his first positions outside of Austria was in Zurich, Switzerland, at Restaurant Parkhuus, at Park Hyatt hotel. Focused on local Alpine Swiss produce and freshwater fish, the restaurant is known for their open-fire grilling and asado-style approach which has earned them one Michelin star.

Martin returned home to the Tyrol and Kirchberg, just outside Kitzbühel, and the two Michelin-starred restaurant Rosengarten under Chef Simon Taxacher. He was taken up by a residency just over the border into the Italian Tyrol, at the then two Michelin-starred St Hubertus under Chef Norbert Niederkofler in the Hotel Rosa Alpina, tucked into Italy's spectacular UNESCO-protected Dolomites. The two restaurants shared a common philosophy when it came to sourcing and preserving and one that resonated strongly with Martin. Joining as Senior Chef de Partie, by the time he left Rosengarten, he held the position of Sous Chef and then headed to Denmark, to much talked about restaurant Geranium under Chef Rasmus Kofoed that was named No1 in the World. It was 2017 and Geranium had just gained its 3rd Michelin star in 2016.
Hereafter he joins De Librije in the Netherlands under Chef Jonnie Boer (3 Michelin stars since 2004).
A chance opportunity for an internship at Frantzén under Chef Björn Frantzén took Martin to Stockholm at the end of 2018. Within two weeks, he was offered a permanent position as Chef de Partie and never looked back. 

From royal Stockholm to sizzling Singapore

By 2023, he was Senior Sous Chef at Frantzén, and Björn had set his sights on China. Martin was asked if he would like to lead the team there. He travelled from province to province, absorbing everything from banqueting and Fujian seafood to Peking duck masters in Beijing. Björn offered him the opportunity to work in Singapore, in early 2024. Now in 2025, Martin is the lead Executive Chef working closely with Björn on all things Zén.

French toast ‘Grande Tradition 2008’ (Truffle French Toast). Image |Lavender Chang.
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