What happens when four experienced restaurateurs and events professionals put their heads together? The opportunity to order a world-class eating experience with a top-drawer chef – even in your own living room.
“It’s great to be a start-up entrepreneur in your fifties and try to create something new in an environment where a lot of people have a pessimistic view of the future,” says Riikka Kannas, managing director of the newly-launched Food Camp Finland.
Food Camp Finland is a new kind of business, a multi-enterprise in the field of catering with strong growth in its sights. It was founded by restaurateurs Pekka Terävä and Petri Lukkarinen and events professionals Riikka Kannas and Ani Ruuskanen. By combining their expertise, the foursome is seeking to break down the traditional boundaries of their industries to create a new kind of business.
“For all of us, eating is about so much more than just consuming food. We sat down to try to come up with something entirely new as entrepreneurs in our fifties. The outcome was Food Camp Finland, a premium operator in catering, food events, consulting and training services,” Riikka Kannas explains.
The foursome set about launching their business by first introducing a premium-level catering service, Olo Catering, which is a little sister to the Michelin-starred Olo restaurant.
“More and more people live to eat rather than eat to live. In addition to restaurants, people want culinary experiences in all kinds of environments, including their own living rooms. At Olo Catering, we are inspired by our customers’ wishes and passions. We want to create unforgettable eating experiences for life’s special occasions,” says Pekka Terävä.
Food Camp Finland produces three event concepts, which break barriers by combining culinary experiences with art and design. in April, Food Camp will be taking its Heritage concept to the Perinnepäivät folk traditions event at Rikalanmäki, Salo. In August, the Art event will be taking over the Gösta restaurant at the Serlachius Museum in Mänttä. In September, Food Camp will attend Helsinki Design Week with the Design event, introducing the internationally renowned designer Marije Vogelzang and her thought-provoking eating concept installations to Finnish audiences.
“The communal nature of food events attracts people. Through Food Camp Finland, we can spread the positive message of eating in different ways and reach more people. We are also about to start a long-term cooperation with Haaga-Helia University of Applied Sciences. As our first step, we have set up the office and kitchen for our new business at the Haaga campus,” says Riikka Kannas.
Pekka Terävä is a Finnish restaurateur who is best known for his work at Olo and Emo restaurants. Olo received its first Michelin star in 2011. Terävä trained as a chef at the Suomen Joutsen catering college, graduating in 1987.
He worked his way through various roles in the kitchens of different restaurants, winning the Chef of the Year accolade in 1995. He has had great success in a number of international chef competitions both solo and as a member of the Finnish national team.
Riikka Kannas is a multi-talent in the events industry. In 2013, she launched Fat Rabbit, a project agency specialising in event communications and sponsorships with Ani Ruuskanen. Before that, Riikka worked as a business and sales director at Eastway.
Another events industry veteran, Ani Ruuskanen, specialises in event planning and concepts. Before co-founding Fat Rabbit, Ani worked as a production director and planner at Eastway.
Petri Lukkarinen is a veteran restaurateur and alumnus of Haaga-Helia. He is a co-owner of the Olo restaurant, Gastrobar Emo, the Gösta restaurant, Bar Favela and Pub Heinähattu.
Riikka Kannas, managing director
Food Camp Finland
tel. +358 (0)40 354 6331