Chef, consultant, competitor and visual storyteller — originally from Turku, Finland, based in Helsinki.
I’m a freelance chef and food professional working across the restaurant, hospitality and media industries. My work ranges from private chef experiences and catering to restaurant consulting, recipe development, food styling, photography and international culinary projects.
I’ve spent around 15 years in the restaurant industry, with experience ranging from line cook and social media content creation to executive chef positions at places including Kultaranta Resort, E. Ekblom, Smör, Hotel Kakola, Cindy and Olo Collection.
Alongside my restaurant career, competition has played a major role in shaping how I work.
For nearly a decade, I represented Finland as a member of the Culinary Team of Finland, competing at the highest international level. In 2024, our team made Finnish culinary history by becoming the first Finnish team ever to win the overall gold medal at the IKA Culinary Olympics.
My competition background has also taken me from individual regional competitions and MasterChef Professionals to international culinary competitions. Today, I continue to work within the competition scene as a Worldchefs-certified Continental Judge, while also consulting on food, recipes and competition-related projects.
Today, I work wherever food, hospitality and creative ideas meet.
I’ve worked on projects ranging from private dining and events in Finland to international consulting assignments with restaurants, resorts and culinary professionals. My work has taken me from Äkäslompolo to Southern Denmark and beyond, and being mobile has become a natural part of how I work.
Food is also only one part of the story.
As a self-taught photographer and food stylist, I create visual content for restaurants and hospitality businesses, including menu photography and social media material. Working both in front of and behind the camera gives me a practical understanding of how food needs to taste, look and communicate.
I don’t see myself as someone who fits neatly into one category. I build my work around projects rather than job titles.
Whether it’s developing a new concept, creating a private dining experience, consulting a restaurant, working on an international culinary project, producing visual content or collaborating with a brand, I’m interested in projects that combine good food with strong ideas and memorable experiences.
At the moment, my ongoing projects include writing a cookbook together with a co-author, alongside consulting, private chef work, creative projects and international collaborations.
I’m always open to new ideas, collaborations and projects — especially those that take food somewhere unexpected.
Outside of work, you’ll probably find me playing golf, travelling, or collecting tiny rocks from the places I happen to visit.
Have a project in mind? Let’s talk.