From Finland to Michigan and Lively NeighborFood Market
By Jessica Sharry
Sun contributor
When one thinks of Finland or things Finnish, cuisine might not be the first that comes to mind. Saunas, reindeer, hockey and that Finland recently joined NATO are the more likely associations. Finnish foods, however, are lesser known except by those who’ve ventured to the Nordic land or who are of Finnish heritage. If you happen to long for a good Rye or salmon-soup, Finnish fare from chef Tero Valtonen can be found at Lively NeighborFood Market by those who have placed their order for the special Finnish themed farm-to-table dinner to happen Sunday, June 29.
Working as a chef was not exactly the plan when Tero immigrated to the U.S. in early 2024. He did not actually have a plan, vocationally speaking, other than to find work that suited his interests and talents. Skilled as a graphic designer, and during the pandemic schooled as a practical nurse, Tero’s first love has always been cooking. It was also his first choice for a career. Tero started cooking at a young age. Inspired by his father’s talents in the kitchen, he used to cook for his family whenever he got the chance. Lasagna was his specialty. Tero attended and graduated from culinary school at the age of 21, after completing his service in the Finnish Army. He then worked for years as a chef in Helsinki, and as head chef at an iconic Helsinki restaurant called Kynsilaukka, which translates as Garlic. There he prepared international and traditional Finnish dishes including bouillabaisse, lamb stew, reindeer carpaccio, gazpacho, and Kynsilaukka’s signature dessert—garlic ice cream.
In the early 2000s Tero discovered yoga and found the practice to be so personally impactful he eventually ended up as a yoga teacher. It was through the combination of yoga with its oft emphasized (though not required) practice of vegetarianism, and the growing popularity of vegetarianism and veganism as a lifestyle, that Tero took a new direction in cooking and eating. In India, while there studying yoga, Tero learned the recipes of various popular dishes and attended cooking classes with some of the local chefs who provided meals for yoga students. Dishes like south-Indian masala dosa, palak paneer and Bengali-inspired egg curry eventually made it into his repertoire. Tero eventually left Kynsilaukka to focus on teaching yoga, though continued to use his culinary talent by helping to design and implement the menu at the Helsinki Ashtanga Yoga School’s vegan restaurant called Om Nam, and cooking at the school’s popular summer yoga retreats. Though yoga and vegetarianism often go together, and meatless diets continue to grow in popularity, Tero returned to a place of balance in the kitchen and now prepares a variety of vegetarian and meat-inclusive cuisine.
When Tero walked into Lively NeighboorFood Market, in early May of 2025 looking to rent some cooking space for his own business idea, after having spent his first year in the U.S. exploring vocational possibilities in fields not food-centric, which included a job stocking shelves at Cherry Republic’s warehouse during their busy holiday season, he was greeted by Jim Lively. The timing of this encounter was perfect as Jim had just placed a job listing that day seeking a chef for his farm-to-table kitchen. After the synchronistic meeting and a change of direction in his summer work plans, Tero started cooking immediately. Aligned with Jim in interest and intrinsic regard for the land, community, and food sourced locally, Tero has found a happy place in the Lively NeighborFood Market kitchen. Jim is happy too and explains, “We are thrilled to have Tero because of his commitment to healthy cooking, healthy eating and healthy food, and the way that he’s been great about wanting to use our local produce and the farm food in the NeighborFood Market as part of how he’s cooking. We’re also thrilled to have the Finnish connection. My wife Kelly is half Finn. Her dad was a Finn with relatives in the U.P. and we’ve visited Finland. We feel a huge connection there and it feels just perfect that we have a chef from Finland.” Jim added, “[Tero] really does add something to our market. We knew we needed to add more prepared foods for the community especially as we get into the winter months and so having Tero is complementing the food that Mel&Fell are still doing in our market.”
In addition to the Finnish dinner, Tero’s locally sourced and often globally inspired creations including sandwiches, salads, entrees, baked goods and more, are available daily at Lively NeighborFood Market as grab ‘n go. Tero explains, “I love using local ingredients and supporting small farms. It’s interesting to create recipes based around local and seasonal ingredients.” Some of those creations include homemade bread, yogurt, cottage and fresh cheese, and lihapiirakka (meat pasty). On Sundays during the summer he cooks a buffet-style brunch featuring French toast, Finnish pancakes, granola, yogurt, strawberry compote and some gluten-free options. Tero will also be cooking themed dinners throughout the year at the market and if the Finnish dinner is well-received, he’ll surely do it again.
From Finland to Michigan, Tero brings his Finnish roots, appreciation for global cuisine and locally sourced ingredients, and culinary talent to locals and visitors alike at Lively NeighborFood Market, and has found a vocational-homecoming in cooking.
