"Year after year I am consistently motivated by the reactions of those for whom I have cooked. The feedback is instant and often non-verbal, and there is nothing better than seeing people satisfied and happy." - Chef Mikko
"Chef Mikko, I want to thank you once again for the outstanding job you and your team did for our reception honoring US and UK Veterans at the British Embassy. You had to take on an enormous task with limited budget and time, plus the guest list increased dramatically. From the cadets and midshipmen to all the veterans, everyone complimented on the delicious food. You did a great job making dishes from both the US and UK to go along with the theme of the evening. It was a pleasure working with you and thank you once again on helping us make a fantastic event."
- Wes Smith, American Veterans Center
"I have used Chef Mikko for my corporate (2) and family (1) functions (a total of 3) over the past 12 months. Each event was splendid – the menus were creative, the food was delicious, the service and professionalism of Mikko and his staff was superb and the price was right on. He is a joy to work with, a gem! My events have ranged from 35-200 folks. Over the past 20 years I have used all of the major, top-rated caterers for my corporate and personal events. I would go to Chef Mikko first, from here on, for a proposal for any of my events (small or large, formal or informal)."
- Jane Anne Kaplan
"Chef [Mikko] is recognized as a leading force within the select group of world-class chefs as the Finnish Embassy Chef de Cuisine for nearly fifteen years. That he has maintained this position throughout the appointment of three [now four] Finnish Ambassadors is truly a rarity and speaks to his versatility and mastery of Finnish, and more generally, Nordic cuisine."
- Ms. Lynne Breaux, President of the Restaurant Association of Metropolitan Washington
"With over a decade in experience as the Executive Chef for the Finnish Embassy, Chef [Mikko] has a gift for making the Finnish diet appeal to the American palate. His years of experience have taught him how to maintain that which is fundamental to Finnish fare. . . His apple wood smoked fish, sautéed mushroom sauces and berry desserts have universal appeal."
- Jerry Greenfield, Co-founder of Ben and Jerry’s Ice Cream
"Mikko selected 12 excellent dishes to feed 140 hungry guests at a corporate Holiday party. They were varied in foods, exquisitely presented and delicious to taste. Our guests left delighted with the dinner and admiring of chef, Mikko who carved the turkeys and greeted the guests. My husband and I were very pleased and are ready to entertain big numbers, as well as more intimate dinners thanks to Mikko's wonderful culinary talents."
- Diana Negroponte, Washington D.C.
"Mikko planned, prepared and catered a New Year’s Eve dinner for 30 in our home.The food was marvelous. Fresh, clean tastes that were more than pleasing. In addition to the dinner, he also prepared food to be passed during cocktails. This woke up our guests’ taste buds, and prepared them for dinner, but did not fill them up before the main event.The dinner menu included mushroom soup for the starter. Creamy and tasty, but not rich. How does he do that? Shrimp with salad, but calling it “shrimp salad” is not adequate, and does not do it justice. The soup set us up for the shrimp. Entirely different tastes that went so well, one following the other.
Then we enjoyed rack of lamb that tasted better than any rack we could do ourselves, and we love to cook. His source for lamb provides him exceptional quality, and then he elevates the perfect ingredient. Along with the rack was a mélange of vegetables including favorites Brussels sprouts and chestnuts. The chestnut was such a wonderful surprise. This was no ordinary dinner. Each element of the main course had an enjoyable purpose on the plate. It all made sense. Each component was right for each other.
We ended with a divine chocolate dessert.One of the elements that made this dinner extra special is the effortless way Mikko was able to produce the courses one after the other without rushing us and without any awkward gap between. He is a master chef and organizer who keeps things moving throughout dinner so that no one wonders “what is going on in the kitchen”. They don’t have to wonder. The proof is in the food, beautifully arranged on the plate and with deliciously satisfying taste and texture.Thank you Mikko."
- Peter and Carolyn
“Since the Finnish Embassy in Washington DC has come under his culinary direction,” Chef Mikko “has enhanced the transnational reputation of Finnish fare.”
- Chef Saija Routtinen, Chef de Cuisine to the former Finnish President
"The Finnish culinary tradition is now commended rather than faulted for its simplicity. Its reliance on natural, fresh and nutritious staples like rye, lingonberries and salmon create is allure and make it accessible to a broad audience. Chef [Mikko]’s preparation and presentation evoke the Finnish spirit of modesty and modernity. For this he is respected abroad and adored at home."
- Chef Nuutila, renowned Finnish culinary critic and food authority
Kari Koskela, General Manager of the famed Metropolitan Hotel Vancouver attests: “to the world-class caliber of Chef [Mikko’s] cuisine. . . He stands out without a doubt, among the finest Finnish chefs worldwide. His training at the Helsinki Culinary School and work in the Nordic restaurant industry clearly fostered his disciplined technique and outstanding culinary practices. In his preparation of traditional dishes, Chef [Mikko] relies upon truly authentic techniques which demonstrate his commitment to wholesome sustainable food.”