Seining and other traditional fishing methods are a central part of our culture, and therefore, our food tradition.
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Ulla Liukkonen
The shores of Lake Saimaa are my home and my main task is to take the industry forward and ensure that knowledge is passed on to future...
MoreAnni Inkeri Korhonen
For me as a hostess, the greatest sense of accomplishment and satisfaction arises, when I see our guests relaxed next to meat pots after their...
MoreJyrki Tsutsunen
I think that eating is a multi-sensory and multi-dimensional experience where not only tasting but also listening, smelling, looking and feeling...
MoreTimo “Sir Lintsi” Linnamäki
“The essence of food is in its flavor.” Timo “Lintsi” Linnamäki is the owner and founder of the legendary Muru restaurant in Helsinki...
MoreSaimi Hoyer
The serenity in the wilderness of the Saimaa region has been hidden from visitors for too long. When I moved to Punkaharju, to my beloved...
MoreArgiro Barbarigou
Ambassador for South Aegean, European Region of Gastronomy awarded 2019, chef, TV host, restaurateur, representative of Greek cuisine in countless...
MoreAki Hiltunen
We have a wide variety of different and extremely high-quality ingredients. Kuopio is such a treasure that provides a whole spectrum of food from...
MoreAlexandre Gauthier
As an ambassador of the Hauts-de-France bid to become European Region of Gastronomy 2023, I wish to exemplify a local conscience and spread this...
MoreAna Roš
The best female chef in the world according to the World’s 50 Best Restaurants academy. Her cuisine is known for innovatively re-writing...
MoreMira Šemić
“Water is necessary for life, and wine for joie de vivre.” She is a world-class Slovenian culinary and wine expert, a sommelier with a level 4...
MoreLuka Košir
“I work in the food and hospitality industry because I do it with joy, with heart. There is no need to create fairy tales.” Luka Košir is among...
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