CULINARY SECRETS OF AN INSPIRED PALETTE

Exclusive Interview with Vladimir Chistyakov, Brand chef & restaurateur, Himitsu

Questions:

We’ve heard that your journey started with a moment of inspiration – where did this happen and what was it about that experience that truly changed your perspective on food?
It all started in my hometown, in Krasnoyarsk, Siberia. I grew up surrounded by honest, simple food, such as baked potatoes, pickled mushrooms or smoked fish. It wasn’t about luxury; rather the food symbolised care, emotion, and connection. Later, I realised that true gastronomy isn’t about complexity, it’s about truth, and the kind of flavour that brings you back to a memory and can capture you in nostalgia.

You’ve built restaurants that feel personal in story and style. How do you bring this style and individuality into the collective rhythm of a kitchen?

A kitchen is a living organism. It breathes with rhythm, emotion, and trust. I try to build a culture where creativity doesn’t belong to one person. We talk, taste, argue, grow and learn together. When the team understands not only how to cook a dish, but why it exists, individuality naturally becomes part of the collective rhythm.

What’s the wildest flavour pairing you’ve experimented with that actually worked?

Birch smoke and blackcurrant. It happened by accident, where the aroma of burnt birch met the berry’s acidity and created an unexpected harmony. Sometimes nature whispers solutions before logic does.

You’ve lived and worked across different cultures. What’s one culinary philosophy from Russia that continues to shape your approach?

Respect for the product. In Russia, especially in Siberia, people have always cooked with what they had and it teaches care and gratitude for your ingredients and produce. When you treat nature’s gifts with appreciation and honour, the dish will always find its balance.

Dubai’s culinary scene is buzzing with innovation, what excites you most about being a chef here right now?

Freedom. In Dubai, you can experiment without boundaries. People are open, curious, and ready to experience food emotionally. For a chef, it’s the perfect place to grow — creatively and personally.

Himitsu means “secret” in Japanese. What is the secret ingredient that becomes essential to creating unforgettable dining experiences?

Attention. Not just to ingredients, but to people, sound, light, the mood of the evening and overall ambiance. The secret lies in harmony, when everything feels effortless, yet deeply intentional.

Quick Questions:

One word that best describes your cooking philosophy?

Cooking philosophy: Honesty.

First dish you made that made you think, “I’m a chef now”?

The first dish that made me think, “I’m a chef now” was a Black Sea white fish — simply roasted, served with millet porridge and fermented root vegetables. Minimalism with character

A secret ingredient for turning dishes into exquisite flavours?

Secret ingredient for flavour: Time, patience that allows flavours to unfold.

Your signature dish, and the story behind it?

Meat smoked on birch bark with bone marrow sauce and pickled peppers. A dish that symbolises my background, my future and my creativity – fire, tradition, and character.

The one technique you think every chef should master?

Roasting: it teaches you timing, temperature, and intuition.