Henri Laaksonen
Born in 1969, Henri has been in the culinary field for over 20 years. His passion for cuisine has led him through his home country of Finland to Bermuda, New England and to Mountain West. In Finland he worked in many award winning properties included 1 Michelin star restaurant in Helsinki. In New England as Sous Chef at both the Wauwinet Inn and the Mayflower Inn, Henri has cooked multiple dinners at the James Beard House in New York City, and he has been featured in guest chef dinners in many Boston restaurants with Executive Chef Christopher Freeman. Renowned for his expertise in the finer points of cuisine, he demonstrates an unparalleled mastery of the fundamentals of cooking. As Executive Sous Chef at the Wauwinet Inn for his six years, and now Executive Chef at Queequeg’s, he continues to demonstrate an effective training style, contemporary creativity, and consistency and reliability in product that makes him kitchen’s most valuable asset.