Ilhom Khudoberganov

Ilhom Khudoberganov was raised in Khorezm - a region, where food is a part of the culture, and not just nourishment. He began cooking with his mother. They often cooked chebureki together. 
That taste stayed with him forever - today, the very same meal is featured on Bazar's menu, slightly reinterpreted, but with the same flavor from Ilhom's childhood. 

Ilhom entered the profession in an unconventional way. In 2010, he went to Saint Petersburg to earn money, and began by cleaning floors in a restaurant, where he learned punctuality from strict Larisa Mikhailovna. After accidentely being fired, he got into Four Seasons Hotel — initially to the dishwashing department, then to kitchen. There, italian chefs entrusted him pasta machine and semolina, and that was the moment when the real history started. In Percorda restaurant he mastered the main principle - balance: of the taste, contrast, visual image and technique. There, he also got to know with his mentor Arslan Berdy, founder of Birch - one of the most famous restaurants in Saint Petersburg. They worked together from 2017 to 2024 — until Ilhom came back to Tashkent. At first — the restaurant Wednesday, mediterrian and european cuisine. Later — Bazar, which he opened himself and where he has been working in up to this day. 

Today, Ilhom is 34, he has five children and a team that he has been working with for more than five years already. His philosophy is simple: to reflect culture through food. Because uzbek cuisine is something that you can not find anywhere else.