Juho Rajamäki
Having gone through several fields, I only found my calling as an adult. Ever since I was a child, I loved baking with my mother, and that’s probably why I still enjoy planning and making desserts even today. Jarkko Mattila, my mentor from Tiiliholti, lit my fire in French cuisine. After many restaurants and style trends, I went back to my roots when I started working with Yoni.
French gastronomy in all its beauty is simple and at the same time challenging. Techniques and tastes, classics and insights.
Amande is the embodiment of all this love.
“To me, life without a veal stock, pork fat, sausage, organ meat, Demi glace, or even Stinky cheese is a life not worth living.” Anthony Bourdain