Juho Ekegren
Guest Chef at Restaurant Kakolanruusu
Juho Ekegren is a prominent Helsinki-born chef and restaurateur celebrated for his dedication to sustainability and zero-waste gastronomy across Finland and Denmark. He built his culinary foundation in Helsinki’s elite kitchens, refining his craft at prestigious Michelin-starred establishments including Olo, Chez Dominique and Ask. In 2017, Ekegren co-founded Restaurant Chapter in Helsinki's historic Torikortteli neighbourhood. The establishment quickly took the Finnish food scene by storm, earning the coveted “Restaurant of the Year 2019” award for its radical eco-conscious philosophy, which seamlessly combined urban farming, house-made ceramics and innovative zero-waste tasting menus. Following Chapter's success, Ekegren moved to Denmark to become Head Chef at Popl Burger in Copenhagen, the highly acclaimed casual dining venue created by Noma alumni.
Ekegren x Kakolanruusu
Menu
The menu brings together Juho Ekegren’s memories of Finland with the knowledge and experience he has gained in Denmark, while naturally reflecting the season. At its heart is Juho’s love for Finnish autumn and its unique ingredients – that’s where the menu’s inspiration comes from.
Why do you work in the culinary industry?
I work in the culinary industry because it perfectly blends creativity with the incredible energy of a fast-paced kitchen. For me, it’s just really rewarding to take fresh, seasonal ingredients and turn them into a great experience, especially when focusing on sustainability and zero waste. I love being in a dynamic environment that requires sharp communication and serious teamwork, where you can see the immediate impact of your hard work. It’s also a place where you meet the most amazing people, many of whom end up becoming lifelong friends. Ultimately, it’s an industry where you never stop learning, and no two days are ever the same.
What sparks your passion for creating and collaborating on culinary experiences?
My passion comes from the incredible energy of collaborating with wonderful people—colleagues, suppliers and guests who often become lifelong friends. Nature is a huge spark for my creativity, and I love how seasonal ingredients inspire new ideas.
What matters most to you when it comes to dining?
For me, the best dining experiences are created when you have the right people around you—whether they are your closest friends or total strangers who are exactly the right crowd for that occasion, including the staff at the venue. It’s all about those moments when you can truly feel and sense that the food was cooked just for you, served right then and there to be the absolute best it can be.
Your food philosophy:
My food philosophy is pretty straightforward—it centres on sustainability, seasonality and zero waste. I try my best to take fresh, local ingredients and find creative, honest ways to use them fully, without overcomplicating things or leaving a big footprint. It’s about making food that is deeply delicious, mindful and served in a dynamic, welcoming space.
Your favourite drink in the evening or when going out to relax:
Oh, there are so many! Champagne, gin and tonic, Negroni and beer are all at the top of the list. (Sometimes enjoyed all in the same evening.) ;)
Your favourite pizza:
Diavola!
Restaurant
Kakolanruusu
Restaurant Kakolanruusu is situated in one of Finland’s most fascinating locations – the historic premises of the old Kakola prison. The restaurant serves high-quality, seasonal, handcrafted food cooked over an open fire. Kakola’s “Feast” and “Big Feast” have become iconic – social dining and shared dishes are what we’re all about.
