I am a father of two sons from the Helsinki area. I am also an innovative and ambitious chef. In my cooking you can see tradition and modernism at the same time. I use cooking techniques of today, while the roots of the tastes are old and respect the ingredients. I have worked in many kinds of restaurants in Helsinki and Barcelona, with Michelin stars, Japanese kitchens, bistros, fast food, new Nordic cuisine  etc.

Respect of Nature, Modern cooking techniques, Simplicity, Pureness, Surprising and Fun are my key words in cooking.


After leaving restaurant business as a restaurateur; I have worked in many different kinds of projects as a consultant for restaurants, food stylist for advertisement, food journalism, product development in the food industry. In addition I have done cooking schools and taught wild herb (foraging) courses. You can call me also for private dinners.

I have found my work today very satisfying and fruitful. I love to have my hands in many things rather than in one kitchen, but never say never, maybe one day I will be cooking in the one kitchen only.


"Keep it Reel"

Jouni Toivanen


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