tell us about your origins – at what age did you realize that you want to
become a chef and why?
It happened at an age too young to have
any mature thoughts of a future career, however, I was definitely already
leaning in that direction. When I claimed to have a desire to pursue cooking no
one really took me seriously – assumed it was a childhood fantasy.
you have role models among international or Ukrainian chefs that inspire you?
Of course, it is quite engaging to follow
the career of someone, who has achieved remarkable heights – observe their
techniques and methods.
However, I believe that it is much more
challenging and, therefore, more interesting to maintain your own style.
Acquire a personal arsenal of skills across your professional experience and refine
it to a reasonable perfection.
was your first professional experience?
I was 14 when I got my first job as a cook.
It was a small restaurant not far from my house, where I would go after school
and work for 3-4 hours.
It was the beginning of my growth as a cook
and formation of my kitchen discipline. The restaurant was a place where I
learned basic processes, techniques and got accustomed to products. It was
undeniably tough, but everything requires patience and will.
After a year of diligent work, I got accepted
to college and sent to a restaurant “Lipinskiy Osobnya” for practice (at the
time it was a relatively famous establishment). When I entered the room of this
enormous kitchen my eyes nearly popped out. I couldn’t imagine how a chef could
manage such a “machine”. That was the moment I realized – I have to become a
there a singular turning point in your career or were you progressing
Generally, it was a step by step
progression. There was a moment when I thought I would never enter a kitchen
again. That was when I worked as a sous-chef. Then, I gathered my thoughts,
picked myself up and submitted myself as a chef.
That has been both a breaking and a turning
point of my career.
the atmosphere like in your team?
A concentrated work environment, nothing
more, nothing less.
11 Mirrors the kitchen and the bar are equally represented. What is the current
relationship between the teams?
We are in a world class hotel and must adhere
to its standards, both in its cocktail culture and when it comes to the food.
We are doing everything we can to ensure that the F&B elements are well
Now we are collaborating with the bar team
to create a menu of fingerfood that will go along the cocktails.
are your goals for the upcoming season?
The restaurant is rather young; it is quite
hard to demand something at this point. The main goal is to provide our guests
with an exceptional product, a gastronomic orgasm, that will be worthy of their
is your favorite dish to cook?
I absolutely love working with meat and
fish. It doesn’t matter whether its going to be an aperitive or a main dish.
What’s important is its taste and which emotion it’s going to evoke in a guest.
cuisine interests you the most and why?
I like Basque cuisine because it unites
Spanish and French cuisines. It is also known for using contemporary techniques
and texture during the cooking process.
I also like Patagonia cuisine (region in
Argentina) for their ancient cooking method in a pit, covered with a cloth,
dirt and coals. In addition, they bake dishes while covering them in clay.
you describe the cuisine at 11 Mirrors Rooftop Restaurant in a few words?