Chefs in Europe

I am against ‘deafness’ in all aspects, and above all, heart ‘deafness’. I feel flavour with my nose and texture and shapes with my hands, and I do certainly analyze. That’s the way the best recipes are born and new tastes are discovered. That’s the way how real chefs grow up. I am Andrei Makhov, chef of restaurant ‘Pushkin’ in Moscow.

My life dies not remind those success stories like ".. and suddenly I woke up famous." I was not the best pupil at school or the most diligent student. I was not dreaming of the world stage and universal fame. I did not get the inheritance and did not spend my blueberry nights in the company of sudden crazy acquaintances. I was cutting, tearing, making my hands dirty, breaking and bringing together, but in the end it turned out not only as pleasure out of all of that. I received the highest score from himself, joyful emotions from those who do care, and unique experience that is worth all the millions of this life. My name is Sergey Shpyakin, and I'm a chef at Rokka restaurant.

I was born and raised in a friendly and united family, with a tiny kitchen, with steamy windows, appetizing savours, I could smell even from the outside yard and with my mom who inspired my for that bright culinary future. I'm really proud of my parents, who not just "raised" me. They showed the world to me. I was travelling with them as a child, we visited cafes and restaurants that was quite unusual for that time. I was amazed by each movement of the chef and my inner desire to master this art was growing.

I'm Anastasiya Holoborodko, food journalist, author of blog on healthy food spoon.com.ua, food-editor at bit.ua, nogibogi.com.ua, student and host of culinary workshops, modern gastronomist and a very enthusiastic person. My childhood was far from glamour everyday life of city ladies. Small Ismail town, where my family still lives, frozen in its semi-city development. Quiet and cozy as granny's kitchen, it even used to play a significant role in history. I like Ismail for its diverse gastronomic melody. Just imagine: Turkish, Bulgarian and Romanian cuisine, endless curving vineyards and fluffy sheep-walks... I am so inspired by my native town that I can keep on talking and talking about it. But this is not the point.

A woman in the kitchen, a woman and a kitchen - these notions are very comfortable and familiar for everyone. Creation of food has been always something magical and ritual. But at the same time, technique, accuracy and calculation are parts of multilayered gastronomic puzzle. Could I imagine that selection of products and creation of dishes will become the business of my life? No and yes. I will tell you, how I - Daria Grositskaya - became a chef at Under Wonder.

I've never considered geographical borders as barriers. Neither for art, nor for life. It's strange to map pointless lines and establish fences around you. Perhaps this is why being born in small Khotyn on the territory of picturesque coasts of the Dniester River, I had no problems with submerging in culture and peculiarities of other countries. Am I a traveller? For sure! I'm a culinary wanderer. My name is Vitalii Voroncihin, I'm a chef at BBQ and representative of The Big Green Egg in Moldova. I also manage the kitchen in one of the most successful projects – GastroBar.

My meadow is endless! And I keep discovering new wonderful horizons, flavours and accept new challenges. Can't help being so curious. I just can't get enough: knowledge, experience, emotions. I love to learn and love to teach. Or even rather share myself than teach. It is so cool, when you see how your colleges, friends, finally children grow. And you don’t just stand nearby – you help them, direct and contribute. This is how I see my mission. My name is Yuriy Chernous. And despite my age specified in the passport, I'm a boy who has dedicated all his life to the art of cooking.

Do you want to hear a story of a bright uprising? A funny tale about success and classic “one morning, I wake up famous"? Then you should better address someone else. Because my story is filled with a dream, work and being steady in the purpose. My name is Denis Brovceac, chef at La Butuc restaurant. I've been dreaming about my culinary freedom since I was a kid. As far back as I can remember, kitchen was always my territory. Other children are interested in streets, yards and garages. But I was fond of products, recipes, combinations and aromas. The choice was not that big during my Soviet childhood. There was only all-Union State Standard. But I was smart and clever, I was a good inventor and creator. Sometimes I got really great results. And now, I'm proud of my courage.

You are what you eat. This is a well-known axiom. Eating fresh food prepared with high-quality products and proper techniques is a valuable donation to a healthy life. But you can do even more for your wellness. Dishes made with love and knowledge are trendy in our restaurants today. That is why I am spreading a raw food philosophy, with its ancient roots and modern interpretation. I am Vladimir Stukotin, a raw chef. I would not say I am unique. But still a rare sample!

My name is Yan Nguyen. I’m happy to live and create in a city of chestnuts and endless quays of the blue-grey Dnipro River. Did I dream about becoming a chef in a cap? Of course, not! I was an ordinary mischievous guy full of brilliant ideas. I was as mischievous as a monkey. But I always knew what I wanted. I wanted to dance. And my life was for a long time connected with the art of movement. This is definitely my element. And thoughts about food and its creation were mainly shaped in my crazy head by bright images from my childhood.