New Fork Helsinki
Foodpreneurs
Services
Creative restaurant solutions through expert strategies and creative business development
Creative concepts through experience!
Kuva: Tommi Anttonen
Team New Fork
The Foodpreneurs
Markus Kauppinen
34-years old Markus Kauppinen hails for Helsinki and its Eastern neighbourhood. Markus recognizes himself more as a world citizen above all, at least what comes to food. Kauppinen’s path has gone through and around the world landing him once in a while to cook in one of the finest establishments some to mention Chez Dominique **, and Mugaritz **. He has gather knowledge and experience also in Australia and eating through markets and street vendors around the world. After leaving Chez Dominique, Markus opened with his colleagues modern tapas place they named WineBar and gained strong following straight after. Later Markus created food concept for restaurant Panza that opened in Kuopio (Gloria food & wine magazine restaurant of the year winner 2015). He also worked with Gentile for opening period in The Cock (number 2. in same poll as Panza) in his hometown Helsinki. Now he has joined with his knifes with Ronald Gentile, his longtime friend and boss to bring something new and exiting for hungry people.
Contact:
markus (at) newfork.fi
Ron Gentile
This 36-year old California native originally come to Helsinki to work at Chez Dominique with a long list of work experiences throughout the world. After graduating university with a double degree in both culinary arts and International business EP, Ron has honed his skill and knowledge at some of the worlds most prestigious restaurants including Terra in St. Helena * star, The French Laundry *** star, Kitcho in Kyoto *** star, Tetsuyas’s in Sydney, the Fifth Floor in San Francicso * star and Clio in Boston, just to name a few.At the young age of 25, Ron became Chef de Cuisine of Terra Restaurant in the Napa Valley and within 5 months was awarded it’s first Michelin star which it still holds today. Never one to rest on his laurels, Ron was in search of a larger stage, a international stage where he could further develop into the next generation of Chefs, and Chez Dominique was the perfect place to do so. After 3 years at Chez Dominique, including the position of Chef de Cuisine, he moved to France and join Mauro Colagreco at Restaurant Mirazur ** starts and #11 on the World 50 Best List as Chef de Cuisine. Ron and Markus join up again as opening chef of Restaurant Cock.
New Fork