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Antii was 21 when he took part in the contest. At the time, he was working for chef Matti Jämsen, and it was completely natural for him to assist him at the Bocuse d’Or. What’s more, that experience strengthened what is still a very real friendship.

He has always loved competition, and doesn’t conceal his desire to be a candidate in the Bocuse d’Or one day on behalf of Finland. It’s a bit early yet, but he’s keeping the idea in mind.

For him, it was really a huge experience that taught him so much! There was the teamwork, and then all that attention paid to detail. On a personal level, it made him more “chill”, less stressed.

Since then, he as stayed right at the top in his professional journey. Today, after spending some time with Rasmus Kofoed (Geranium in Copenhagen), he is a sous-chef at Frantzén, another 3-star restaurant in Stockholm.

Of course, he would like to have his own restaurant one day, for which he will certainly need to find some financial partners… But it’s still a bit early for that.  Watch this space…

His advice for commis chefs at the Bocuse d’Or: “Be patient and shut up! Don’t complain… And you will learn a lot.”