Katrily Purga ,CEO of Maidla Nature Resort in which we find SOO Restaurant

SOO restaurant, Estonia

You’ve recently made significant upgrades to your kitchen. What were the main changes, and how have they impacted your operations?

–Over the past nine months, we’ve completely transformed our kitchen — shifting from a home-style setup to a professional, energy-efficient workspace. The renovation included new appliances that not only elevate the quality and consistency of our cooking but also help reduce our environmental footprint. 

What’s happening around the garden, and what are your plans for the future?

–We’ve taken big steps outdoors too — expanding our park-garden and planting a wider variety of berries and herbs, all aligned with our focus on hyper-seasonal ingredients. Our first greenhouse has already extended our growing season, and we’re planning to add a larger one this autumn to increase our capacity even further. Looking ahead, we’re exploring growing mushrooms in our Manor basement and possibly cultivating larger produce fields next summer. 

How are you building a workplace culture that balances performance with well-being and growth?

–At SOO, we’re committed to creating a healthy, inclusive workplace where personal and professional growth go hand in hand. We emphasize realistic schedules, regular feedback sessions, and a culture that values rest just as much as performance. Our flat hierarchy and bottom-up management style encourage everyone — whether in the kitchen, front of house, or housekeeping — to take ownership and share ideas. 

Tell us about you ideas around cross-training.

–Cross-training is one of the ways we help our team grow in new directions and connect more deeply with our mission. Team members get involved in everything from gardening and preservation to product development — which not only broadens their skills but also fosters a stronger sense of purpose.