Peter Fridén, born in South Korea, grew up in a small town in
small town in Sweden and trained in French cuisine
cuisine, knows and loves the typical cuisine of the three countries.
The Nordic-Japanese style of cuisine is a relatively new
combination of Scandinavian and Japanese cuisine.
Both cuisines have a strong connection to nature and
and use fresh, seasonal ingredients. Another common
element of the two cuisines is the emphasis on the presentation
and the aesthetics of food. This innovative style of cuisine
combines the best elements from both cultures and reinterprets them in a creative way.

Prior to his position as head chef at PURS and 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. In the current Michelin
restaurant guide, Peter Fridén was awarded one Michelin star.
in the current Michelin Guide.