with Finnish Design Shop in Turku, Finland. Career as an entrepreneur Since 2009 Tallberg has been a leading expert and consultant in Finnish wild food and foraging, specializing in Nordic cuisine, biohacker-proof food as well as new wave vegan food. He gives lectures, food talks, workshops and courses throughout the year. His foraging expertise covers areas from the cities of the UK and Finland to the countries within Boreal forest zone (Taiga). In 2022 Tallberg expanded his expertise to fynbos vegetation forming a base camp in Cape Town area. In his work Tallberg uses regularly 72 edible mushrooms and 122 wild plants with growing interest in not only recipes but also nutritional science, botany as well as history of botany. Tallberg's knowledge in the areas of nutrient dense and whole food likewise in personalized diets has taken Tallberg to guide brands and companies to create new product and services concepts in culinary fields. Tallberg has been in charge of catering for bespoke events and parties, from small private gatherings to events for up to 1,500 people, in 20 countries around the world. In 2015 he catered to the Louis Vuitton Series 3 event in London together with restaurant Bistrotheque. He has also planned and produced each Upgraded Dinner held for Biohacker Summits during 2015–2022. In his Ruissalo site he runs private dining, foraging and cooking courses. Tallberg has published several cook books, the most notable being the bestseller The Wild Herb Cookbook, published in 2011 (11th edition in 2022). He also blogs and writes regularly about wild food. Awards and honours Finland Prize 2012 - For developing a new and unique style of Finnish food through using ingredients of a wild nature (Finland Prize is awarded by Minister of Culture and Education in recognition of a significant career in arts, an exceptional artistic achievement, or a promising breakthrough.) as an only awarded chef. Design Award 2015 - Ruokateko 2015 by Muoto 2015 Wild Food Ambassador 2012–2016 by the Elo Foundation, the foundation for the promotion of Finnish food culture Three pairs of cutlery on the Michelin guide for Kämp Signe 2012 Bibliography Makuparit (Finnish) (, 2016) Vilda Örter Kokboken (, 2014) (Swedish) Wild, Weird and Wonderful (, 2013) (Finnish, English and Russian) Villiyrttikeittokirja (, 7th edition out in March 2016) (Finnish) Hedelmäistä, with Janne Tarmio , 2013) (Finnish) Wild Herb Cookbook (, 2012) (English) Koivunmahlaa & kaviaaria, with Christer Lindgren