Pasi Petänen

Chef Pasi Petänen's culinary philosophy is a dynamic blend of high-level inventiveness and a grounded, approachable ethos. He deliberately moves away from strict comparisons to traditional Finnish cuisine, acknowledging his background influences (dill, rye) while asserting his distinct, globally-inspired identity. His approach is characterized by a "casual, fun, good food, affordable" style, evolving from his fine-dining background at Marque to a more spontaneous, wine-bar atmosphere inspired by his "That's Amore" pop-ups. Petänen's core ethos centers on seasonal ingredients, treated with respect and without being "overdone," yet transformed into unexpected and "creatively balanced" combinations. He thrives on collaborative menu development, actively seeking feedback from his team to refine ideas. This collective creativity ensures his dishes remain "inventive, fun and nothing too try-hard." He aims for a restaurant experience that offers flexibility, allowing guests to drop in for a quick drink and snack or settle in for a longer meal, fostering a vibrant, energetic atmosphere. This philosophy underscores a commitment to culinary evolution, accessibility, and a joyous engagement with food that transcends rigid definitions. Chef Petänen's technical mastery is evident in his inventive and playful approach to texture and flavor, often drawing unexpected connections between culinary traditions. He employs techniques like freezing baked chocolate mousse to achieve a "chewy, textural, cakey profile," a clever manipulation inspired by other culinary innovators. His dishes frequently deconstruct and reimagine classics, as seen in his "Jansson's Temptation" (dubbed "Pasi's Temptation"), which retains the core ingredients of the Scandinavian casserole but departs from its traditional presentation. He masterfully blends diverse global influences, exemplified by his "Finnish slash Italian slash Australian" smoked-trout XO sauce or his "aglio olio" style pan-roasted cauliflower, served with a blitzed Parmesan risotto cheese sauce that showcases his knack for transforming familiar elements. Signature dishes that embody his artistry include: * The enduring **carrot, orange and liquorice dessert**, a beloved staple from his original menu. * **Devilled eggs with trout roe**, a dish directly inspired by the spiced butter he encountered at O Tama Carey's Lankan Filling Station. * His unique take on **Monacan barbajuan** (fried spinach and ricotta pastries) served with a milder, Sri Lankan-influenced hot sauce. * **Fermented pineapple with smoked ham, mustard and bread sticks**, a creative tribute to Sri Lankan acharu. * The iconic **"photato"**, a genius Scando-Vietnamese hybrid of pho-as-potato noodles (from his pop-up days, though no longer on the current menu, it remains a testament to his inventive brain). * A recent creation, **handkerchief pasta with sweetcorn butter and basil puree**. * The **rye and molasses bread**, which made a glorious return to the permanent menu. * **Thinly sliced squash, yoghurt, chilli and pomelo**, lauded for its creative balance. His work is characterized by "pure-cut originality" and a commitment to creating dishes that are not just technically proficient but also profoundly "moreish," leading diners to "deep-clean" their plates.

Career

• Chef at Marque, Sydney
• Chef-Owner at Cafe Paci (original), Darlinghurst
• Chef at Lankan Filling Station, Sydney
• Chef at Yellow, Sydney
• Chef at Oscillate Wildly, Sydney
• Chef at ACME, Sydney
• Chef-Owner at Cafe Paci (Newtown), Newtown