My name is Aigul, and I am the head chef at TOY restaurant. For me, the kitchen is a language I use to speak to guests—a way to create emotion through food.

In gastronomy, I’m an explorer: I love blending tradition with modern techniques, experimenting with textures and flavors, while staying honest—without unnecessary pretension, with a focus on Kazakh and European cuisine.

My journey began in childhood, during family dinners where I watched every move my mother made in the kitchen. That love for food gradually turned into a profession. At Satti, I learned to appreciate local ingredients and reinterpret tradition. The fast pace at The Barley taught me precision and consistent quality. That’s where my culinary approach was shaped—thoughtful, and respectful of detail.

Water plays a key role in my cooking. Borjomi, with its natural composition and alkaline properties, is a tool that helps reveal the full potential of ingredients. It tenderizes meat in marinades, adds lightness to dough, and enhances flavors. Thanks to Borjomi, I can control every nuance and create dishes guests return for.