After years in prestigious kitchens worldwide, Sami Tallberg discovered his “ikigai” in wild food. The chef and entrepreneur believe wild food isn’t a privilege but a right for everyone. Tallberg, known for his Wild Herb Cookbook, showcases nature’s supermarket.
Sami Tallberg’s culinary journey spans kitchens in London and Helsinki, numerous cookbooks, and global events. Despite accolades, he remains a down-to-earth individual, passionate about his work.
In a conversation with Good News from Finland, Tallberg delves into his multifaceted career, biohacking workshops, and foraging courses. He emphasizes the importance of teaching every man’s rights and making wild food accessible to all.
Describing himself as an “on-off type of dude” with an intense drive, Tallberg attributes his passion for food to his eight years in London’s restaurant industry. The Japanese concept of “ikigai” represents the purpose of his life, where wild food takes center stage.
Upon returning to Finland, Tallberg faced a cultural shift in restaurant culture and ingredients. To procure wild herbs, he engaged in foraging trips and collaborated with nature enthusiasts. This collaboration gave birth to the Wild Herb Cookbook, an influential guide to identifying and using wild herbs.
Tallberg’s culinary experiences extend globally, catering for Team Finland events in diverse locations. Combining Finnish wild herbs with local ingredients, he showcases the richness of Finnish food culture worldwide.
Highlighting Finland’s offerings, Tallberg emphasizes wild herbs, berries, mushrooms, fish, and game. Despite these treasures, he believes that many Finns are yet to realize the global appeal of their food culture.
Tallberg’s latest venture involves a restaurant at the Finnish Design Shop’s logistics center in Turku. Located near the Pomponrahka nature reserve, the restaurant aims to provide a haven for both nature enthusiasts and food lovers.
Tallberg considers receiving the Finland Prize in 2012 and the enduring success of the Wild Herb Cookbook as significant milestones. With the cookbook entering its 11th edition, Tallberg’s legacy lies in transforming foraging into a lifestyle.
Sami Tallberg’s journey from London kitchens to becoming an advocate for wild food epitomizes a passionate commitment to nature’s bounty. His mission to make wild food accessible to everyone, coupled with his contributions to Finnish culinary culture, marks him as a visionary in the gastronomic world. As Tallberg continues to embrace new culinary adventures, his legacy of foraging, wild herbs, and everyman’s rights endures.