Opening in January 2020
'' I am innovative and ambitious chef. When I cook, tradition meets modernism. I have worked in various restaurants in Helsinki, Lapland and all the way to a Barcelona. I Respect Nature, Modern cooking techniques, Simplicity and Pureness. Surprising and Fun are key words in my cooking. ''
'' Asian and contemporary European cuisines with modern twists was the natural progression after my time spent with Jouni Toivanen at Chez Dominique nearly 12 years ago. I love the word-salad kung-fu of defending arguments of cuisine on a plate, and always look to researching the past to predict the future, instilling the same regard of food methodology and passion with my co-workers is a daily goal and remembering that the only easy day was yesterday is my personal ethic. ''
He's a restauranteur and an adventurous entrepreneur.