Mikko Pakola

Olo ('being' or 'state' in Finnish) has been Helsinki's consistent fine-dining presence since 2011. Located near the Market Hall on the South Harbour, the restaurant's menus follow the Finnish seasonal calendar: pike-perch in spring, crayfish in August, venison in autumn, root vegetables and preserved larder through the long winter.

Mikko Pakola became Executive Chef at Restaurant Olo in May 2025, leading Helsinki's long-running Michelin-starred institution (star since 2011). He also oversees Restaurant Särkänlinna on its historic fortress island. His cooking celebrates Finnish seasonal produce through Nordic fine-dining technique.

Finland — trained in Finnish fine dining; developed Nordic seasonal cuisine

Career

• Chef at Finnish fine-dining restaurants, Helsinki, Finland (2010s)
• Executive Chef at Restaurant Olo, Helsinki, Finland (2025–present)

Mentored by Finnish fine-dining tradition.