Andernach/Frankfurt am Main, xx. June 2023. From July 26, 2023, the PURS Fine Hotels & Restaurants will be complete again: The YOSO restaurant in Andernach will open its doors – with a new restaurant concept “New Nordic-Japanese Cuisine”, a new look and the new head chef Peter Fridén.

The gourmet restaurant YOSO combines three culinary worlds in one restaurant concept: Asian-Japanese cuisine with Scandinavian cuisine and French haute cuisine. Born in South Korea, raised in a small town in Upper Sweden and with a background and culinary training in French cuisine, the new head chef Peter Fridén knows and loves the typical cuisine of the three countries. “Through cooking, I can connect with these three cultures and identify with them. My uncle taught me how to cook when I was a child – with down-to-earth, typical Swedish dishes. My travels to East Asia have given me a connection to Asian cuisine, which is also where my roots lie. At YOSO, I combine these three culinary styles and want to convey the feeling of a boundless time that is not limited by national borders,” says the 42-year-old chef at YOSO.

Asian and Nordic cuisine have very different culinary traditions and ingredients, and the cooking techniques are also different. However, there are also common elements that unite the cuisines. Many dishes, especially Japanese dishes, are based on fish and seafood, which goes well with the Nordic tradition. Both cuisines have a strong connection to nature and use fresh, seasonal ingredients. Another element linking the two cuisines is the emphasis on food presentation and aesthetics. French haute cuisine also attaches great importance to details, functional design and high-quality craftsmanship. For Peter Fridén, it’s about choosing the right products, creating symmetry and balance between strong contrasts, and making the meal memorable. Peter Fridén is lastingly impressed by the perfection and respect in Japan – not only for the food, but also for the people. “After all, food is one of the fundamental elements of life that brings people together,” says Peter Fridén.

Peter Fridén loves to combine different types of miso with butter, wine and dashi and serve them with fresh skrei from the Nordic ice seas – an example of a perfect but simple synergy of the three culinary forces. In his opinion, high-quality products are the top priority for every chef and the biggest challenge they face.

“We are delighted to welcome Peter Fridén to our team as the new head chef for YOSO. With the new restaurant concept, we want to bring exceptional cuisine to Andernach and hope to continue to inspire with the concept in the future,” says Gerhard Pohl, Managing Director of PURS Fine Hotels & Restaurants.

Prior to his position as head chef at YOSO, Peter Fridén worked at Heinz Winkler in Aschau, sous chef at Niklas Eksted in Stockholm, junior sous chef at the three-star restaurant Waterside Inn in the UK and head chef at Soho House Berlin. He earned his first star at the food temple Tawa Yama in Karlsruhe.