Nickarlo Manato began his culinary journey in 2017 in the Philippines. Interestingly, his connection with Finland dates to 2008 when he came across a job advertisement online and applied for it. Nickarlo arrived in Finland, alongside over 10 other Filipino chefs recruited by a recruitment agency. It was quite an adventure, considering he knew very little about Finland apart from the fact that Nokia cellphones originated here.
Nickarlo started as a cook at an ABC truck stop. Eventually, he moved on to become a Sous Chef at Puistoravintola in Tampere. Following that, he worked as a Shift Manager at Bodega Salud in Tampere until March 2023 as he decided to leave to pursue his dream of opening his own restaurant. Now he is proud to be running Filipino restaurant Pulo with his wife and his colleague Yoga Semadhi. The team has clear goals for Pulo’s future success.
The biggest challenge?
The language barrier. When I first started working here, English-speaking colleagues weren’t the norm in restaurant settings, but that has gradually changed. While I’ve learned Finnish during my time here, I still feel there’s more to learn.
What do you enjoy the most at work?
Cooking and serving people is not just a job for me; it’s my passion. I lose track of time when I’m in the kitchen, and thankfully, my wife understands and supports me in this.
What do you hope for the future?
Looking ahead, I see Pulo as more than just a restaurant. I want it to become a platform to showcase Filipino cuisine and culture to a wider audience. My aim is to create a space where we can celebrate our identity as Filipinos and dispel misconceptions about our cuisine, such as the belief that it’s all spicy.
The best feedback you’ve received?
One of the most rewarding aspects of my work is seeing our guests leave the restaurant with smiles on their faces. It’s gratifying to know that we’re able to share our identity through our dishes.
Your favourite Filipino dish?
Paksiw na isda which is a Filipino style of cooking. It means to cook and simmer fish in vinegar, ginger, garlic, and peppers.
The strangest Finnish dish?
It would have to be nakkikeitto. As a food lover, I find it peculiar to use chopped hot dog sausages in a soup, but I appreciate the diversity of Finnish cuisine, nonetheless. I’ve created a mixed kitchen version of lohikeitto, using coconut milk instead of cream.
Further reading: Hello Suomi! From London to Finland: Peter Steer is the cheesemonger of Rolling Cheese
Further reading: Hello, Suomi! Croatian waiter Josip Binder on life and work in rural Finland
