i. Biography
His cooking is clean and no-waste: a concise signature rather than a slogan. The work reads as disciplined use of ingredients, with less room for excess and more room for detail.
The Climb
Training as an intern at Château Carsin in Bordeaux put Sasu Laukkonen into a setting where technique, discipline, and ingredient respect already carried weight. From there, his years in Helsinki built a profile one service at a time: head chef at La Petite Maison in Helsinki, then head chef at Loft Restaurant & Lounge in Helsinki, and later Chef & Sommelier in Helsinki, Finland (2010–2017). Taken together, those roles show a cook sharpening a language of restraint, precision, and control. Today, Sasu is chef of Orā.
Today
The clean, no-waste approach associated with Sasu Laukkonen is direct in method and economical in use. Ingredients are handled with care, and the plate is kept free of decoration that does not earn its place. The emphasis stays on clarity: a pared-back kitchen logic where each element is there to do a job.
In Their Words “I think we got a lot of compliments for maximizing the taste of the ingredients we worked with. ” “It sounded like the most natural way to describe who we were and what we did. One chef, one sommelier and the team.”
Recognition
Our cooking improved a lot.
Profile updated July 2026
FAQ
Asked of Sasu
Where did Sasu Laukkonen work before?
Sasu Laukkonen's earlier career included Château Carsin, La Petite Maison, and Loft Restaurant & Lounge.
What is Sasu Laukkonen known for?
Clean and no-waste cooking.
