studiøst
Studiøst is a creative culinary studio by Chef Tony Allene. Born from Nordic heritage and shaped by a world wide cultural scene. Our philosophy is to bring people together through food, design, and experience—where every detail matters and every gathering tells a story. From private dinners and tailored event catering to immersive cooking classes, restaurant consulting, menu development, and dedicated research & development, Studiøst is both a kitchen and a creative laboratory.
Here, technique meets intuition: ingredients are explored and transformed, flavors are tested and refined, and aesthetics are designed to the smallest touch.
Studiøst is a space for collaboration and innovation. Whether shaping a new restaurant concept, curating an intimate celebration, hosting an interactive class, or pioneering fresh culinary ideas through R&D, we create experiences that linger long after the last bite—rooted in craft, guided by design, and alive with genuine connection.
THE FACE BEHIND STUDIØST
Tony Allene is a Norwegian chef with over 12 years of experience at the forefront of modern gastronomy. He has been a creative force within the acclaimed Frantzén Group, contributing to the conception and success of all three of its 3-Michelin-starred restaurants worldwide—including Frantzén in Stockholm and Zén in Singapore.
In Dubai, Tony was part of the pre-opening team for FZN by Björn Frantzén, where he helped shape the kitchen and restaurant. Bringing the DNA, philosophy, culture and guest experience of the other two restaurants, to shape something of its own kind.
Within just five months of opening, the restaurant earned three Michelin stars, setting a world record for the fastest Michelin achievement.
Tony has also served as a chef for multiple restaurants in Norway, blending Nordic heritage with global influences to create distinctive culinary concepts. His competitive credentials are equally strong: he has been a part of Bocuse d’Or Norway 3 occasions—starting from commis and later as coach—earning bronze medals on two occasions, and he has competed in the Norwegian Championship for young chefs, underscoring his dedication to excellence.
