Sami Tallberg (born 7 November 1976) is a Finnish award-winning chef, food writer and a pioneer in foraging since 2005. Tallberg is known especially for his wild food and mushrooms focused books, catering and courses as well as his concept design in the restaurant and food industry. Tallberg is based in Ruissalo, Finland but works in the culinary fields everywhere in the world. Education Tallberg studied at Perho Helsinki Culinary School to become a restaurant chef between 1994 and 1997. He completed his Head Chef Degree in 2002 at Haaga-Perho Adult Education. The following year he also attained a WSET Level 3 award in wines, at the moment he's going for WSET Diploma. Career in restaurants Tallberg started his career in the restaurant business at The Ivy, London where he worked as a chef from 1997 to 1999 learning from Mark Hix. His first job as a head chef was in London at the Rivington Grill Shoreditch, a restaurant and a deli, where he worked from 2002 until 2005. At the Rivington he gained experience working with the owners Mark Hix, Des McDonald and Ratnesh Bagdai, and first gained an interest in wild food through his work there with internationally renowned wild food expert Miles Irving. In 2005 he started as an executive chef for the Lloyds TSB Commercial Finance/Compass Group being in charge of the directors’ dining and events at the headquarter. Tallberg was also responsible for the wine list, leading to an interest in bio-organic wines. Tallberg returned to Finland in 2008 to work as an executive chef for the restaurant Carelia. After Carelia in 2011 he moved on to launch the five-star-hotel Kämp's new restaurant Kämp Signe, which specializes in Nordic wild food. At the same time he also worked at Tertin Kartano mansion during the summer seasons of 2010 to 2012, developing their menu and recipes as well as training the staff in tending the restaurant's garden and foraging. Tallberg was also a head chef for NOMAD - a street food concept launched at FLOW festival in Helsinki in August 2013. Tallberg was also in charge of vegetarian and vegan restaurant Cargo Helsinki's concept, menu and recipes since early 2016. Between 2016-2021 Tallberg worked as a concept and menu designer at Hotel Punkaharju, Finland, and an executive chef since early 2020. Since early 2022 he has been running his concept restaurant ST X FDS in collaboration