Let's get to know each other
I am Kristjan Jürimäe – a chef for whom food is more than just taste. For me, good food starts with high-quality ingredients, but it is the details, balance, and courage to experiment that make it truly special.
I am inspired by the opportunity to take something simple and familiar and give it new meaning through flavors, textures, and unexpected combinations. Japanese cuisine holds a special place in my heart. Its precision, respect for seasonality, and ability to let good ingredients shine have strongly influenced my approach to cooking. At the same time, I believe that inspiration can be found everywhere – from the forest, local ingredients, different world cuisines, and sometimes even the most unexpected ideas.
In the kitchen, I value simplicity, which never means boredom, and creativity, which always has a purpose. I like to experiment, look for new flavor combinations, and pay attention to the details that make a dish a whole. My goal is not just to prepare good food. I want to create experiences that bring people together, awaken curiosity, and remain in memory even after the last bite. Good food speaks for itself. I make sure it has something to say.
My experience
I have gained diverse experience in kitchens both in Estonia and abroad, but I feel that as a chef, there is always something new to learn, discover, and develop in my own style.
I acquired my basic culinary education at the Tallinn School of Service - chef level 5. In addition, I have furthered my skills in the specialty of pastry chef.
[1]
Studies
[2]
Japanese cuisine
My first encounter with Japanese cuisine was while working in Ireland at the 1-Michelin-starred restaurant Ichigo Ichie, where my great passion for Japanese cuisine began and where my basic knowledge of Japanese cooking comes from. In the summer of 2025, I went to further my skills in Sweden at the 1-Michelin-starred Japanese restaurant Sushi Sho.
I have practiced culinary arts in the Netherlands, in the city of Zwolle. I did an internship at the 3-Michelin-starred restaurant De Librije there, from where I gained my highest level of fine dining experience to date.
[3]
Michelin-starred quality
[4]
Estonia
During my culinary studies, I mostly worked at my brother's restaurant at the time, Kohvik Kohalik. Later, I also worked at the restaurant Mekk, where I had my first encounter with a fine dining kitchen, specifically in the key of modern Estonian cuisine. Today, I am a co-owner and head chef of the restaurant Alto Resto, which I run together with my wife and brother in Tallinn, in the Mayer Business Quarter.