My name is Nikita Yeremeyev, and I am the head chef at Rifugio del Monte.

My journey began at GQ Almaty, where I learned the foundations of refined local cuisine, and continued at Simple Pleasure in Astana, where I grew into the role of head chef. But it was my return to Almaty and my work at Rifugio del Monte that became a turning point — here I found my place and realized I could grow with greater purpose.

I focus on Northern Italian cuisine, adding subtle touches of local traditions. I might serve a dish made with horse meat, prepared using a classic Turinese recipe — roasted with rosemary and crisp grissini. For me, it's important not to overcomplicate things: I want to serve food that is not just sophisticated, but delicious and approachable — something guests want to come back for.

Water is the foundation of any kitchen. We use it in stocks, doughs, and marinades — and it affects not only flavor but also texture.

Borjomi, with its natural mineral content and alkaline properties, is perfect for cooking: it softens textures, enhances flavor, and can even speed up heat treatment. Its minerals help preserve the color of vegetables when boiling, and the gentle saltiness subtly balances the taste. It’s not just water — it’s a technically valuable ingredient in a chef’s hands.