Marko Sõmer

Marko Sõmer’s cooking credentials are impeccable – from coming from a family of chefs to working with one of the biggest names in the culinary world.

He grew up around food, and with a father who was a waiter and other relatives working in the industry, cooking was always going to be on the cards. 

That connection went even deeper at his internship at Egoist restaurant

-where the dishwasher just happened to be his grandmother.

With all of this history, what other career path could he possibly consider?

For the past 12 year he has been the leading light at the Horisont restaurant in the Swiss Hotel in Tallinn, and not a day goes by when he doesn’t love his job.

He certainly learned from the best, working in Ireland for Gordon Ramsay’s at the five star Ritz Carlton Hotel for more than four years.

“Although there was so-called Ramsay-style cooking and shouting in the first year, overall it was a very good experience” he said.

“I saw many different styles of cooking every day was different.”

But it was the dedication and passion that the other chefs had which created the most lasting memories.

“I hope to pass on the same dedication and attitude towards cuisine in Estonia,’’ he said. Marko prides himself on a quiet kitchen, in fact many colleagues consider him to be one of the calmest chefs they have worked with.

It is the world of fine dining where he feels most at home, loving the attention to fine detail.

The emphasis is on French classic style but with the addition of Asian flavours such as wasabi and ginger.

French-style cooking, to which he adds light Asian influences, such as wasabi or ginger. Classic and pure flavours are very important for Marko.

“‘’I like to try to find such combinations of flavours or raw materials that are not often found in Estonian restaurants on a daily basis,” he said.

“ For example, instead of salmon or duck leg, I have tried to bring something different to the menu, such as hamachi or turbot, which are rather rare, or thymus gland, pigeon, etc.’’

Although Marko’s food skills have been noticed at the Michelin, Hхbelusikas and White Guide competitions, as well at the IKA Culinary Olympics as part of the Estonia team where he received a silver and a bronze medal, he’s pragmatic.

“One day at a time, one step at a time,” he said.