TOP-QUALITY FOOD AND EXCELLENT SERVICE ON DEMAND
Does your event need catering? Our experienced chefs can prepare modern flavours for corporate and private events of all sizes to order. Quality is everything to us in our catering service: we cook dishes that taste good and look good, we make sure your event is a success, and we always prefer domestic, locally produced ingredients wherever possible.
Catering by HIIOHOI is run by Oskari Kopio (founder of Haikala Catering), who has decades of experience. Our kitchen team also includes multiple award-winning chef Simo Harrivaara and Samuel Cole, who is familiar with the world's best Michelin restaurants.
Our team will design tasty packages according to your wishes, from seated dinners to buffets and large client events. As well as great food, we want to provide each and every one of our customers with an excellent service experience, from the moment the offer is made to the thoughtful and smooth running of the event.
We take the carbon footprint of food seriously, and we also have delicious menus designed with eco-friendliness in mind. If required, we can also provide the tableware, wait staff and decoration.
Catering by HIIOHOI is the former Haikala Catering.
Contact us to plan the catering for your event!
OUR KITCHEN TEAM
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SIMO HARRIVAARA
HEAD CHEF
A Pori native, Simo has lived and breathed Helsinki’s restaurant scene for over 15 years. A devotee of continual improvement, his food philosophy centres on dishes that stir emotion, bring joy and are meant to be shared. With a deep understanding of—and contribution to—the industry, Simo focuses on sustainability, the quality and provenance of ingredients, and minimising waste. Along the way he has earned multiple accolades, including winning Finland’s Chef of the Year 2024 (Vuoden Kokki 2024).
“At the heart of my food philosophy is food that stirs emotions, makes people happy and is meant to be shared. I’m also interested in sustainability, the quality and origin of ingredients, and minimising waste.” -
Oskari Kopio
COO
Oskari is a partner at Hiiohoi and a third-generation restaurant entrepreneur whose passion for food sparked in childhood. Since day one at Hiiohoi, he’s aimed to serve high-quality dishes made with excellent ingredients—without losing sight of provenance, producers or carbon footprint. In his free time, this hands-on operator enjoys good home cooking and a quality red wine, and he solves clients’ problems fast with a “we’ll make it happen” attitude.
“Our team wants to deliver high-quality service and food experiences every time. That’s why it’s great to see satisfied customers return year after year.”
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SAMUEL COLE
HEAD CHEF
Australian-born and widely travelled, Samuel leads the kitchen at Hiiohoi with a passion for food and culture. His passion for cooking began grilling on surf trips and first took him to Sydney’s acclaimed Quay. He went on to cook in Michelin-starred kitchens including Dinner by Heston in London (two stars), which during his tenure ranked fifth among the world’s best restaurants. He has cooked on superyachts in the Caribbean and Mediterranean, and co-ran a Bondi Beach restaurant with Tomi Björck that made delicious. magazine’s Australia Top 100 for three consecutive years.
”My food philosophy keeps evolving. Right now I love giving guests fresh, sometimes surprising flavour experiences built on simple ingredients and classic recipes. I’m inspired by many things: exploring street-food traditions worldwide and tracking the world’s leading restaurants—especially their snacks, those small bites that hit like flavour bombs. My absolute favourites are noodle soups: Malaysian laksa with roast duck, aromatic Vietnamese phở, or velvety Japanese ramen.”
