Oibek began his culinary career by working in buffets, where he prepared simple but beloved dishes - burgers, lavash, breakfast. This experience became his foundation and laid the foundation for future growth. Then he worked in Kazakhstan, in the city Aktau, where he spent two years at the restaurant  Birhaus. After that, he developed in such projects as Japanama (2 years), Kaizen (1 year), as well as "Sirovarnia" - here he first encountered signature cuisine.

At the same time, he studied in Sochi, after which he received an offer to work in the restaurant "Pro-khinkali" as a chef. Before that, he worked everywhere as a sous chef, which gave him a solid technical and organizational base.

Today, Oibek is a chef who combines practicality, experience and respect for taste. His cuisine is a balance between familiar traditions and modern techniques.