Ari Nieminen
Since his first memories growing up on a lakeside farm in his native Finland food has always been a part if not the center of life for Ari. He was influenced greatly by his grandfather who's farm was adjacent to his home. One of life's first lessons for Ari was to respect nature, the seasons, and the gifts they bring.
Ari became captivated by the culinary arts during family visits to his aunt's (who was a chef) house. He later decided food was his calling. While attending school and later the University of Tampere in Finland, Ari dreamed of the United States and attending the Culinary Institute of America. He soon announced he was following his dream. His desire and determination to infuse the ingredients and flavors of his homeland for the American palate was one he wanted to bring to reality.
After graduating the CIA, Ari worked under two of his mentors at New York's River Cafe, Charlie Palmer and David Burke. Eager to learn more about American cuisine, Ari accepted a position as Executive Chef at Southern California's Lunaria Restaurant. While at Lunaria, Ari was featured in Los Angeles Magazine as one of L.A.'s Top Toques. He was asked to return to New York as Restaurant Chef at the Four Seasons Hotel. Ari accepted the position and received a 24 on the Zagat during his tenor and was featured on the Cooking Network. After the Four Seasons, Ari was sought after by J. William Holt for his breathtaking Firebird Restaurant. "This setting is a great place to showcase the food of my native Finland and Russian background together infused with what I have learned throughout my career for the American palate," explains Ari of Firebird.
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