The Oscars in the restaurant industry are again distributed when the industry rewarded the best expert at the Pro Gala.
Pioneer and Michelin chef of domestic local food Markus Maulavirta is one of the most legendary tests in Finland. He received a life-long life work award for his life-long work at the Pro Gala.
– It is positive that not everything comes posthumously, Maulavirta comments humorously.
In the most significant times of his career, Maulavirta will hold her years at George, a restaurant, which in 1991 received one of Finland’s first Michelin stars.
Known as a local food messenger, Maulavirta raised domestic producers while working at Restaurant Nokia. Similarly, he wanted to thank many small producers in his speech at the award ceremony.
Markus Maulavirta wants to thank the small producers. Laura Hujanen
In his speech, Maulavirta remembered, among other things, the emergence of Aura Gold cheese.
– I called Valio’s headquarters and suggested that the plow would be matured for a couple of months.
According to Maulavirta, a longer maturation would make the cheese more fruity, creamier and full -bodied. It would compete well alongside European partners. But he got the answer that it sounds difficult, he wouldn’t succeed.
However, Maulavirta had already been to the dairy in advance to talk about this same idea to the cheese master. The cheese master had replied that only left on the shelf to cook. So Aura Gold was born, which would be called Aura Maulavirta as well.
The press prize was awarded to the Backas Restaurant in Vantaa To Lauri Kaivoluoto.
In his speech, Kaivoluoto highlighted two words that, according to him, tell more about the restaurant industry than anything else. It shows how committed workers are into their work and each other.
– Those words are not said anywhere other than in this area, even if it would have been a bad service or otherwise a bad day. Each working day will end with these two words.
Kaivoluoto asked for the entire Finlandia House’s hall, “Thanks for the day!”
Pro awards are still waiting to be awarded. Aki Rask
The Pro gala was held at Finlandia Hall. During the evening, the top three in the 16 series took the stage, and the winner of each series was rewarded. The winners were selected by a jury of professionals.
Pro recognition awards are awarded by Horeca professional media aroma. The annual pro gala was held for 23 times.
Pro recognition awards 2025:
Professional Kitchen Employee:
Marjo Sundströmservice manager, Maining School, Espoo Catering, Espoo
Professional Kitchen Chief:
Paula Kolppanen-ValliProduction Manager, Kilon Kitchen, Espoo Catering, Espoo
Professional kitchen chef:
Kimmo Jusleniuschef, antell color room, Vantaa
Professional Product Development of Professional Kitchen:
Ville Pyykönenchef, product development, Compass Group, Helsinki
Restaurant Manager:
Himal kcRestaurant Manager, Taco Bell Big Apple, Espoo
Restaurant Customer Service:
Abdallah Medarhrishift manager, Strawberry, Hotel Lilla Roberts, Helsinki
Restaurant Chef:
Mia-Maria TschernijMain Cold, Bistro Bardot, Helsinki
Restaurant Kitchen Manager/Master:
Veera Valtonenkitchen manager, Basbas corner, Helsinki
Butler/sommelier:
Cloud Auvinensommelier and restaurateur, Grape Wine Bar & Tasting room, Helsinki
Barter:
Matias PietarinenBarter, Hotel Maria, Helsinki
Café employee:
Jenna Sällinen
Shift manager, Fazer Cafe Töölö, Helsinki
Teacher:
Paragochos “Akis” Staboulis, Lecturer, Perho, Helsinki
Entrepreneur:
Ilkka Länskinen & Katja Ikäheimo-LänkinenSantapark, Rovaniemi
Newcomer:
Siiri KallioRankoi, Restaurant Töölö, Helsinki
Innovation:
Soupster Green Advisory Board, Soupster Family
Responsibility:
Resq Club, Resq
Life Work Award:
Markus Maulavirta
Press Award:
Lauri Kaivoluotoentrepreneur, restaurant Backas, Vantaa