Guest chef
Piero Silvani
6–7 February 2026
In brief
- Chef of the Year 2025, Finland
- Culinary Lead, Bistro Ego, Helsinki
- Winner of the Mestarikoulu competition, 2020
- Makeamestari pastry championship 2018, second place
About the visit
Piero Silvani is Finland’s Chef of the Year 2025 and Culinary Lead at Bistro Ego in Helsinki. In his kitchen the French bistro classics meet Japanese flavours.
He is best known for his desserts: he took second place in the Finnish pastry championship Makeamestari back in 2018, and won the first Mestarikoulu competition in 2020. He came to OOBU a little over three months after winning the title.
Photographs from the evening
The menu
6–7 February 2026
Chawanmushi seasoned with white miso, fennel pollen and sake-rinsed rainbow trout roe
ASIA Fruity Riesling
Pan-fried lobster, grilled tomato and lobster emulsion
Encantado Moonlight White
Toasted brioche, poultry liver mousse and sour cherry scented with Japanese rose
Henri Ehrhart Gewürztraminer
Arctic cod braised in vadouvan butter, vin jaune sauce and leek
Le Caillou Blanc
Guinea fowl breast seasoned with porcini, endive and chicken broth with Sichuan pepper
La Fabrique Vieux Carignan
Raspberry bavarois, lingonberry butter ice cream, vanilla and flambéed berries
Brachetto d’Acqui
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