Andrey Sazonov

I am the  chef at Shiroyama restaurant in Aktau, and gastronomy has become my life’s work. My journey in the kitchen began in 2013 during a college internship. I was immediately captivated by the professional environment—its dynamic pace, discipline, and the opportunity to create dishes that evoke emotions—which shaped the course of my career.
I began my career at the “Assorti” restaurant chain as a cook in the hot kitchen, where I acquired basic skills and mastered the fundamental processes of the kitchen. The next important step was at the “Barashka” restaurant, where I worked my way up to sous chef, expanding my management experience and refining my techniques.
My professional growth continued at Shiroyama, where I joined as sous chef at the invitation of the head chef. Over time, thanks to my experience and dedication, I took the helm of the kitchen as head chef.
Today, I’m developing my own style, drawing inspiration from European, Asian, and Italian cuisines and creating interesting dishes at the intersection of cultures and techniques. For me, the profession of a chef is, above all, hard work and complete dedication to my craft, where years of work, discipline, and a love for gastronomy stand behind every result.
In cooking, water is one of the key elements on which the final result directly depends: broths, sauces, dough, and marinades are all built upon it. Borjomi’s mineral composition helps bring out the flavors of ingredients more deeply, preserve the juiciness and texture of foods, and make dishes more expressive and balanced.