Fermentation innovation and novel products can really speak to the growth of the Estonian food scene
Hapu was founded with the hope of introducing innovative fermented products to the Estonian market. Both of our founders are chefs who see food and flavor as a way to create new and exciting experiences for their guests. This mindset drives us to bring that same spirit to our products. We strive to blend Eastern fermentation techniques with Estonian ingredients, collaborating with local farmers and utilizing restaurant sidestreams.
Our goal is to be open source, sharing our discoveries as we go, so we hope you’ll follow along on our journey.
Hiroaki Takeda
Having spent most of his life in the restaurant industry, Hiro brings a multicultural approach to his work.
Born in Vancouver, Canada to Japanese parents, the most pivotal decision he made in his career was to intern at noma in Copenhagen, where he spent over half the time in the fermentation lab. It was this opportunity that led to his time at Empirical Spirits, an innovative distillery focusing on a base that coupled beer and sake fermentation and the use of vacuum distillation to create novel spirits.
These experiences give Hiro a strong understanding of a variety of fermentation techniques.
Kristjan Jekimov
With nearly a decade of experience working in restaurants worldwide, half of which involved daily fermentation tasks, Kristjan brings curiosity, global perspective and strong business acumen to our fermentation lab.
Primarily self-taught, his journey with fermentation began at home, eating and enjoying his grandmother’s jang and kimchi. These experiences and memories developed into a deep interest in cooking and developing complex flavours. Combined with his view on sustainability lead him down the path of the world of fermentation.
Currently serving as the Head Chef of SADU, where he’s exploring his Korean roots coupled alongside his Estonian upbringing. He’s also the recipient of a Michelin Green Star during his time at Põhjaka Mõis as head chef, and using different food byproducts and sidestreams from restaurant operations is big on his mind.
Hiro & Kristjan at SADU
Nele Lillemäe
After studying music, art and multimedia at the Baltic Film, Media and Arts School, Nele has worked on multiple projects in Tallinn’s food scene. With her studies focused mainly on music, she found her way into marketing and design through hands-on experience with brand visuals and identity. Her work began with a fine dining restaurant Hiis and a sandwich shop called SAI!. Having experimented with photography as well, Nele now handles all visuals, branding and social media at HAPU.
A big part of contributing so much to one company is teamwork – every product design comes to life through close collaboration and ongoing discussions between the chefs and the designer.
