Lapland Hotels' Chef Academy is our unique concept, designed to train our chefs to the top of the industry. This unique training program in Finland enhances our chefs’ professional skills and prepares them for success in industry competitions.
The Chef Academy is a one-year training program that was launched for the first time at the beginning of 2025. Each year, around ten chefs from our hotel chain’s restaurants across the country are selected to participate. The program’s trainers include our own award-winning chefs as well as visiting top professionals.
"We have a tremendous amount of professional competence and a strong competitive background, and now this expertise can be utilised more extensively at the entire chain level” – Tero Mäntykangas, Head Chef at Lapland Hotels & creator of the Chef Academy concept.
Chef Academy 2026
Coaches
Tero Mäntykangas
Who are you?
I am Tero Mäntykangas, the Head Chef at Lapland Hotels. I am responsible for the food products, their development, and new projects.
How did the idea for Chef Academy come about?
The desire to coach young talents, make them stronger, and give them the opportunity and tools to reach the peaks of the fells.
What do you want to teach the trainees through the Chef Academy?
Passion for the craft, ambition, and professionalism in the kitchen.
What is the most important lesson from your own career?
To be humble but not to humble oneself.
Your favorite ingredient?
My stomach can’t handle anything but reindeer – everything from snout to tail works for me.
Your motto?
If it comes easy, it only makes you soft.
Kim Slotte
Who are you?
I am Kim Slotte, Head Chef at Lapland Hotels Arena and the Head Coach of the Chef Academy.
What do you want to teach the trainees through the Chef Academy?
I want to share my passion for the restaurant industry and help participants push their limits in competition settings. Everyday work and competition strongly support each other, and all the effort put into competing can be fully transferred to daily tasks in terms of organization, efficiency, and cleanliness.
What is the most important lesson from your career as a chef?
Failure is allowed - what you do afterward defines you as a professional.
Your favorite ingredient?
Right now, I’m really into celeriac, and I would prepare a deep, umami-rich celeriac broth.
Your motto?
Nothing comes for free.
Reino Sarka
Who are you?
Reino Sarka, the group’s Executive Chef.
What do you want to teach the trainees through the Chef Academy?
How to run a profitable restaurant, a desire to grow, and a passion for the industry.
What is the most important lesson from your career as a chef?
There’s always room for improvement.
Your favorite ingredient?
Artichokes and mushrooms.
Your motto?
Aim for the stars, but first wash the floors.
JOHAN KURKELA, GUEST COACH
Trainees
Lumi Kukka Suopajärvi
Chef, Sky Kitchen & View
Lapland Hotels Sky Ounasvaara
What made you apply to the Chef Academy?
I applied to the Chef Academy because of the networking and mentoring opportunities it offered. The chance to take my professional development to a new, higher level by incorporating fresh perspectives was also a major motivating factor.
Your favorite ingredient?
My favorite ingredient has to be the humble potato, as I’ve been familiar with it since childhood from my grandparents’ potato fields. The potato has always traveled with me in dozens of different forms, from Lapland to the heights of Helsinki, and most recently to Frantzén in Stockholm, where I’ve been rolling out Råraka rolls made from potato noodles.
Your motto?
Your comfort zone is a boundary you must break if you want to grow, because life begins at its edge.
Tatu Ollila
Kitchen Supervisor
Lapland Hotels Pallas
What made you apply to the Chef Academy?
What drew me to the new season was the fact that the academy doesn't just focus on competition, but also trains players to thrive in the workforce.
Your favorite ingredient?
Reindeer heart, which is versatile to cook; I'd prefer to grill it or dry it.
Your motto?
The best is Pallas.
Lotta Fomin
Chef, Kultá Kitchen & Bar
Lapland Hotels Bulevardi
What made you apply to the Chef Academy?
I applied to the Chef Academy because of its new, more comprehensive curriculum. I want to learn new things and constantly improve myself as a chef and as a person. Brainstorming with others always opens up new ideas and opportunities. I’ve already learned a lot from the experienced chefs, and I’m going to learn even more. I’m really looking forward to what this year has in store.
Your favorite ingredient?
Reindeer has become one of my favorite ingredients. A simple sirloin cut can be prepared into a melt-in-your-mouth dish, or it can be turned into tartare. Reindeer bone broth is one of the best bases for sauces.
Kristian Klouvas
Chef, Lapland Hotels Pallas
What made you apply to the Chef Academy?
