Ari-Pekka Aaltonen

I started out in the restaurant industry 25 years ago. I graduated as a restaurant cook in Pori in 1989. Since then, I’ve completed a variety of different restaurant industry training courses, such as chef training in Perho and a specialist vocational qualification in hotel and restaurant management at the Jolla Institute. I’ve also done some training abroad, for example in Bruges, Belgium. My work experience has taken me everywhere from skiing centres in Lapland to ships, and also to Germany and Lisbon. I’ve held various positions too, such as chef, kitchen manager, restaurant manager and even hotel security chief.

My current tasks are also pretty varied. I prepare top-class food and service products for our entertainment and guest services, I brainstorm new ideas in a work group, and I’ve also been involved with the launch, maintenance and training for our hotel and cashier systems. Working in the restaurant industry is extremely rewarding, as every day in the kitchen is ‘opening night’ and every dish is a unique work of art. My work also spurs personal development. In order to meet its challenges, you always have to study the industry literature, follow what’s happening on the net, and get to know a variety of companies.

I’m especially fond of preparing fish and seafood dishes – and Satakunta has marvellous fishing waters. Local food is also close to my heart, and luckily it’s easy to obtain here in Satakunta, as there are plenty of berries and mushrooms, and good game and meat producers all over the region. And there are also many cheeseries producing delicious special cheeses.