I became a private chef because I wanted to be part of life’s most meaningful moments. What I enjoy most about my work is working closely with my clients and creating dining experiences that exceed their expectations.
For me, food has always been about more than just eating. It’s a way to bring people together, create memories, and make every occasion a little more special.
My passion for cooking started at a young age. It all began with experimenting in my own kitchen, from upgrading ready-made burgers to making my very first sauces from scratch. The more I cooked, the more I loved it, and eventually that passion led me to culinary school.
Before working in professional kitchens, I worked at a service station. That’s where I learned one of the most important lessons I’ve carried with me ever since: good food doesn’t have to be complicated. It just has to be made with care.
After graduating from culinary school in 2012, I began my career with an internship at Chez Dominique, once named Finland’s best restaurant. From there, I went on to work in acclaimed restaurants such as Olo and Farang.
I later gained international experience in Edinburgh, Scotland, working at Restaurant 21212, once named Scotland’s best restaurant, and the award-winning Timberyard.
The COVID-19 pandemic became a turning point in my career. It inspired me to leave my role as a head chef and start my own business, creating a private chef service built around the quality, flexibility, and personal approach I truly believe in.
Great food starts with fresh, high-quality, seasonal ingredients. I combine classic and modern techniques to create dishes that are balanced, full of flavour, and made to be enjoyed. Above all, I believe food should simply taste great, without unnecessary fuss.
My experience ranges from Scandinavian fine dining to more relaxed, street food-inspired cuisine, including Mexican cuisine.
This allows me to create a menu that’s perfectly suited to your event, whatever the occasion.
I always prioritise fresh, seasonal ingredients.
I make thoughtful choices that respect ingredients, producers, and the environment.
I believe in being open and honest in both my cooking and the way I work with my clients.
Every menu and event is tailored to my clients’ wishes and needs.
Ota yhteyttä, niin rakennetaan tilaisuuteesi ruoka, joka yllättää, ilahduttaa ja tuo ihmiset saman pöydän ääreen.
