{"id":160650,"date":"2026-07-16T04:11:00","date_gmt":"2026-07-16T01:11:00","guid":{"rendered":"https:\/\/balticguide.ee\/?p=160650"},"modified":"2026-07-15T23:27:42","modified_gmt":"2026-07-15T20:27:42","slug":"kim-paivasto-from-a-picky-eater-to-a-star-chef","status":"publish","type":"post","link":"https:\/\/balticguide.ee\/en\/kim-paivasto-from-a-picky-eater-to-a-star-chef\/","title":{"rendered":"Kim P\u00e4iv\u00e4st\u00f6: From a Picky Eater to a Star Chef"},"content":{"rendered":"\n

Last year, Finnish chef Kim P\u00e4iv\u00e4st\u00f6<\/b> won MasterChef Estonia: Professionals. Now he is opening a restaurant in Tallinn’s Kalamaja district. Twenty Four Social Club is already familiar to diners in Helsinki’s Kallio neighborhood, where P\u00e4iv\u00e4st\u00f6 opened the casual dining restaurant with two colleagues around the same time as his competition victory.<\/p>\n

The Tallinn restaurant will occupy the premises of a former waffle caf\u00e9, which, according to P\u00e4iv\u00e4st\u00f6, may be reflected in one way or another in the future menu. The restaurant will seat around 30 guests, with additional outdoor seating available on the sunny terrace during the summer.<\/p>\n

In P\u00e4iv\u00e4st\u00f6’s view, the restaurant scenes in Estonia and Finland are similar in many ways.<\/p>\n

“Fundamentally, we’re very much alike, but when it comes to food, menus in Helsinki don’t feature much meat anymore. In Tallinn, however, I feel it’s important to offer meat as well. I’ll include it in the main courses so there’s something for everyone. Otherwise, the concept of the restaurants will remain the same.”<\/p>\n

The menu at Twenty Four Social Club changes regularly.<\/p>\n

“Flexibility is extremely important to me. We can change dishes on the menu very quickly. The idea is to rotate a couple of dishes at a time on a regular basis, depending on the season and our inspiration.”<\/p>\n

P\u00e4iv\u00e4st\u00f6 refuses to limit himself to a single culinary style. He enjoys cooking a little bit of everything and is always eager to learn something new. Much of his inspiration comes from traveling.<\/p>\n

“I usually end up traveling in Asia. Last year I spent a month in Japan. Asian cuisine is definitely one of my passions, though not the only one. Our restaurant will certainly feature influences from different Asian cuisines.”<\/p>\n

\u00a0<\/p>\n\n\n\n

\"\"
Last year’s pop-up at the Eira Flower Park kiosk was created in collaboration with Brera Restaurant and Ruinart Champagne.<\/figcaption><\/figure>\n\n\n\n

\u00a0<\/p>\n

From the Kitchen to MasterChef Estonia Champion<\/h2>\n

Last year, P\u00e4iv\u00e4st\u00f6’s former colleague Karoliina Jaakkola<\/b> sent him a link to the MasterChef application and encouraged him to enter. At first he wasn’t particularly interested, but after thinking it over for a while, he decided, “Why not? It would be another experience.”<\/p>\n

“I submitted the videos and portfolio, and mentioned in my application that I still wasn’t fluent in Estonian. Less than a week later, they called me and invited me to the auditions.”<\/p>\n

MasterChef is a cooking competition where contestants must demonstrate their skills through a variety of often unexpected challenges. Participants are judged not only on taste and technique, but also on creativity, the ability to perform under pressure, and their presence in front of the cameras.<\/p>\n

“It took me two or three days to get used to the cameras. After that, I barely noticed them anymore. The dishes we had to prepare were also quite unique. It became clear that the show was very much television entertainment as well. The challenges had to be interesting and entertaining for viewers.”<\/p>\n

Filming lasted only a couple of weeks. The victory brought P\u00e4iv\u00e4st\u00f6 considerable publicity in Estonia. He quickly realised that television personalities are easily recognised there. People stopped him in the streets and in shops to chat and ask for selfies.<\/p>\n

“I’m something of a local celebrity here at the moment, which feels a bit strange,” P\u00e4iv\u00e4st\u00f6 laughs.<\/p>\n

The publicity has also led to collaboration offers and invitations to events. He has appeared as a guest chef in restaurants and at private events, as well as serving as a competition judge. One of his latest partnerships is with Stockmann Estonia.<\/p>\n

“I’ve just signed an agreement with Stockmann Estonia. I’ll be creating recipes for the delicatessen section of their grocery department, and they’ll be launched in July.”<\/p>\n

\u00a0<\/p>\n\n\n\n

\"\"
In 2018, P\u00e4iv\u00e4st\u00f6 worked at the three-Michelin-starred Hertog Jan restaurant in Belgium.<\/figcaption><\/figure>\n\n\n\n

\u00a0<\/p>\n

Becoming a Chef Almost by Accident<\/h2>\n

“I was probably the pickiest eater in the world when I was young. I ate nothing but macaroni and minced meat. After lower secondary school, I ended up in culinary school almost by accident, and my first job while studying was at Hamburger B\u00f6rs in Turku. I worked while attending school, but even after the first year, I still wasn’t particularly excited about my studies.”<\/p>\n

