Nikita Eremeyev

My name is Nikita Eremeyev and I am the  chef at Gogra.
I began my career at GQ Almaty—that’s where I developed my foundation for working with high-end local cuisine. Later, at Simple Pleasure in the capital, I rose to the position of  chef. But the real turning point was my return to Almaty: at Rifugio del Monte project, I found my signature style and realized exactly how I wanted to move forward with maximum impact.
I specialize in Northern Italian cuisine, infusing it with touches of local traditions. For example, I might serve a foal dish prepared according to a classic Turin recipe—roasted with rosemary and crispy grissini. For me, it’s important not to overcomplicate things: I want to serve guests a dish that isn’t overloaded with details, but one that’s delicious and straightforward—something that will make them want to come back.
Water is the foundation of any cuisine. We use it for broths, dough, and marinades, and it affects not only the flavor but also the texture of the dishes.
Borjomi, with its unique mineral balance and alkaline condition, is ideal for creating dishes. It not only softens the texture of ingredients and speeds up cooking, but also acts as a natural flavor enhancer. Its minerals preserve the appetizing color of vegetables during cooking, and its slight saltiness neatly rounds out the flavor profile.