When your client is Cristiano Ronaldo, one of football’s most celebrated figures, the stakes couldn’t be higher. Yet Finnish chef and restaurateur Arto Rastas remains remarkably unfazed. With a career that has included cooking for royalty and world leaders, he thrives under pressure.
Rastas’ culinary journey began at the age of 14, when he took an assistant position at a roadside service station in Rovaniemi, a town nestled on the Arctic Circle. In those early days, he was crafting simple sandwich fillings, far removed from the gourmet offerings of high-end cuisine.
It was in Northern Finland that Rastas first had the opportunity to cook for Ronaldo and his family. The directive was straightforward: prepare healthy, uncomplicated dishes featuring an abundance of vegetables and fruits, complemented by meat, fish, and seafood. The challenge was clear: strip away the butter and cream to truly showcase a chef’s expertise.
“No dairy. Zero sugar,” he states firmly.
Ronaldo and his family were pleasantly surprised by the results. So much so, that the football star invited Rastas to Saudi Arabia to serve as his private chef.
“I suppose the chemistry just clicked,” he reflects.
Fast forward a year, and Rastas’ life has transformed dramatically.
From Lapland to the Capital
Rastas prefers to cook with pure Finnish ingredients. His Whitefish sashimi is complemented by root vegetables and roe.
In his native Finland, Rastas is a well-known figure. His extensive career includes accolades in television, culinary ventures, a Michelin star, and a series of notable hospitality projects.
But it all started in that humble service station kitchen in the 1990s. After his stint there, he pursued culinary education and eventually made his way south to Helsinki.
“I arrived with a backpack and an abundance of ambition,” he recalls.
In the capital, Rastas took on various roles—from working in the iconic Finlandia Hall to smaller kitchens and prestigious establishments such as the Palace and Marski hotels.
A pivotal moment came at Restaurant George, led by famed chef Markus Aremo. “We earned a Michelin star there,” Rastas recalls. “At that point, I felt like I had achieved everything.”
Shortly thereafter, he moved to Lempäälä, a town near Tampere, yet his successes continued. In 2005, he celebrated a victory at the world championship for young chefs.
“That gave me confidence and visibility,” he says.
In 2007, he opened his first restaurant, Hella ja Huone, in Tampere, and has since grown his portfolio to include the Periscope event venue and other popular establishments such as Penélope, Bardot, Bistro Gina, and Brasserie Lionne in Helsinki.
Today, Rastas stands as one of Finland’s most successful restaurateurs, driven by an insatiable hunger for success.
He later returned north to the ski resort town of Levi, where he began working as a private chef in luxurious villas. He also established the Helsinki Culinary Institute, which offers professional chef training.
A Clean, Northern Flavor
Arto Rastas hails from Rovaniemi in northern Finland, right on the Arctic Circle.
It’s essential to slow down; it’s hard to keep pace with Rastas’ impressive trajectory.
In his kitchen, he prepares a starter: Whitefish sashimi. He expertly slices the fresh lake fish, lightly torches the surface, and assembles the dish with seasonal vegetables. A finishing touch of roe and a sauce crafted from white currants and their leaves provides a vibrant contrast, while a sprinkle of dill completes the presentation.
The result is not only elegant but distinctly Nordic.
“This turned out so well, I might have to put it on the menu,” he smiles.
Rastas has made it his mission to elevate Finnish cuisine, which he fervently believes to be among the best in the world. As Nordic cuisine gains international acclaim, more are beginning to see the truth in his words.
He has begun pondering how Finnish culinary traditions could be further embraced worldwide.
So, how does he define Finnish cuisine?
“Clean,” he replies.
It’s simple, focused, and visually striking. Rastas identifies untapped potential in unique forest flavors like spruce tips and juniper—ingredients he believes could gain greater prominence.
He emphasizes that Finnish vegetables, berries, and mushrooms offer a taste unlike any other, attributing this to the country’s short but intense growing season.
“It’s brief but intense,” he says, “And that intensity condenses flavor.”
“Give Finnish new potatoes to an American, and they might just realize what they’ve been missing.”
Cooking in Riyadh
Arto Rastas operates several restaurants in Finland.
As for Ronaldo’s invitation to the Middle East?
“It was a once-in-a-lifetime opportunity,” Rastas exclaims.
Without a second thought, he accepted. Last year, he and his North Pole Catering team—co-founded with Teemu Korkalainen—spent roughly six months in Saudi Arabia for week-long residencies.
Currently, Rastas and his team continue to collaborate with Ronaldo well, though not on a weekly basis.
In Riyadh, the working conditions are top-notch, with kitchens designed for serious culinary endeavors and accommodation arranged on Ronaldo’s private estate.
For the football star, Rastas crafts dishes that embody Finnish sensibilities: clean flavors, simplicity, and an emphasis on quality ingredients.
When Finnish produce isn’t available, Rastas leans on culinary techniques—pickling, charring, smoking, and preserving—to maintain authenticity.
“That’s where the essence of Finnish cuisine lies.”
Chef Arto Rastas in Brief
According to Arto Rastas, Finnish ingredients are unique.
- Born in 1979 in Rovaniemi, northern Finland
- Based in Lempäälä
- Founder of Periscope event venue in Tampere
- Operates Helsinki restaurants including Penélope, Bardot, and Bistro Gina with chef Hans Välimäki
- Founder of the Helsinki Culinary Institute
- Private chef to Cristiano Ronaldo
What defines modern Finnish cuisine?
For many outside Finland, culinary offerings are often simplified to salmon and rye bread. Yet the truth is much more intricate:
Seasonality
The growing season is short. Ingredients are used at their peak or preserved.
Clean flavor
Dishes revolve around a few core elements.
Forest influence
Wild herbs, mushrooms, and berries are staples, while spruce and juniper are becoming increasingly popular.
Preservation techniques
Methods like pickling, curing, and smoking lay the groundwork for many dishes.
Respect for raw materials
The ingredient dictates the creation—an approach perfectly suited to contemporary kitchens.
Text and photos by Emilia Kangasluoma, June 2026