Mattias Åhman from Restaurant Bhoga is the Chef of the Year 2017. He stood out with his ambitious dishes and their unique flavor profiles. Mattias prepared a beautiful vegetarian dish of celeriac, hazelnuts and cabbage as well as an innovative pork dish. He used challenging cooking techniques throughout the competition. The jury described his dishes as unforgettable.
The Chef of the Year (Vuoden Kokki) is the national Finnish championship of chefs.
The jury consists of Finnish and international members. Competitors are awarded for taste and delicacy of the food, proper use of raw materials as well as the originality of the various dishes. The contest has sparked many success stories for the winners.
2015 marks also the 20th Anniversary of the Chef of the Year competition. The Chef of the Year competion has been arranged since 1995. The first winner was Mr. Pekka Terävä.
Chef of the Year winners 1995-2014
1995 – Pekka Terävä
1996 – Aki Wahlman
1997 – Michael Björklund
1998 – Petteri Luoto
1999 – Markus Aremo
2000 – Peppi Aralehto
2001 – Henry Tikkanen
2002 – Marko Palovaara
2003 – Ari Ruoho
2004 – Juuse Mikkonen
2005 – Matti Jämsén
2010 – Mika Palonen
2011 – Henri Kotkavuori
2012 – Eero Vottonen
2013 – Erik Mansikka
2014 – Heikki Liekola
2015 – Ismo Sipeläinen
2016 – Toni Kostian
2017 – Mattias Åhman
The next Chef of the Year competition will be held on 17-18th of March in Helsinki.
The ELO Foundation for Promotion of Finnish Food Culture is responsible for arranging the Chef of the Year competition in Finland. ELO Foundation brings together food culture actors, visionaries and resources to co-operate for the good of Finnish gastronomy in Finland and internationally.
For more information
Moila Ant-Wuorinen, Project Coordinator, ELO Foundation
+358-50 3704742, firstname.lastname@example.org
Sini Garam, Project Manager, ELO Foundation
+358-50 587 0929, email@example.com
Seija Kurunmäki, Executive Director, ELO Foundation
0400 460894, firstname.lastname@example.org
Gold metalist, Mattias Åhman, Chef of the Year 2017. © Emilia Kangasluoma