He once dreamed of becoming a Muay Thai boxer. Now, he’s a chef for a fine dining Nordic restaurant in Bangkok

When Nilas Corneliussen – a strapping Swedish teenager with dreams of Muay Thai glory – landed in boxing camps in Thailand, few could have predicted his next move. Fast forward a decade, and Corneliussen, now the head chef at the acclaimed Villa Frantzen in Bangkok, finds himself orchestrating a culinary symphony rather than a ringside brawl.
While growing up in Sweden, Corneliussen was captivated by the world of Muay Thai. The sport’s intensity and the discipline it required resonated deeply with him. His dedication to Muay Thai led him to Thailand. Immersed in the culture and the gruelling training sessions, Corneliussen was on the path to becoming a professional fighter. However, his dreams were cut short by a wrist injury that forced him to rethink his future.
“Before I became a chef, I had a dream and a goal of becoming a Thai boxer. That was one of the reasons why I moved to Thailand in the first place. After an injury on my wrist, I could not continue with that passion, but I still wanted to stay in Thailand,” Corneliussen shared.
During his time there, Corneliussen discovered another passion – food. “I started studying Economics at Bangkok University International College,” he explained. “A university friend of mine, who had a few small restaurants, showed me the world of hospitality and he was the one that got me interested in becoming a chef.” Halfway into his master’s programme, Corneliussen found his true calling in the kitchen. This revelation prompted him to return to Europe, where he honed his culinary skills. He worked his way up from Stockholm’s trattoria to the Michelin-starred Esperanto and Noma, and he even won silver with the Swedish team in the Bocuse d’Or finals, led by Sebastian Gibrand. Before his current role at Villa Frantzen, Corneliussen headed Stockholm Surfers, an authentic and “somewhat nerdy” Szechuan restaurant, according to him.
Corneliussen’s decision to switch from boxing to cooking was not taken lightly. He brought the same discipline and determination that had driven his boxing career into the kitchen. “The skills I developed in boxing – focus, precision, and resilience – translated well to the kitchen,” Corneliussen noted. “It has helped me with training, discipline, and patience. Other than that, the kitchen environment is very different. Thai boxing is very much yourself versus someone else; the kitchen is the opposite, it is all about the team.”
A NEW CHAPTER IN VILLA FRANTZEN
Corneliussen’s skills in the kitchen eventually led him to Villa Frantzen in Bangkok, a fine dining establishment. “There are only a few Scandinavian restaurants in Bangkok, and even fewer in the fine dining segment. Even though we use some ingredients and techniques from around Asia, we still stay true to Scandinavia’s flavours,” he said.
Villa Frantzen, nestled in the heart of Bangkok, has earned its place in the Michelin Guide Thailand 2024 and the 50 Best Discovery. The restaurant’s acclaim is a testament to the collaborative efforts of Corneliussen and the Frantzen Group’s Research & Development team in Stockholm, blending Scandinavian and Asian influences in a unique and approachable way. The restaurant is renowned for its elegant yet unpretentious dining experience, offering a menu that showcases Corneliussen’s and the team’s mastery in creating a seamless fusion of these two distinct culinary traditions.
“The menu development at Villa Frantzen is a shared process,” Corneliussen explained. “I am proud and honoured to work closely with the Group, to learn from them, and also let them try what I create.” Corneliussen contributes his own creations to the Villa Frantzen menu as well, but to maintain the Frantzen DNA, these dishes are always reviewed and approved by the research & development team in Stockholm before being included locally.
“We try to make the dish Scandinavian in profile, but we do like to incorporate local produce and flavour nuances. Thailand has many interesting herbs and other ingredients that are very interesting to pair with a Scandinavian approach.”
Case in point: The 30g Prestige Caviar selection, served with Scandinavian waffles, sour cream, and brown butter infused with jackfruit and coconut cream. “The jackfruit in Thailand is amazing, with its natural sweetness, so it balances the dish very well,” Corneliussen explained.
Another example is the handmade silken tofu used in a soup that is part of their snack selection. This tofu is paired with mushroom, miso bouillon, and pine, showcasing a blend of Asian ingredients and Scandinavian techniques. The tofu’s delicate texture contrasts beautifully with the rich, umami flavours of the miso bouillon, creating a dish that is both comforting and sophisticated.
The cauliflower chawanmushi, served with toasted hay oil, morels, and yeasted mushroom tea, further demonstrates the merging of diverse flavours. The chawanmushi, a Japanese steamed egg custard, is given a Scandinavian twist with the addition of toasted hay oil, adding a smoky, earthy depth to the dish. Similarly, the beef consomme with handmade foie gras wontons, enoki mushrooms and thyme is a sophisticated example of how Asian elements are incorporated into a classic French preparation.
Corneliussen’s approach to cooking is deeply influenced by his background in boxing. “Every dish is a new challenge,” he explained. “It requires strategy, creativity, and passion. I want my food to evoke emotions and memories.” He finds joy in the process of sourcing ingredients and working closely with local farmers to obtain high-quality produce. “Over time we have got to know many local farmers and producers who are willing to grow ingredients that we ask for or have great quality produce. So now, the amount of import has reduced significantly,” he said.
In the dynamic culinary landscape of Bangkok, staying connected to the local food scene is crucial. Corneliussen maintains this connection by dining out frequently and engaging with local chefs. “I am good friends with a lot of local chefs,” he shared. “I try to eat out as much as I can and always stay in the loop of what is happening.” However, he also emphasises the importance of staying true to one’s culinary vision. “It is dangerous for a chef and restaurant to follow trends too much and put too much focus on what others are doing.”
Food plays a significant role in cultural exchange and understanding, according to Corneliussen. “Through food, you will understand the landscape, the way people eat, and what they serve will reflect both the cultural and religious beliefs in the country,” he explained. “The best way is to sit down with the local people, and share food with them, which that will get you the most ‘insider’ experience to get to know them better.”
As Corneliussen continues to make his mark at Villa Frantzen, he remains focused on pushing the boundaries of modern cuisine. “I’m always exploring new flavours and techniques,” he said. “The goal is to keep evolving and creating dishes that surprise and delight.”
Villa Frantzen is located in 7 Soi Yen Akat 3, Chong Nonsi, Yan Nawa, Krung Thep Maha Nakhon 10120, Thailand