Swedish chef Marcus Jernmark steps into the spotlight with his first own restaurant in Los Angeles this February. After shaping kitchens at “Frantzén” in Stockholm and “Aquavit” in New York, he now launches “Lielle”—a deeply personal project named after his daughter—with a sister restaurant, “Marée”, soon to follow.
Stepping into Lielle, guests are met by a warm, intimate atmosphere: soft music, darker tones, a cork-lined ceiling and a striking wine cellar showcasing more than 300 labels. The space feels both refined and relaxed—a careful balance of craftsmanship, comfort, and understated elegance. On the plate, Jernmark draws heavily on Californian produce, embracing the region’s exceptional ingredients while weaving in techniques and flavors familiar to Nordic diners. Swedish touches appear subtly yet confidently—even the occasional spoonful of prized vendace roe löjrom making its way onto the menu.
But for Jernmark, Lielle is about far more than cuisine alone. At the heart of the restaurant lies a philosophy inspired by the Nordic model of hospitality and workplace culture. He envisions a flat organizational structure, where collaboration replaces hierarchy and the team moves fluidly through smaller service stations, supporting one another throughout service. A key part of his vision is long-term investment in people. Creating a workplace where staff genuinely want to stay, grow, and develop is, according to Jernmark, essential to delivering memorable guest experiences. When the team thrives, the dining room naturally follows. “I want to create a complete dining experience where everyone feels welcome,” he says. “High-quality food without formality—a place for a relaxed dinner or a special celebration.”
While most of the team will be local, Jernmark plans to introduce them to traditional Swedish home cooking, guided by classic cookbooks such as those by Kajsa Warg. It’s both an educational initiative and a way of keeping Nordic culinary heritage alive in the everyday rhythm of the restaurant.
Design plays an equally central role. Both Lielle and the forthcoming Marée blend vintage character with Nordic craftsmanship: aged mirrors, dark wood panelling, and bespoke details developed in collaboration with Swedish and Danish artisans give the spaces a timeless yet contemporary feel.
Next door, Marée will offer a contrasting but complementary experience—capturing the lively intimacy of a Parisian bistro. With an open kitchen, a zinc bar, and a green marble table at its centre, guests will gather around classic French dishes, casual drinks and the hum of convivial energy. Jernmark also hints at future projects inspired by Swedish traditions, including special seasonal menus tied to Nordic celebrations and holidays.
Opening a restaurant in Los Angeles is no small undertaking. The city’s dining scene is both vibrant and fiercely competitive, constantly evolving with new concepts and bold openings. Yet Jernmark’s focus is not on chasing trends or headlines. Instead, it’s about creating something lasting. “I’m convinced that the real magic lies in how a restaurant makes people feel,” he says. “The warmth of the welcome, the personal connection, the memories that stay with you. That’s what brings guests back.”
With Lielle’s opening on February 12 and Marée soon to follow, Marcus Jernmark is bringing a distinctly Nordic sense of craftsmanship, care and hospitality to the West Coast—quietly confident, deeply personal, and designed to endure.
