Meet The Chef, Jari Vesivalo
The man behind the food
”I worked so hard for Olo’s first Michelin star that I could run off from my grandma’s dinner table if I got a call from work. Nowadays I have the courage to think that our clients are the stars that matter, not the Michelins. I hope that people come to us and enjoy themselves. It doesn’t really matter how you hold the fork.
When we are making food of high quality, the most important is to work with great care. Respect for the ingredients is also on our priority list. Olo’s gastronomy is quite simplistic and natural. The less you’ve got on your plate, the more carefully it has to be prepared.
A creative leader is just as good as the people that surround him. We need a lot of talented and motivated people to be able to run Olo, because we make everything ourselves from the scratch.”