Mikko Pakola embraces new challenges —in three kitchens, with many flavors, for a love of food

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Mikko Pakola, the newly appointed Head Chef at Restaurant Olo and Restaurant Särkänlinna, looks to the future with optimism. Read his thoughts on the Bocuse d'Or qualifiers, new roles, and the recipe for great food. 

Having just competed in the Bocuse d'Or qualifiers, Pakola is now embracing new challenges in new kitchens. Although he didn't advance to the finals in one of the world's most prestigious culinary competitions this time either, he is content with the result. 

"Taste is always subjective. We gave it our best effort, and the dish turned out just as we had planned. Unlike our practice kitchen, the competition kitchen wasn't by Dieta, which may have added to the challenge," Pakola says with a smile. 

Fine dining, community, and a maritime atmosphere 

Pakola is entirely focused on the present. In early May, he began his new role as Head Chef at Restaurant Olo. The Olo Collection includes Olo, as well as Brasa, Ego, Emo, Garden by Olo, Scolare, Forza, Särkänlinna, wine bar Banco Vini, cocktail bar Blanda, and Olo Creative Catering. 

Additionally, from May to September, he serves as the Head Chef at Restaurant Särkänlinna, a historic fortress restaurant located on Särkkä Island, offering panoramic views of Helsinki and the open sea. Särkänlinna is one of Helsinki's most beloved summer restaurants. Its menu is rooted in the finest ingredients, coastal traditions, and seasonal Finnish produce, offering summer classics such as new potatoes, smoked fish, and grilled meats. 

"I'm responsible for the food and kitchen operations across three restaurants, so there's no shortage of work. I also look forward to continuing our collaboration with Dieta," he adds. 

Pure, responsible, and joyful—a kitchen philosophy for every sense 

Pakola's kitchen philosophy can be summed up in three words: pure, sensory-rich, and responsible. At the core of his cooking lies a love for ingredients. 

"Simple, high-quality, and clean ingredients are the essence of Nordic cuisine. At Olo, as for me personally, it's important that as much of the food as possible comes directly from producers and ends up on the plate without unnecessary middlemen." 

For Pakola, simple doesn't mean boring. 

"I want to create food that's technical and sensory-rich, with layers of flavor, temperature, and texture. Every detail must be deliberate and a responsible choice. At both Olo and Särkänlinna, seafood is sustainably sourced, and meat is offered thoughtfully. When used, it is carefully selected and ethically produced," he emphasizes. 

Pakola works with dedication but never too seriously. For him, serving in top restaurants is, above all, a matter of passion. 

"In the end, it's not about Michelin stars, but about the spirit of the restaurant. The kitchen atmosphere is reflected in the food, which the guests can taste. That's why it's a joy to work in kitchens where everyone wants to do their best. When on top of that, the food is good, responsible, and made with heart, I believe it truly speaks for itself now and in the future," he says joyfully.