Jaakko
Jokio

I have worked in restaurants and hotels as a waiter and sommelier. My experience ranges from a five-star hotel and a Michelin-starred restaurant to small restaurant groups.

The work has taken me into different restaurant concepts, teams, and guest situations. Along the way, I have trained staff and helped plan new restaurant openings.

Today, I work as a sommelier and drinks specialist in the restaurant industry. I help restaurants create drinks programmes that fit the concept, food, service, and the rhythm of service.

Alongside restaurant work, my role at a point-of-sale systems company has given me an understanding of business, operational development, and Finland’s restaurant culture as a whole. It helps me look at a drinks programme from many angles: from both the restaurant concept and the business perspective.