Our Team
Sven Pärn
Head chef
I have been working in the culinary world for more than 20 years. My journey began at Tartu’s Püssirohukelder, and along the way I have worked at cafe Werner, NOA restaurant, and Tallink. I have also gained experience in Australia and Norway, as well as through practice in several Michelin-starred restaurants. What I enjoy most is preparing food with my own hands from start to finish, and those moments when a guest walks past the kitchen and says a heartfelt “thank you.” At Hõlm, I value using local ingredients, and I also enjoy bringing traditional techniques like pickling and fermentation into my cooking.
Sven Pärn
Head chef
I have been working in the culinary world for more than 20 years. My journey began at Tartu’s Püssirohukelder, and along the way I have worked at cafe Werner, NOA restaurant, and Tallink. I have also gained experience in Australia and Norway, as well as through practice in several Michelin-starred restaurants. What I enjoy most is preparing food with my own hands from start to finish, and those moments when a guest walks past the kitchen and says a heartfelt “thank you.” At Hõlm, I value using local ingredients, and I also enjoy bringing traditional techniques like pickling and fermentation into my cooking.
Riina Märtson
Catering manager
I have been working in the hospitality industry for several decades, during which I have managed various restaurants. I would describe myself as optimistic and cheerful. Large crowds are not really my thing, but I truly enjoy traveling and discovering new places. I deeply appreciate genuine and honest people with a good sense of humor who are not afraid to speak their mind. There are many such people at Lydia, and that is exactly what makes it the place where I want to be. Being at home and with my family is very important to me, and it gives me the strength and happiness that I consider my greatest treasure.
Riina Märtson
Catering manager
I have been working in the hospitality industry for several decades, during which I have managed various restaurants. I would describe myself as optimistic and cheerful. Large crowds are not really my thing, but I truly enjoy traveling and discovering new places. I deeply appreciate genuine and honest people with a good sense of humor who are not afraid to speak their mind. There are many such people at Lydia, and that is exactly what makes it the place where I want to be. Being at home and with my family is very important to me, and it gives me the strength and happiness that I consider my greatest treasure.
Tiina Männiste
Sous chef
My path in the restaurant world has been diverse – from a tourism farm and catering to restaurant operations, eventually leading me to fine dining. I’ve been with Hõlm since day one, drawn by the inspiring environment, strong organization, and supportive colleagues. To grow professionally, I’ve completed trainings such as Environmentally Sustainable Catering, Special Diets in Menus, and Hospitality Sector Legislation. I set high standards for myself and my team – excellence comes naturally. What I value most is working alongside strong colleagues who always give their best.
Tiina Männiste
Sous chef
My path in the restaurant world has been diverse – from a tourism farm and catering to restaurant operations, eventually leading me to fine dining. I’ve been with Hõlm since day one, drawn by the inspiring environment, strong organization, and supportive colleagues. To grow professionally, I’ve completed trainings such as Environmentally Sustainable Catering, Special Diets in Menus, and Hospitality Sector Legislation. I set high standards for myself and my team – excellence comes naturally. What I value most is working alongside strong colleagues who always give their best.
Kermo Küla
Sous chef
I have worked as a senior chef for the past seven years, focusing on high-quality and well-thought-out culinary creations. My passion lies in French cuisine, whose classic flavors and techniques provide endless inspiration. I believe that every dish should deliver an experience in both taste and presentation, which is why beautiful plating is just as important to me as flavor.
Kermo Küla
Sous chef
I have worked as a senior chef for the past seven years, focusing on high-quality and well-thought-out culinary creations. My passion lies in French cuisine, whose classic flavors and techniques provide endless inspiration. I believe that every dish should deliver an experience in both taste and presentation, which is why beautiful plating is just as important to me as flavor.
Alar Pärn
Shift manager
I’m Alar, a sommelier. In my life, I’ve opened 27 times more bottles of wine than bottles of water. I do this job because there are few sounds more beautiful than the “pop” of champagne, and it’s a sound you could listen to forever. My work is to find the right drink for you based on just a few words and the direction of the wind. So if the wind blows from the north, it’s my turn to guide you forth. Come visit us and see whether a wine bottle opens faster than 1,2,3,4,5,6,7,8,9,10,11,12…57.
Alar Pärn
Shift manager
I’m Alar, a sommelier. In my life, I’ve opened 27 times more bottles of wine than bottles of water. I do this job because there are few sounds more beautiful than the “pop” of champagne, and it’s a sound you could listen to forever. My work is to find the right drink for you based on just a few words and the direction of the wind. So if the wind blows from the north, it’s my turn to guide you forth. Come visit us and see whether a wine bottle opens faster than 1,2,3,4,5,6,7,8,9,10,11,12…57.
Ethel Silla
Shift manager
I’ve been fascinated by the world of food and beverages since childhood. My journey began in high school at a Greek-themed restaurant, later expanding to roles in catering, private dining, and behind the bar. Driven by a passion for wine, I completed wine school to deepen my knowledge and better guide my guests. In my work, I value professionalism, cleanliness, and high quality. My favorite moments are early mornings with a calm breakfast and good coffee – small routines that give me energy and set the right tone for the day.
Ethel Silla
Shift manager
I’ve been fascinated by the world of food and beverages since childhood. My journey began in high school at a Greek-themed restaurant, later expanding to roles in catering, private dining, and behind the bar. Driven by a passion for wine, I completed wine school to deepen my knowledge and better guide my guests. In my work, I value professionalism, cleanliness, and high quality. My favorite moments are early mornings with a calm breakfast and good coffee – small routines that give me energy and set the right tone for the day.
Tiina-Mari Mürk
Shift manager
I have over 10 years of experience in the hospitality industry in various roles, giving me a solid practical foundation and an understanding of high service standards. I am a true “people person” – I believe a positive team spirit leads to the best results. I am convinced that a strong and united team is always reflected in guest satisfaction. Professionalism, respect, and the drive to offer more than just service – an experience – are my core values. Continuous learning and growth are essential for both myself and my team. My motto: “Do things in a way that makes you proud and happy when you look back.”
Tiina-Mari Mürk
Shift manager
I have over 10 years of experience in the hospitality industry in various roles, giving me a solid practical foundation and an understanding of high service standards. I am a true “people person” – I believe a positive team spirit leads to the best results. I am convinced that a strong and united team is always reflected in guest satisfaction. Professionalism, respect, and the drive to offer more than just service – an experience – are my core values. Continuous learning and growth are essential for both myself and my team. My motto: “Do things in a way that makes you proud and happy when you look back.”
Join our awesome team
At restaurant Hõlm, we believe great hospitality begins with great people. If you’re passionate about food, service, and warm connections, we’d love to hear from you. Join a team that values respect, growth, and creativity — all in the heart of Tartu.
View open positions
