Kevin Manu

MITEN PÄÄDYIT AMMATTIIN?

From a very young age I was extremely interested in different cultures and food. My grandmother was the first really to introduce me to cooking, savouries and sweets. As soon as I qualified as a chef, I started my journey with food and traveling. URA

(TYÖPAIKAT SUOMESSA JA ULKOMAILLA)

After finishing cooking school in Ireland, I got an internship with the Ritz Carlton beach resort Naples. After the year in the USA, I worked in Spain, UK and Australia, before getting a job on a super yacht for two and a half years. There I met my now fiancée and moved to Finland. Here in Finland, I've worked with Tomi and Serko for 9 years and two years ago I got the opportunity to become a partner and open Boon Nam.

MIKÄ OLI ENSIMMÄINEN TYÖPAIKKASI JA MITÄ SIELTÄ JÄI MIELEEN TAI MITÄ OPIT?

First kitchen job was as a dish washer at 14 years of age. I did this for a few weeks before the chef gave me an opportunity to work as a kitchen hand. I learnt from this experience to really appreciate everyone in the kitchen no matter what their job description or title was, as everyone is as important as each other in this industry.

URASI KOHOKOHTA/KOHOKOHDAT TÄHÄN MENNESSÄ?

There have been many cool things during my career from meeting and cooking for celebrities, traveling around the world for a job, to being part of amazing projects. The best thing in this industry is working with so many different cultures and having ability to learn from them on daily basis.

MITÄ TEET TYÖSI VASTAPAINOKSI?

I spend time with our 5-year-old daughter, and as often as possible introduce her to the world of traveling and food.

MISSÄ HALUAT OLLA 10 VUODEN PÄÄSTÄ?

My goal is to still be in the industry in 10 years. I would like to be part of inventing something new and bringing something more to the food seen in Helsinki.

LEMPIRUOKA JA JUOMA?

Food: Ramen noodles Drink: Caipirinha

MOTTO?

If you can't stand the heat, get out of the kitchen.