In the beginning of September Timo Lepistö, 34, started as the new executive chef in Finlandia Restaurant. Timo has previously been working in the Finnish Embassy of Moscow, where he was the executive chef for four years. Before Moscow Timo has gathered international experience for two years in the Permanent mission of Finland in Geneva. In Finland Timo has been working e.g. as Restaurant Grotesk’s sous chef and Restaurant Safka’s head chef.

In the embassy scene Timo’s task has been promoting the Finnish gastronomy in all kinds of events from small functions of a couple guests right up to big diplomatic dinners with guests ranging from heads of states to leaders of various international organizations. In his work Timo has emphasized Finnish small producers’ produce and organically grown ingredients – just as we do at the Finlandia Restaurant.

Finlandia Restaurant’s previous executive chef Mika Heiskanen continues in the service of Kanresta, the operator of the Finlandia Restaurant as the manager of kitchen operations, and will participate in the development of the restaurant also in the future.

Executive chef Timo Lepistö´s team of top professionals creates our story of food together with the help of Finnish small producers. The Finlandia Restaurant is versatile and full of ideas as it uses domestic, clean and top-quality ingredients. The culinary story of the menu can, for example, go from the ceps of Puumala through the lamb farm of Herrakunnas in Vihti to high-quality cheeses of the Helsinki Dairy Farm and continuing all the way to the freshness of the cold pressed raspberry juice of the Jaakkola Farm. Thanks to the ingredients the Finlandia Restaurant’s food echoes the pure nature and enchantment of Finland.