HEAD CHEF

Simo, who comes from Pori, has lived and breathed the Helsinki restaurant scene for over 15 years. At the heart of this man's food philosophy, who loves continuous development, is food that evokes emotions, makes you happy and is happily shared with others. Simo, who has a deep understanding and development of the restaurant industry, is interested in responsibility, the quality and origin of raw materials and minimising waste in his work. Simo has also accumulated several merits along the way, such as winning the Chef of the Year 2024 competition.

“At the heart of my food philosophy is food that evokes emotions, makes you happy and is happily shared with others. I am also interested in responsibility, the quality and origin of raw materials and minimising waste.”

SHIFT MANAGER

Miiro's passion for food, who is from Kuopio, ignited at a young age. Before Hiiohoi, Miiro has cooked in numerous top Finnish restaurants from Olo to Salutorget and catering legend Food Camp. Baking and desserts are Miiro's absolute specialities – number one being home-baked sourdough bread served with butter or scrambled eggs. Miiro, who works as a shift manager at Hiiohoi, advocates for strong taste memories. His own favourite food is Carbonara pasta made by his best friend's mother, with Coca-Cola enjoyed from a long-necked glass bottle.  

“At Hiiohoi, in addition to excellent food, I want to offer our customers exceptionally delicious desserts and excellent bread. As for catering, my passion is to take the dessert side of the whole industry forward – my favourite raw materials are sour and strong-tasting rhubarb and sea buckthorn, often combined with white chocolate. The seaside locations bring experience and a certain relaxation to the work – it is wonderful to be involved in providing our customers with high-quality breaks from everyday life.”

COO

Oskari is a partner at Hiiohoi and a third-generation restaurant entrepreneur whose enthusiasm for food ignited as a child. From the beginning, Oskari at Hiiohoi has wanted to offer high-quality food made with skill from good ingredients, without forgetting the origin of the products, producers and carbon footprint. In his spare time, this man of action, who enjoys good home cooking and quality red wine, solves customers' problems quickly with his "everything is taken care of" attitude.

”Our team wants to produce high-quality service and food experiences every time. That's why it's so great to see how our satisfied customers return to us year after year.”

HEAD CHEF

Samuel, who works as a head chef at Hiiohoi, is a chef from Australia who loves food, culture and travelling. Samuel's cooking enthusiasm, which started with grilling on surf trips, initially led him to work at the famous Quay restaurant in Sydney. His career continued in numerous Michelin-starred restaurants, including London's two-starred Dinner by Heston – which, during Samuel's time, was wonderfully ranked fifth among the world's best restaurants. The head chef, who has also worked on super yachts in the Caribbean and the Mediterranean, has also run his own restaurant in Sydney's Bondi Beach together with Tomi Björck – climbing onto the Australian Delicious Magazine's Top 100 list for three consecutive years.

”My food philosophy is constantly changing! Right now, I love offering my customers completely new and even surprising taste experiences based on simple ingredients and classic recipes. I am inspired by many things; it's great to explore street food traditions from all over the world and follow the world's best restaurants – especially their snacks, small portions that are like tiny flavour bombs in the mouth. My own absolute favourite foods are noodle soups; for example, Malaysian laksa made from roasted duck, aromatic Vietnamese pho or velvety Japanese ramen.”