Why do you work in the culinary industry?
I enjoy being able to work in a creative, high-paced environment with driven and ambitious people, creating memories and great experiences for our guests. The hospitality and service lured me in, but the drive and attention to detail have kept me here.
What sparks your passion for creating and collaborating on culinary experiences?
Great ingredients, dedicated chefs and waiters always get me going! It’s a priviledge to learn about culture through cuisine. I love seeing how farmers and fishermen get the best out of their ingredients and how to showcase them with the respect they deserve.
What matters most to you when it comes to dining?
The atmosphere! A great experience begins before you even enter the door – the vibe, the hospitality and the service. The food and wine pairing, combined with the story told by the chef, is what makes it worthwhile.
Your food philosophy:
I have an ingredient-based philosophy. Local produce allows me to show our guests my view of the season in Turku. I start with the local farmers, choose their best seasonal produce and let it speak for itself. My cooking is honest, with a modern take on classic techniques.
Your favourite drink in the evening or when going out to relax:
I enjoy a beer when I can. I’m also curious about the wine scene in Turku.
Your favourite pizza:
Classics never go wrong. But right now I’m into spicy ‘nduja pizza.
