Helsinki-born and Co-owner and Chef of Restaurant Grön in Helsinki. He graduated from Perho Culinary School. After graduation he worked as chef de partie at restaurant Luomo, restaurant G.W. Sundman´s, and as a head chef at restaurant Kaskis in Turku.
Chef Toni Kostian describes his cuisine as tasty, focused, plant-based, and inspiring. He likes to concentrate on high-quality ingredients. Everything he does to them is to only get that ingredient better.
Very passionate about creating new in his restaurant Grön which he started with his colleague Lauri Kähkönen in 2016 in Helsinki. Besides cooking, Chef Toni focuses on the atmosphere in his restaurant. He wants his guests to be happy, relaxed, and feel welcomed. As a result of his exceptional cooking and relaxed atmosphere, the product-driven restaurant Grön with has become one of the top restaurants in Finland.
At Grön they offer a set menu based on the seasonal highest-quality Finnish and Nordic products, the menu reflects the natural flow of ingredients. What grows now determines the menu.
“For us sustainability is much more than just a ‘green trend’. It has been in our company values and strategies since the beginning.”
“We highlight local, wild, seasonal, and organic products. All of our food products excluding salt, are from the Scandinavian area, and most of it from Finland. We follow the seasons and we do not use anything outside their natural growing season. We have developed our own unique way of preserving ingredients when they are in season and as a result, we are able to use them on our menu during the cold winter months when nothing is growing.”
“At Grön we make tasty, focused, plant-based and inspiring food that has a strong emphasis on high quality and the season. We highlight sustainability as individual and as a restaurant in all day-to-day businesses. We are much more than just food. We are ground zero of cooking sustainably with Finnish ingredients, ways and methods.”