Jouni @ Hawkhill

Jouni Ukkonen, Chef de Cuisine at Hawkhill Catering

Early Flames

His enthusiasm for cooking began in lower secondary school home economics classes and led him to culinary school in Espoo in the early 2000s. During his studies, as he explored the fundamentals of cooking, he also became interested in culinary competitions, and together with a classmate, he won the Finnish championship in the student category.

From Helsinki to Sydney

His career took Jouni to fine dining restaurants in Helsinki – Palace, Havis, and La Cocina – until his urge to travel grew strong enough to take him via India to Sydney, Australia, where he spent about a year working in the kitchen. After returning to Finland, Jouni has worked in a wide range of supervisory roles in Helsinki, on the Baltic Sea, and in Lahti.

Back to Karkkila

His own restaurant, Kylärafla Kanto, got its initial boost from pop-up events organized in Karkkila during the COVID period. Currently, Jouni focuses on developing Hawkhill Catering’s food offering and ensuring its quality.

Flavour First

“My food philosophy can be summed up as: flavour first, inspired by location, handcrafted, beautifully presented, and thoughtfully prepared food. I am also interested in sustainability, the quality and origin of ingredients, and minimizing waste,” Jouni summarizes.

Three Branches, One Standard

Led by Jouni, Hawkhill Catering consists of three branches: the forest restaurant The Wild, Premium Catering, and delivered packages. From each branch, you can order curated concepts suited to different price categories, all centered around high-quality ingredients and handcrafted food made with care.