Mickael Viljanen: The Precision and Passion of a Culinary Vision
Quantity vs Quality on the Malta Restaurant Scene
September 28, 2024
Happy 25th Anniversary to the Malta Tourism Authority!
October 2, 2024The air was thick in a deep-seated passion, you could almost feel it in your bones. Raw and unfiltered, it stirred the room dark as we settled into the iconic yellow and black dining room at Casa Ellul’s Risette.
Mickael Viljanen’s recent visit to Malta reunited him with Chef Steve Scicluna, Head Chef at Risette, his mentor back in Ireland’s The Greenhouse; but more than this, it was a preparation for a Four Hands Dinner that brought luxury, quality, passion and a captivating mood full of intricate flavour.
Chef Mickael Viljanen is distinguished as one of the best Chefs of his generation, acclaimed for his culinary artistry and inventive takes on modern European cuisine. His journey from Finland's Nordic landscapes to Ireland's dynamic culinary stage gives him extensive experiences on the vast diversity of cuisine across Europe.
Born in Sweden and raised in Finland, Viljanen’s culinary roots are set in Nordic traditions where dishes are based on rich, natural ingredients. Additionally, growing up in an environment where seasonality and sustainability were not just buzzwords but a way of life, Viljanen developed a profound respect for the purity of flavours.
Chef Mickael Viljanen
Chef Viljanen’s culinary techniques are based on the idea of simplicity; the flavours of a dish shine best when they are basic yet deliberately picked, “combining two or three flavours in a complex way gives the most value, the flavour lies within simplicity.” Viljanen’s formula to a perfect dish uses the concept of “simple plus complex equals simplex”–where simplex is that perfect golden ratio of flavour and intricacy.
The Greenhouse earned its first MICHELIN star under his executive in 2016, and its second star in 2020; bringing Viljanen widespread recognition. With two MICHELIN stars The Greenhouse earned its status as one of Ireland’s top dining establishments. Chef Viljanen’s cooking at The Greenhouse was noted for its precision, elegance, and the masterful use of seasonal ingredients. Each dish was a reflection of his meticulous approach, where every element served a purpose, contributing to a harmonious and perfected taste.
In 2021, Viljanen took on a new challenge as Chef-Patron at Chapter One, gaining two MICHELIN stars within months of opening its doors under his kitchen leadership. This role allowed him to bring his creative vision to a new audience, further establishing his reputation as a culinary innovator. At Chapter One, Viljanen has continued to push the boundaries of fine dining, blending classical techniques with contemporary innovation. His focus on precision and technique is evident in every dish, where the balance of flavours and the artistic presentation are supreme.
Viljanen’s impact on Chapter One has been incredibly influential. He has not only maintained the restaurant’s MICHELIN status but has also infused it with fresh energy and creativity. His devotion to Chapter One is characterised by a commitment to creating dishes that are both technically defined and emotionally resonant. For Viljanen, fine dining is not just about taste; it’s about providing guests with an unforgettable experience that engages all the senses.
Chef Mickael Viljanen's approach to cuisine transcends the plate; the meaning of food to Viljanen is connection. “We eat to connect, and so the purpose of food runs deeper than taste.” Whether connection means connecting our souls to flavour or to each other over some dinner, every dish should support that connection by producing something vibrant and with meaning. Viljanen presents each dish using that sentiment.
The Greenhouse earned its first MICHELIN star under his executive in 2016, and its second star in 2020; bringing Viljanen widespread recognition. With two MICHELIN stars The Greenhouse earned its status as one of Ireland’s top dining establishments. Chef Viljanen’s cooking at The Greenhouse was noted for its precision, elegance, and the masterful use of seasonal ingredients. Each dish was a reflection of his meticulous approach, where every element served a purpose, contributing to a harmonious and perfected taste.
In 2021, Viljanen took on a new challenge as Chef-Patron at Chapter One, gaining two MICHELIN stars within months of opening its doors under his kitchen leadership. This role allowed him to bring his creative vision to a new audience, further establishing his reputation as a culinary innovator. At Chapter One, Viljanen has continued to push the boundaries of fine dining, blending classical techniques with contemporary innovation. His focus on precision and technique is evident in every dish, where the balance of flavours and the artistic presentation are supreme.
Viljanen’s impact on Chapter One has been incredibly influential. He has not only maintained the restaurant’s MICHELIN status but has also infused it with fresh energy and creativity. His devotion to Chapter One is characterised by a commitment to creating dishes that are both technically defined and emotionally resonant. For Viljanen, fine dining is not just about taste; it’s about providing guests with an unforgettable experience that engages all the senses.
Chef Mickael Viljanen's approach to cuisine transcends the plate; the meaning of food to Viljanen is connection. “We eat to connect, and so the purpose of food runs deeper than taste.” Whether connection means connecting our souls to flavour or to each other over some dinner, every dish should support that connection by producing something vibrant and with meaning. Viljanen presents each dish using that sentiment.
Growth to Chef Viljanen is a priority, a constant process of refining the little things will go a long way. Whether it’s something crucial or minor, any progress is growth. The importance of adapting and consistent change is what makes something so unique. “Gaining experience comes from improvement, and improvement comes from experience; in some way it’s a cycle.”
There is more than one way to learn about something, Viljanen says the best way to learn is through experience, eating food helps pick up on the little things and learn about food through a hands-on approach. “Eating gives the same amount of value as cooking does, essentially the same thing experienced in two entirely different ways.”
The Four Hands Dinner with Chef Steve Scicluna was another valuable opportunity for growth and collaboration. Both Chefs were determined to push boundaries and elevate their abilities. The goal was not only to produce something innovative and harmonious but also to have fun by challenging their creativity and blending their distinct styles, signature methods, and culinary philosophies into one cohesive experience.
Fusing their techniques required precise coordination and seamless teamwork, ensuring that every dish reflected the strengths of both Chefs. Complex flavours were created with care, balancing the delicate and the bold, the familiar and the unexpected. Both Chefs brought their unique flair to the table, displaying passionate skills and memorable experiences.
Although it was more than just a showcase of skill, the Four Hands Dinner was an opportunity for mutual learning and growth. The Chefs gained new insights from each other and honed their abilities. This memorable event showed a night of excellence and left both Chefs with new ideas and inspiration for future culinary creations.
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