About
Between two cultures, around one table.
I grew up in Heidelberg, Germany, between two cultures, with Finnish roots from Åland, a small group of islands in the Baltic Sea. From an early age, I was drawn to cooking, creating and the feeling of bringing people together around a table.
Training
I completed my culinary apprenticeship at a five-star hotel in Heidelberg and gained experience in fine-dining kitchens, where I developed a strong foundation in classical cooking, precision and craftsmanship.
Travel
Travelling has since become an important part of my culinary journey. Exploring different countries, kitchens and food cultures has continuously shaped the way I cook and the way I see food. I enjoy taking inspiration from different places and bringing those influences together, rather than defining my cooking by one particular style.
Ingredients
I love working with seasonal and local ingredients and giving them time and attention. Fermentation, preservation and other traditional techniques are a big part of my cooking, alongside the craftsmanship I learned in Germany and the techniques I continue to discover along the way.
“For me, cooking is about creativity and care. It is about understanding an ingredient, making the most out of it and creating an atmosphere that invites people to slow down and enjoy the experience around the table.”