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Tarmo Mölder

Tarmo became a cook not because of his keen interest in cooking but because of his great fear of the compulsory military service. However, when he no longer needed to be afraid, Tarmo liked his profession so much that he did not even consider other occupations. Hotel St. Petersbourg, Pegasus and restaurant Lucca are his latest places of work. The fame of these restaurants speaks clearly of the kind of chef that Tarmo is.


  1. Cannoli with mascarpone cream
  2. Roasted veal loin with raw smoked bacon, vegetables and chanterelles
  3. Pappa al Pomodoro
  4. Pappa al Pomodoro

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