With over 35 years of experience in the industry, Jonas Franzén steps into the role of Operations Manager at Spesso. With a passion for leadership, structure, and hospitality, his focus is on strengthening Spesso both behind the scenes and on the dining floor.

Who is Jonas Franzén?
Easygoing, big-hearted leader and Operations Manager at Spesso. I’m responsible for the entire operation and passionate about creating structure, positive energy, and growth. I’m also a certified NLP coach, with a strong drive to help others grow both in their professional roles and as individuals.

What do you feel when you walk into Spesso?
There’s a sense of infinity here. The space, the rooftop, the view, no matter where you look, it never really ends. There’s an incredible energy among the team, a drive that’s truly inspiring. Even though change can be unfamiliar at first, there’s a strong willingness and curiosity that makes it exciting to work here.

How did you end up at Spesso?
It’s almost funny, I’ve been in the business for over three decades, yet I had never worked within the Stureplansgruppen family. When I started thinking about the future, I had conversations with colleagues about finding a stable employer. That led me to a lunch with Karl Ljung, where I shared my passion and ideas and shortly after, the opportunity at Spesso appeared.

How would you describe Spesso’s food philosophy?
Spesso is a modern, urban Italian restaurant with both soul and elegance. We’re rooted in northern Italy, but we’re not afraid to play with subtle influences from elsewhere. It’s not just about ingredients, it’s about crafting an experience that’s accessible, thoughtful, and solid from a business perspective as well.

What inspires you?
I’m inspired by people who deliver excellence and remain humble while doing it. There’s something powerful about that combination. You don’t need to say you’re the best you show it, through your actions.

What’s next for Spesso?
Strengthening the structure behind the scenes. Building long-term sustainability, both financially and organizationally. Spesso already has a fantastic foundation. Now it’s about optimizing the whole, developing the team, and ensuring we deliver quality night after night.
Do you have any hidden talents?
I’m actually in the top 1% of Mensa.

What’s your guilty pleasure?
Salty liquorice.

What food trends do you see right now?
We’re in a moment where people are seeking comfort. In uncertain times, guests tend to return to what they know classic Swedish dishes, Mediterranean flavors, familiar tastes. It doesn’t have to be innovative, it just has to feel right.

Favorite restaurant in Stockholm?
L’Avventura. The atmosphere and setting there’s just something special about it.

If you weren’t in the restaurant industry – what would you be doing?
Probably something related to logistics, analysis, or finance. I’ve always enjoyed figuring out how things connect.

Do you have any role models in the industry?
I really admire people like Malin Söderström and Stefan Ekengren, big personalities with strong results, but humble and human at the same time. I’m also very impressed by the new generation of chefs there’s a powerful energy coming in right now.

Travel plans this year?
My family loves France, so we’re heading to Provence for two weeks this summer.

5 Quick Questions with Jonas

Espresso or cappuccino?
Espresso. Or actually – four double shots. Always black.

Pizza or pasta?
Pasta, every day of the week. So versatile.

What do you cook at home?
Whatever my wife and son feel like. I combine their cravings with the best ingredients I can find that day and I won’t know what the dish will be until halfway through cooking.

Do you have a microwave at home?
Never had one. Popcorn is made in a pot, the proper way.

Favorite food culture?
I’m drawn to cuisines with a sense of history, Vietnamese, Korean, Italian. But what I truly love is when food tells a story beyond just flavor. Traditional dishes, made with a few fresh ingredients and often rooted in a specific place. That kind of food carries heritage, purpose, and meaning and you can feel it in every bite. Honestly, I love all food cultures. There’s something unique to appreciate in each one.