OVER DEZE AFLEVERING
In this episode of On The Pass, Gabriel Ornelas sits down with Swedish-born chef Marcus Jernmark — one of the most accomplished chefs of his generation, known for leading some of the world's most celebrated kitchens, including Restaurant Frantzén and Zén, both awarded three Michelin stars.
After a global career spanning Aquavit and Per Se, Marcus has quietly spent the last four years in Los Angeles — observing, learning, and rethinking what fine dining can be.
Now, with the opening of Lielle, Marcus is stepping into a new chapter.
This is not another fine dining restaurant. This is a redefinition...
Blending the warmth and accessibility of a bistro with the precision and intention of Michelin-level cooking, Lielle represents a shift — away from excess, away from "smoke and mirrors," and toward something more human, more grounded, and more nourishing.
In this conversation, Marcus reflects on:
- What Los Angeles has taught him about food, culture, and community
- Why he chose patience over speed in building his first independent project
- The responsibility of leading teams and building sustainable kitchens
- The realities of burnout, mentorship, and longevity in the hospitality industry
- And how becoming a father has reshaped his perspective on success and legacy
This episode is not just about food...It's about evolution.
It's about redefining excellence — without losing yourself in the process.
And it's about why Los Angeles may be one of the most important dining cities in the world right now.
If you care about restaurants, leadership, creativity, or the future of hospitality — this is a conversation worth sitting with.
An On The Pass Studios Production
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