Jan-Erik Hauge
Guest Chef at Restaurant Aava
Jan-Erik Hauge is a Norwegian chef with extensive experience in the restaurant industry, combining strong culinary craftsmanship with leadership and a passion for high-quality Nordic ingredients. Throughout his career, he has been involved in several of Norway’s most prestigious culinary institutions and competitions, including the Norwegian National Culinary Team (Kokkelandslaget) and Årets kokk, Norway’s renowned chef competition and national selection for the Bocuse d’Or. He has also been recognised as Årets nykommer (Newcomer of the Year) with Restaurant Nemesis, highlighting his ability to combine creativity, quality and restaurant development. Today, Jan-Erik is Head Chef at Fisketorget in Stavanger, where seafood, seasonality and exceptional Norwegian produce are at the heart of his cooking. His culinary style is rooted in Nordic cuisine, while drawing inspiration from classical techniques and international flavours.
Hauge x Aava
Menu
Jan-Erik’s menu brings together the finest ingredients from the Finnish archipelago with his distinctive Norwegian culinary influence and an international twist. The flavours are clean and rooted in the techniques of classic French cuisine. The menu is available as a three- or five-course experience from Wednesday to Saturday, 30 September–3 October. On Sunday, 4 October, Restaurant Aava will serve Haugen’s Food & Fun brunch from 12:00 to 15:00. Discover the brunch menu on the Ruissalo Spa & Hotel website.
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.
