02
About
From history books to the pass — a cook who chose this craft on purpose, in his thirties, and brings the focus to prove it.
Antti came to cooking as a second career, trading a degree in political history for the discipline of a fine-dining kitchen. In a short time he has worked two Michelin brigades in two countries — the pastry pass at Olo in Helsinki, and the à la carte kitchen of Materia on Lake Como.
He is calm and exact on the line, thrives on repetition and standards, and is looking to keep building in a serious kitchen — a resort, a hotel brigade or a starred restaurant — from September 2026.
Commis · Chef de Partie
New Nordic × Italian
Finnish / EU — no permit needed
Works in English
Relocates immediately
