JOUNI

BIO

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.

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

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Today

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.

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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.