Graduating from culinary school in 2004, Pekka soon realized he preferred the smooth atmosphere of a bar to the warmth of the stoves. Working in the American bar at Sokos Hotel Torni in Helsinki, he likes to create exclusive recipes that match customers’ wishes. “I always ask the customers what kind of drink they are looking for” he says, “the right cocktail for the right people”.
Pekka uses Hennessy in its creations and always pays attention to the dosage. “Cognac is so rich” he says “with so different flavors, there is no need to add too many ingredients with it”.
"Simplicity is the ultimate sophistication".