During his second year, P\u00e4iv\u00e4st\u00f6 secured an internship at Restaurant Linnankatu 3, which later became Restaurant Rocca. The restaurant normally accepted only third-year students for internships, but P\u00e4iv\u00e4st\u00f6 was given an opportunity. He ended up working there for the next four years.<\/p>\n

Working in a high-quality restaurant transformed his attitude toward cooking.<\/p>\n

“I realized that this profession could be much more than hotel restaurant work. The restaurant had an excellent head chef, great colleagues, and supportive mentors. That’s when my real passion for cooking began.”<\/p>\n

From Turku, P\u00e4iv\u00e4st\u00f6 continued his career in England, Switzerland, and Belgium.<\/p>\n

“I’ve worked in Michelin-starred restaurants, including Gordon Ramsay<\/b>‘s restaurants and three-Michelin-star kitchens.”<\/p>\n

Working abroad was demanding, reflecting the old-school kitchen culture. Shifts could stretch to 18 hours, and six-day workweeks were common. There were moments when the pressure was intense, but P\u00e4iv\u00e4st\u00f6 managed to persevere.<\/p>\n

“There were a few tough situations, but I think the best approach was a typical Finnish mentality: keep quiet, do your work, and follow instructions.”<\/p>\n

\u00a0<\/p>\n\n\n\n

\"\"
P\u00e4iv\u00e4st\u00f6’s restaurant opens in mid-July in Kalamaja at Vana-Kalamaja 18.<\/figcaption><\/figure>\n\n\n\n

\u00a0<\/p>\n

Taste Comes Before Everything Else<\/h2>\n

P\u00e4iv\u00e4st\u00f6 originally specialized in p\u00e2tisserie, focusing on pastries and desserts. Even so, the new Tallinn restaurant will feature only one dessert\u2014but it is intended to be exceptional.<\/p>\n

“Technique is important, but taste is the most important thing. Of course, the two go hand in hand. Creativity works in many different ways. With my p\u00e2tisserie background, a dish may start with a shape or a color. On another day, it might begin with a flavor or an ingredient I want to use, even if I have no idea yet what the final dish will look like.”<\/p>\n

\u00a0<\/p>\n

Estonia Has Become Home<\/h2>\n

Kim P\u00e4iv\u00e4st\u00f6 has now lived in Estonia for just over three years. He first moved there to become head chef at Kim Mikkola<\/b>‘s Kampai restaurant. After it closed, he and his partner decided to remain in Tallinn and see what the future would bring.<\/p>\n

“There have been ups and downs, but I have to say things couldn’t have turned out much better.”<\/p>\n

He and his partner enjoy living in Tallinn’s Kalamaja district. Nearby Telliskivi is filled with restaurants, caf\u00e9s, and small boutiques.<\/p>\n

He has also become familiar with other parts of Estonia. Saaremaa left a lasting impression with its unique atmosphere, while Muhu has become familiar through work. Last summer, P\u00e4iv\u00e4st\u00f6 designed the menu for Luscher & Matiesen’s Muhu Veinitalu restaurant, trained the staff, and helped establish the restaurant’s reputation.<\/p>\n

“Luscher & Matiesen’s grape wines are in a league of their own. You really can’t find wines like that elsewhere in Estonia\u2014they’re the best. And their sparkling wines are definitely worth trying,” P\u00e4iv\u00e4st\u00f6 recommends.<\/p>\n

\u00a0<\/p>\n\n\n\n

\"\"
Kim P\u00e4iv\u00e4st\u00f6 began his culinary career at the age of 16 while still in school.<\/figcaption><\/figure>\n\n\n\n

\u00a0<\/p>\n

What Would He Say to His Younger Self?<\/h2>\n

Over the course of his 20-year career, P\u00e4iv\u00e4st\u00f6 has learned that the restaurant industry is unlike any other profession. It isn’t just about cooking\u2014it teaches you about yourself and about people. The work touches every aspect of life and gives you a new appreciation for many things.<\/p>\n

“I’ve worked incredibly hard, and my life has definitely been very career-oriented. That was my own choice, and I don’t regret it. I’m happy with everything I’ve accomplished so far.”<\/p>\n

Asked what advice he would give his younger self, his answer is simple:<\/p>\n

“If you just keep going and keep putting in the work, you’ll be rewarded eventually. I wouldn’t change a single day,” P\u00e4iv\u00e4st\u00f6 concludes.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Last year, Finnish chef Kim P\u00e4iv\u00e4st\u00f6 won MasterChef Estonia: Professionals. Now he is opening a restaurant in Tallinn’s Kalamaja district. … Read more<\/span><\/p>\n","protected":false},"author":10,"featured_media":160033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[13168,19167,23154,26774,27872],"class_list":["post-160650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-person-en","tag-estonian-food","tag-cuisine","tag-restaurants-in-estonia","tag-masterchef","tag-finnish-food"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t