Head Chef

• Jan 2022 - Present

Chef

• Nov 2017 - Jan 2022

Taking care of the Embassy's events. Taking care of the Embassy's events.

Executive Chef

• Nov 2016 - Jul 2017

(Former Sinne Helsinki) In charge of operations. At SMYG we went on a journey to rediscover forgotten ingredients in our shared Finnish gastronomic heritage. Daily operations included: - à la carte lunch for the Helsinki city center business / leisure clientele. - Daily rotating "home style" lunch - à la carte dinner Tuesday - Saturday - Daily changing "best of the season" Chef's menu (Focusing on local ingredients, game, etc..) - Functions ranging from breakfast to dinner. Working with 6 in the kitchen

Food Consultant

• Oct 2013 - Jan 2017

Consulting for various Food and Beverage operations:RecipesMenu planningControllingStandardizingetc.

Splizzeria Central Kitchen Chef

• Mar 2014 - Nov 2014

Ran the central kitchen for Splizzeria OYResponsible for cooking sauces and ingredients for the restaurant in Salo. Also prepared and made tastings for the company prior to their launch in March of 2014.

Private Consultant

• Mar 2014 - Oct 2014

Helped design and managed the project of building a new cafe in the Restaurant world 'Kattila' in Linnanmäki. Resonsibilities in this project: Menu design, recipes, layout of cafe (not designer), furniture, cutlery, crockery, color scheme adjustments, produced all marketing and social media materials (eat.fi, visithelsinki, facebook, liaison to Linnanmäki on behest of the restaurateur).

Unit Manager

• Mar 2014 - Oct 2014

Responsible for opening the seasonal restaurants and new cafe concept in Kattila, Linnanmäki.Staffed both units, designed and redesigned respective menus, foodcost adjustments. Controlled the operation throughout the Summer.Key responsibilities: Controlling, staffing, social media, marketing, liaison to Linnanmäki.

Consultant chef

• Oct 2016 - Nov 2016

Implemented crucial changes to kitchen operating procedure. Menu redesign, changed the food product to better fit the location (within set style of gastronomy), without sacrificing quality or level of service. Implemented crucial changes to kitchen operating procedure. Menu redesign, changed the food product to better fit the location (within set style of gastronomy), without sacrificing quality or level of service.

Head Chef

• May 2016 - Oct 2016

I was responsible for the kitchen for the summer season from May to October. Serving Nordic inspired archipelago cuisine. Focusing on fresh local fish and seafood. Operations: - One or sometimes two large weddings per weekend - daily à la carte patronage - Events and functions throughout the week Working with 5 in the kitchen I was responsible for the kitchen for the summer season from May to October. Serving Nordic inspired archipelago cuisine. Focusing on fresh local fish and seafood. Operations: - One or sometimes two large weddings per weekend - daily à la carte patronage - Events and functions throughout the week Working with 5 in the kitchen

Head Chef

• Oct 2015 - May 2016

In charge of Theron Catering's operations at the VVO head office. - Daily lunch for ~120 employees of VVO - Daily functions; (breakfast, lunch, cocktail, dinner) for board of directors & guests Working with 2 in the kitchen. In charge of Theron Catering's operations at the VVO head office. - Daily lunch for ~120 employees of VVO - Daily functions; (breakfast, lunch, cocktail, dinner) for board of directors & guests Working with 2 in the kitchen.

Senior Sous Chef

• Jun 2014 - Oct 2015

As Sous Chef of the Kämp Brasserie I was second in command of operations of the Kämp Brasserie. My duties included inventories, recipes, menu planning, day-to-day operations. Kämp Brasserie is a restaurant located in the Kämp Hotel, one of the best hotels in Finland. We served classic French cuisine inspired by local trends and produce. Very high quality, whatever the guests' needs or expectations were, we would deliver. Working with 9 in the kitchen As Sous Chef of the Kämp Brasserie I was second in command of operations of the Kämp Brasserie. My duties included inventories, recipes, menu planning, day-to-day operations. Kämp Brasserie is a restaurant located in the Kämp Hotel, one of the best hotels in Finland. We served classic French cuisine inspired by local trends and produce. Very high quality, whatever the guests' needs or expectations were, we would deliver. Working with 9 in the kitchen

Head Chef

• Apr 2013 - Oct 2013

In charge of operating the kitchen, managing foodcost, inventory, menu design. In charge of operating the kitchen, managing foodcost, inventory, menu design.

Sous Chef

• Jun 2012 - Mar 2013

Responsible for Stock Taking, Gardemanger; mise en place and preparation. Responsible for Stock Taking, Gardemanger; mise en place and preparation.

Demi Chef de Partie

• Jan 2011 - May 2012

Responsible for Entremetier. Responsible for Entremetier.

Baarimestari

• 2005 - 2008

Inventory, service, bar stock-up, cashing up. Inventory, service, bar stock-up, cashing up.