My name is Ayman, and I’ve been the head chef at Zina Restaurant since its opening — for over six years now. For me, the kitchen is a space of creativity, honest flavor, and deep respect for ingredients.

I began my journey as a cold station cook, where I was noticed by Artyom Marchenko. He saw potential in me, especially in mentoring. I took the initiative and came to his first restaurant, Zina — a decision that became a turning point in my career.

Over the years, I’ve gained invaluable experience working at restaurants like La Riviera, Barkhat, and Brewery. Each of these places taught me something new — from managing kitchen operations to the art of training young professionals.

In my cooking philosophy, every ingredient matters — from the core components to seemingly simple ones like water. Borjomi isn’t just water. It’s water with character, just like our menu. Carbonated, mineral-rich, and authentic — it knows how to “work” with ingredients. Add it to a marinade — and the meat becomes more tender. Use it in a broth — and the flavor is cleaner. We don’t compromise on taste, and Borjomi is our trusted ally.