Otto Korpinen
Guest Chef at Restaurant Roster Gallery
Originally from Riihimäki, Finland, Otto Korpinen has been fascinated by cooking and dining from an early age. A love of sport, loud music and growing up watching 2000s cooking shows featuring chefs such as Jamie Oliver and Anthony Bourdain gradually drew him towards professional kitchens and the rock and roll of a busy service. He began his career at Ravintola Teatteri in Helsinki before moving to London around 12 years ago. There, he worked for Mark Hix at the former HIX Oyster & Chop House, where the cooking was heavily influenced by wild-foraged food, traditional British dishes and a nose-to-tail approach. He then spent a year and a half at The Hand & Flowers in Marlow, the two-Michelin-starred pub run by chef Tom Kerridge. After returning to London, Otto worked a number of agency jobs before joining Darby’s in 2020.
Why do you work in the culinary industry?
I’ve had a lifelong interest in delicious treats and the joys of the dining experience. It's a good job.
What sparks your passion for creating and collaborating on culinary experiences?
Beautiful product, made with the intent of a good time and bold flavours.
What matters most to you when it comes to dining?
Having a good time and enjoying yourself.
Your food philosophy:
Keep it simple. Big flavours and beautiful product.
Your favourite drink in the evening or when going out to relax:
A cold pint, but if the occasion calls for a cocktail, a Hanky Panky is my go-to.
Your favourite pizza:
Puttanesca.
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Restaurant
Roster Gallery
For the duration of Food & Fun Festival week, Roster Gallery becomes Roster’s own stage for two unique dinners. Roster’s food is all about bold, generous flavours, created with passion from the finest responsibly sourced ingredients and finished with an international twist. This same philosophy is reflected in the Food & Fun dinners, where a six-course menu is created in collaboration with an international guest chef. Each dish brings together Roster’s recognisable signature and the guest chef’s perspective, at times distinct, at times seamlessly intertwined.
