He booked a one-way flight to Thailand right after high school graduation. Today, he's a renowned chef in Bangkok.

Nilas Corneliussen thrives on minimal sleep. In fact, the 32-year-old feels uneasy when a city falls silent at night.

“I’m equally a night owl and an early riser,” says the Swedish-born executive chef of Villa Frantzen, a Nordic-Asian fusion restaurant and one of only two Nordic establishments in Thailand’s bustling capital.

“I crave the energy of a vibrant city that never sleeps, and Bangkok delivers just that.”

Despite Thailand always having intrigued him, Corneliussen never foresaw a future in the kitchen, even in his younger years.

Instead, he found himself captivated by Muay Thai, the striking martial art famed for its graceful yet forceful punches, axe-like knees and elbows, and swift, powerful kicks.

What drew him in was the immediate feedback of being superior to his opponent—an instant result driven purely by skill and technique. During school breaks, he even ventured alone to Thailand to train in Muay Thai camps.

“During those trips, I developed a deep affection for the country,” Corneliussen shares with Dinogo Travel.

But that thrill wasn’t meant to last. After injuring his hand in the ring, he was forced to leave Muay Thai behind. Yet, his thoughts of Thailand remained constant.

From the ring to the classroom

The day after graduating high school in Sweden, Corneliussen booked a one-way flight to Bangkok and applied for a study visa.

“That’s how I ended up studying economics – I needed a way to get a visa to stay,” he says with a mischievous grin.

It wasn’t until halfway through his studies, between 2010 and 2014, that he found inspiration from a friend and fellow student who ran local Thai restaurants—nothing extravagant.

Still, something inside him was pulled towards the experience.

“The energy in the kitchen fascinated me – everyone working together to make it all come together,” Corneliussen recalls.

Back then, the chef didn’t think he could follow his newfound passion for cooking in Thailand. He believed it would be better to reconnect with his roots and rediscover the flavors of his upbringing before diving into the culinary world, so he completed his studies and returned to Europe.

Today, he no longer shares that perspective.

“No cooking style holds more value than another,” Corneliussen states.

“The diverse knowledge you gain from exploring cuisines worldwide is what equips every chef with a unique skill set and a stronger foundation for creativity. That’s why, after working in various kitchens, I became fascinated by Asian cuisines,”

Starting his career in a Stockholm trattoria, he sharpened his skills and earned a spot at Noma in Copenhagen – voted the world’s best restaurant for several years. In 2019, he secured a silver medal at the Bocuse d'Or, the most prestigious international cooking competition, as part of the Swedish team.

Despite these achievements, he always knew he wanted to return to Asia to pursue his culinary passions.

In 2022, Corneliussen moved to Villa Frantzen, which opened that year, where he offers a laid-back take on Nordic cuisine with Asian influences through a series of set menus.

“In Thailand, I feel a deep sense of connection to the people, food, and culture,” he says, reminiscing about his early days as an expat in the Thai Kingdom.

“It was incredible. It felt like living in paradise every day. I can’t stand cold weather!”

Villa Frantzen: Nordic cuisine with an Asian twist

Part of the Frantzen Group, the restaurant empire led by renowned chef and former footballer Björn Frantzen, Villa Frantzen is located in Bangkok’s bustling Sathorn Road area.

The oak-scented Nordic-style villa, with its open kitchen, sits amid the garden’s soothing mini-waterfalls and is nestled beside a giant Jamjuree tree, creating a warm, nostalgic atmosphere that sparks Corneliussen’s creativity.

Pouring his heart into his craft, the former Thai boxer prepares hearty, flavorful dishes like the amber-hued, deeply savory beef consommé and rich foie gras wontons, which carry the taste of venison-flavored butter with subtle hints of liver.

While oysters have been enjoyed straight from the shell for centuries, the Nordic-Asian twist, enhanced with a pumpkin condiment, might surprise the palate. What makes this oyster with smoked cream and nutty sea buckthorn oil unique is that it’s slow-cooked at precisely 63.4 degrees Celsius for an hour.

“When I discover something I enjoy, I can spend days perfecting it,” Corneliussen says, reflecting on his creative process.

“I can go for days with only a few hours of sleep each night. I don’t know how it works. I go to bed late, wake up, and feel completely refreshed.”

Even when he’s off the clock, he doesn’t relax in bed; he prefers to explore the streets of Bangkok.

“I’m an introverted extrovert; outgoing and sociable with people I like and know well,” the chef explains.

“In larger groups, I tend to stay in the background. But in the kitchen, I need to be more assertive.”

What does the future hold for Bangkok’s restaurant scene?

“It’s going to grow even more,” Corneliussen predicts when asked about the next five years in the industry.

“There are some major names coming in, and young chefs are opening their own places… To stay relevant, you need to be sharp, and that drives the evolution of restaurants.”

More than a decade has passed since Corneliussen first set his eyes on Bangkok, and he recognizes that his career journey has been unconventional – and far from easy.

“Making the shift from studying economics to entering the culinary world was a bold and demanding choice,” he admits.

“Rather than a carefree youth, the past decade has been all about hard work and relentless dedication to perfecting my culinary craft.”

But the effort paid off – especially considering his disdain for cold weather.

“Having summer every day feels like a blessing,” he chuckles.

Villa Frantzén – Restaurant & Bar, 7 Soi Yen Akat 3, Chong Nonsi, Bangkok; +66 (0)87 344 8222.