Sylvia Vavik-Flåten
Guest Chef at Restaurant Kakolanruusu
Sylvia Vavik-Flåten is a Mexican-Norwegian chef, educator and the founder of Sylvia's Mexican Kitchen. With over 20 years of experience in gastronomy, Sylvia specialises in authentic Mexican cuisine as well as innovative Mexican-Nordic fusion. Her work is rooted in strong cultural heritage, creativity and sustainability – bringing together two culinary worlds through storytelling, flavour and tradition. Sylvia has taught and cooked at international festivals and educational institutions in Mexico, Finland and Norway, including the Universidad del Valle de México and Mathallen Oslo. As a former winner of TV2’s Norges Grillmester, she is a sought-after professional known for her hands-on cooking classes, food education and immersive dining experiences that celebrate heritage, community and the power of food.
Why do you work in the culinary industry?
I work in the culinary industry because food is my passion – both in eating and in creating it. I love how a meal can shift someone’s mood, bring people together and become a way to express care, joy and love. Cooking is how I nourish not just the body, but the soul. It’s my calm place – where I find peace, happiness and flow. In the kitchen, I feel fully present. My creativity comes alive, and I lose myself in flavours and textures. My cooking is deeply tied to my identity. I cook for my ancestors, honouring their stories, their labour and their traditions. I carry pride in both my cultures – Mexican and Norwegian – and the culinary world has given me a platform to express that pride while connecting with others. Food is universal. It brings us together, tells stories and allows me to reach people in the most intimate, joyful way possible.
What sparks your passion for creating and collaborating on culinary experiences?
I truly believe we never stop growing, and working with other chefs is one of the most inspiring ways to expand my perspective. When I collaborate, I don’t just learn new techniques – I get to know the person, their story, their culture. It’s a deeply personal exchange. I’m passionate about discovering new flavours, playing with textures and creating dishes that didn’t exist before. Collaborations open up space for that creativity to thrive. They spark new ideas, bring new friendships and often lead to beautiful, unexpected dishes. For me, it’s about connection – between people, cultures and ingredients. That’s where the magic happens.
What matters most to you when it comes to dining?
For me, the most important part of dining isn’t the location or the setting – it’s the food itself. A truly memorable dish is one that’s made with care, intention and love. It should be full of flavour, thoughtfully composed and show clear attention to technique. I want to see and feel the textures, taste the quality of the ingredients and sense that the products were respected and elevated. I don’t need a fancy room or perfect lighting; I can sit in the most humble of places and feel completely fulfilled if the food tells a story and speaks with honesty. That’s what makes a meal unforgettable.
Your food philosophy:
I create food that tells the story of who I am – Mexican and Norwegian – and what it means to bring two rich, complex cultures together on a plate. My cooking is rooted in tradition, nature and identity. I’m passionate about foraging and working with local Nordic ingredients, while preserving and honouring Mexican food heritage – especially the traditional techniques passed down by women, like nixtamalization, salsas and mole. Much of my inspiration comes from the women who have carried culinary traditions through generations, often without recognition. Through my work, I aim to uplift those voices and create space for women in gastronomy, both in Mexico and in the Nordics. What excites me most is creating something new – flavour combinations and textures that haven’t been done before – while staying true to the heart of both cultures. I love exploring contrast: pairing wild Nordic herbs with heirloom Mexican corn, or bringing together fermentation and spice in unexpected ways. Food, for me, is identity, memory and bridge-building. It’s about connection, creativity and honouring both the land and the people behind every dish. Whether I’m cooking for guests or leading a class, I want people to walk away not just nourished – I want them to leave with a story, a deeper appreciation of where the food comes from and maybe even a desire to learn more.
Your favourite drink in the evening or when going out to relax:
I love bubbles, especially a good Crémant! A nice cold Chelada, which is beer with fresh-squeezed lime juice and a rim of salt, also really hits the spot.
Your favourite pizza:
I love my pizza made in a wooden oven, simple but with great tomato sauce, good cheese and a salami or chorizo with chilli flakes.
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. Click to learn more!
