Kul IN: Tell us about your culinary journey.
My interest in cooking began in childhood, when I enjoyed helping prepare family meals. After finishing high school, I decided to step into a professional kitchen to see if this was really my calling because cooking at home vs. cooking at restaurant kitchens are two completely different worlds. I’ve worked in several restaurants, where I had the chance to refine my techniques and learn from experienced chefs. Every new kitchen was a valuable learning experience and an important step forward.
Kul IN: What’s the most enjoyable and most challenging technique or lesson you’ve learned in the program?
Every technique has its value depending on the dish you’re making. But if I had to choose, I’d say plating has been the most challenging part so far. Before coming to Kul IN, I didn’t have much experience with presentation, so it’s something I’ve really had to work on daily. It’s often in those small visual details that you see the difference between a good plate and a great one.
Kul IN: Is there one dish you’re especially proud of?
Honestly, it’s hard to single one out. I also love thinking about what I could tweak or improve next time. That constant push to refine is what motivates me. There’s always room to grow — and that’s what I love about cooking.
Kul IN: What are the most important lessons you’ve learned working or interning in top restaurants?
Working in high-end kitchens taught me the importance of discipline and precision. Every detail matters, and every second counts. I also realized how essential it is to keep learning — the culinary world is constantly evolving, and only those who invest in their knowledge and stay curious will continue to grow.
Kul IN: What’s the most demanding dish you’ve prepared in a professional kitchen?
Every dish comes with its own challenges. But once you master the fundamentals and understand the processes happening at each stage, no dish feels too difficult. In a way, cooking is a lot like math — once you get the logic, you tackle each task step by step. That foundation becomes your strength.
Kul IN: Which cooking technique fascinates you the most and why?
I’m especially fascinated by open-fire cooking — it enhances the umami notes and creates that smoky flavor that’s nearly impossible to replicate with other techniques. It gives the dish a deeper, more layered taste that leaves a lasting impression, both on the palate and in memory.
Kul IN: How do you balance modern techniques, creativity with traditional flavors?
I believe tradition and innovation should go hand in hand. As long as we respect the original dish and understand its foundation, we can absolutely experiment with new techniques and modern presentation. I try to blend contemporary methods with traditional recipes — always with a focus on keeping the authentic flavors intact.
Kul IN: Three key traits of a great chef?
- Passion: A deep love for cooking and a constant hunger to learn.
- Discipline: Maintaining high standards and precision in every aspect of the job.
- Teamwork: No kitchen runs smoothly without strong communication and collaboration.
Kul IN: What message would you share with young chefs?
Be patient, stay committed, and keep an open mind. The culinary path isn’t always easy — it takes hard work, dedication, and a willingness to learn. But if you have the drive, every challenge becomes an opportunity to grow. Don’t be afraid of tough moments because each one helps shape you into a better chef.
