journey of Mukhridin into gastronomy began in Finland in 2012, then continued in Italy and Moscow. He studied with world culinary masters, including Michelin-starred Marco Jacquet, and also drew inspiration from the legacy of Paul Bocuse, a legendary chef of the 20th century. Until 2018, Mukhridin specialized in Japanese cuisine, but it was in Italian gastronomy that he found his true passion. According to him, “Italian cuisine is an opera without an orchestra, there are no limits and you can create.”

He is currently the chef of the Sorrento restaurant in Tashkent, where his goal is to bring Italian cuisine to Uzbekistan in its true, authentic form. Mukhridin is trying not just to prepare dishes, but also to establish a gastronomic culture and plans to invite a Michelin commission to the restaurant by the end of the year to confirm the level of the establishment on the international stage.