A Cook From Pori Lands In Ireland

Mickael Viljanen's story starts in two Nordic countries. He was born in Stockholm, in Sweden, but grew up across the sea in Finland, in the west-coast city of Pori^[1].

When it was time to choose a path, he did not go to university. He went to catering college instead^[1]. It was a practical choice, and it led straight into kitchens.

At Sea

One of his first jobs was on a cruise ship^[1]. Ship kitchens are tough schools. Hundreds of plates go out at every service, the space is tight and there is nowhere to go when the shift ends.

Head Chef At 23

Back on land, he moved up fast. At just 23 he became head chef of PK's in his home city of Pori^[1]. Many cooks wait a decade for that title. He had it in his early twenties.

But Pori was not big enough for his plans. He spent some time in the UK, and over the years he would cook in Asia, the United States and elsewhere in Scandinavia too^[1].

Green Fields, New Start

In 2000 he made the move that defined his life. He came to Ireland^[1]. He was in his mid-twenties, according to The Staff Canteen^[2].

His first Irish kitchen was The Tannery in Co Waterford, where he worked with Paul Flynn^[1][2]. It was a good place to land. He met Irish produce up close: the beef, the lamb, the fish and the dairy that would fill his menus for decades.

From there he went west, to Gregans Castle, in the west of Ireland. He stayed five years^[1]. In that time he won Chef of the Year and Restaurant of the Year from Food & Wine Magazine^[1].

A Style Takes Shape

These years shaped his cooking. Finnish roots, French classical training and Irish ingredients slowly came together. He later described his style as neither Finnish, French nor Irish, but a mix of all three^[1].

The young head chef from Pori had found his second home. The next step would take him to Dublin, and to the very top of Irish cooking^[1][2].