How did it all start? Share your culinary journey with us

My culinary journey truly began as a surprising and serendipitous revelation. After four years of working in the industry, I initially viewed it as a means to pay the bills and enjoy some pocket money while my heart was deeply entrenched in the world of music. But then, out of nowhere, it struck me like a bolt of lightning – I wanted to be a chef. What enticed me the most was the joy of interacting with guests, witnessing their smiles, and experiencing their satisfaction. I realized that culinary arts, much like music, are a form of creative expression. This realization ignited a fire within me, pushing me to explore my passion through the art of cooking, discovering exciting flavors, and constantly striving to create something extraordinary.

My culinary journey took root in 2001, during my time as a student in Moscow, Russia. My initial workplace was a spot called Pushka, which had more of a club vibe. Becoming a chef wasn't even on my radar at that point; it was simply a job that offered decent pay for newcomers. Fuelled by youthful energy and boundless enthusiasm, I embarked on a culinary adventure, hopping between various establishments from 2001 to 2008. To be precise, I worked in almost 15 different places during that time. In Russia, it's common to hold concurrent positions, and while some friends questioned my lack of stability, remarking that I was shuffling between too many places, I have no regrets. 

In fact, I believe that this diverse experience ultimately led me to where I stand today. My journey, marked by a multitude of locales and interactions with an array of people, has taught me to understand others better. Working with different places and personalities made my journey exceptionally interesting and remarkably memorable. The constantly changing environments allowed me to expand my horizons, hone my skills, and grow as both a chef and a person. This rich tapestry of experiences has shaped me into the chef I am today, ever eager to explore new horizons and craft culinary masterpieces that bring joy to the hearts and taste buds of my guests.

A dish your patrons/guests love

My Sushis and dimsums especially are something that my guests absolutely love and come back for. 

What according to you does it take to become a successful chef?

To become a successful chef, you need to have good cooking skills and a deep love for food. This means knowing how to use ingredients, cooking techniques, and flavors. You should always practice and keep learning to improve.

Being creative is also important. Successful chefs can make new and exciting dishes and aren't afraid to try new things. They know how to make food taste and look great.

Chefs also need to be patient and tough because the kitchen can be a stressful place. You'll work long hours, deal with problems, and adapt to changes.

Good communication and teamwork are needed because cooking is a group effort. Leading a kitchen and a team takes leadership and organization.

Staying up-to-date with food trends and being eco-friendly are part of being a successful chef too. But most importantly, you must have a real passion for food and be committed to making every meal special for your customers.

What advice would you give to a young culinary student?

Build your own personality today, when you’re still young. To achieve success and to be at the right place, ensure you make optimum use of the knowledge and experience that you gained in your formative years as a chef. 

As a Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfill?

It's a constant experience for us, to encounter guests with unique dietary needs. Take, for example, a Jain Vegetarian guest who also has allergies to gluten and lactose. It's not bizarre or amusing; it's a matter of empathy. Imagine having multiple dietary restrictions and still longing for a satisfying meal. We're dedicated to doing our utmost to cater to these guests' needs and provide them with a memorable dining experience.

Can you share a wacky kitchen mishap or memorable culinary disaster that you turned into a hilarious learning experience?

In Russia, there is such a tradition among cooks, when a beginner starts the first shift, he must be initiated as a cook. I was one of those initiates. There was a cook in that kitchen who told me to mix 5 kg of wasabi and sent me to do it in the utility room where there was no ventilation and the temperature exceeded 28 degrees Celsius. Whoever knows what wasabi is and how it tears his eyes like pepper spray, when you interfere with it in a room where there is no ventilation and it's hot, he will understand what I mean.

As a Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen? 

Not as such. For me, it’s a very simple statement about this. Being a Chef, means No religion, No superstitions, No emotions, and No excuses.