In Brief
I graduated with a Bachelor’s degree in Hospitality Management from Savonia University of Applied Sciences in 2019, and in the same year I earned my sommelier qualification. I have over 10 years of experience working in various restaurants.

I began my career as a cook, later worked as a waiter, and then advanced to shift manager before achieving my long-term goal of becoming a restaurant manager. For me, it was essential to learn the business from the ground up and to understand every role along the way.

Another key strength is that I have experience from both sides of the restaurant: the kitchen (back of house) and the dining room (front of house). These areas are very different and usually attract very different people, which is why it is rare for a manager to know both in depth. My ability to understand and communicate effectively with both sides gives me a complete overview of restaurant operations and makes me a stronger leader.

Currently, I am on a study leave until the end of December, completing my Master’s degree at Savonia University of Applied Sciences (Degree Programme in Innovation Management, Master of Business Administration).