I started off my career as a kitchen hand and as a bar back to gain knowledge on both sides of the industry. For me, it's important to understand all sides of the story. The more you learn, the more you can experiment around the unknown and then share that knowledge to the new generation of chefs and waiters.  

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I value sustainability both in cooking and in working environment. I believe that by taking good care of the surroundings, whether it is for the ingredients or for the workers, one can create a recipe for a great success. 

When the environment is propitious, the quality increases and the overall experience will be more refined. 

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I have a strong background in fine dining and especially on the cold kitchen side. I have experienced multiple different cuisines, in a variety of globally high ranked restaurants. Most recently i have designed and executed the dining experience at Restaurant SOO in Rapla, Estonia, which was awarded with a Green Michelin Star (spring of 2024). At the moment i am focusing on luxury events and private guest experiences at French Riviera.

 

My professional curiosity does not limit only to restaurants and catering events. I have performed in a Finnish national television, in the series called Snackmasters Suomi as one of the two main performers.

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