Sous-Chef Hannar was already pretty sure, he was going to be a chef when he was about 14. He watched a lot of cooking shows and started cooking himself at a very young age. He studied cookery at the Kehtna Vocational Training Centre and has successfully completed the 4th and 5th level cookery courses. Now he is already supervising students himself. He has gained experience in many different restaurants, from different chefs and has also had an apprenticeship in Italy. As of today, he has been working as a chef for 7 years.
Always inspired by fresh produce, pure flavours. Motivated – by a strong team, the opportunity to develop his knowledge and the good and critical comments of guests.
Favourite still is fine dining, but also loves to eat street food and discover different flavours. “For me, good food is when the presentation, the smell and the taste goes together, are balanced and create a sense of wow. We eat with all our senses, not just our taste buds. But that certainly doesn’t mean that the food has to be fine dining, it can be just any dish.”