The reason I wanted to take part in the Chef Academy was to improve my skills and vision.
Your favorite ingredient?
My favorite ingredient is chicken. I make amazing chicken gyros.
Your motto?
If you don't shoot its always miss.
Einari Uusitalo
Chef, Dabbal Kitchen & Bar
Lapland Hotels Tampere
What made you apply to the Chef Academy?
I applied to the Chef Academy to hone my professional skills and prepare for future competitions.
Your favorite ingredient?
My favorite ingredient right now is beetroot because of its versatility and aroma. I’d make a dessert with it and white chocolate.
Your motto?
Jesse Viilola
Chef, Lapland Hotels Arena
What made you apply to the Chef Academy?
An interest in learning and the opportunity to better prepare for competitions.
Your favorite ingredient?
I don't really have a favourite ingredient, as it varies a bit with the seasons. But celery and lemon are probably my favourites.
Your motto?
Let's not get scared, make it fresh
Saranukul Intha (Kaitzu)
Chef, Sky Kitchen & View
Lapland Hotels Sky Ounasvaara
What made you apply to the Chef Academy?
I want to develop my skills and build a solid foundation for my future. I also want to gain new experiences and meet other culinary professionals. On top of that, last year’s academy was a truly amazing experience for me, I learned so much.
Your favorite ingredient?
For example, whitefish, fingerling potatoes, onions, all kinds of meat, and poultry. Since I’m from Thailand, Asian ingredients are in my blood: things like lime, chili, and so on. And of course, most of the food I make has an Asian twist.
Your motto?
Otto Hietamies
Shift Manager, Kultá Kitchen & Bar
Lapland Hotels Bulevardi
What made you apply to the Chef Academy?
I applied because I want to develop myself professionally and learn new things.
Your favorite ingredient?
My favourite raw material is onions because they work well as a condiment and on their own. For example, roasted onion puree is a great addition to a dish.
Your motto?
Hard work always pays off!
Saku Kolistaja
Head Chef, Lapland Hotels Bears Lodge
What made you apply to the Chef Academy?
I want to grow in my career and learn new things. I believe that at the academy, I’ll develop my skills and discover useful tools for my day-to-day work. The academy is also a great place to meet others within the chain outside of Rovaniemi.
Your favorite ingredient?
As a boy from Lapland, reindeer and fish are close to my heart. Lovage also takes me back to my childhood, to my grandmother’s garden, where there was a magnificent lovage bush. What could be better for darkening autumn evenings than a warm reindeer soup, to which lovage adds a lovely depth of flavor.
Your motto?
Joel Manninen
Head Chef, Sky Kitchen & View
Lapland Hotels Sky Ounasvaara
What made you apply to the Chef Academy?
The opportunity to develop myself and learn from the best in the business. It's also always great to network with other passionate chefs.
Your favorite ingredient?
My favourite ingredient is reindeer because of its versatility. It's inspiring to make lesser-known parts from it and develop new ways to use them.
Your motto?
Stay humble. Dream big and work hard to achieve your dreams!
Alfred Tallberg
Head Chef, Kultá Kitchen & Bar
Lapland Hotels Bulevardi
What made you apply to the Chef Academy?
I want to both challenge and develop myself. My goal is to win the Chef of the Year competition with the help of the academy.
Your favorite ingredient?
Zander. It depends on my mood what I’d make with it; zander is versatile, so it works well in many dishes.
Your motto?
Anna Mikkilä
Chef, Lapland Hotels Hetta
What made you apply to the Chef Academy?
The unit leader asked if I was interested in the academy and explained in more detail what it was. They highly recommended it and encouraged me to apply. I want to keep developing myself and learning new things all the time, so this is a great opportunity for that.
Your favorite ingredient?
Garlic is so good. It's also really versatile and goes with just about everything. Right now, I'd make garlic bread with it.
Your motto?
Veeti Kilpeläinen
Shift Manager, Lapland Hotels Sirkantähti
What made you apply to the Chef Academy?
I applied to the Culinary Academy to work alongside seasoned professionals who can surely offer great advice and teach me skills that will help me grow and advance in my career. I also applied because I’m excited about competing and learning new things.
Your favorite ingredient?
My favorite ingredients right now are artichokes and parsnips; they are very versatile ingredients that can be used to create tasty, impressive dishes. I would make artichoke croquettes, parsnip purée, or a delicious parsnip soup, as well as confit.
Your motto?