My name is Ruslan Zakirov, and I am the brand chef of the restaurants AUYL, Ogonёk, JINAU, and SPIROS in Almaty, as well as Kuznyahouse, Cruise, and Joon in Saint Petersburg.

My journey began with a simple curiosity — to understand how a restaurant operates from the inside. So, I went into the kitchen. I was fortunate to learn from great chefs: I worked with Glen Ballis, who reshaped Moscow’s culinary landscape, and Adrián Quetglas, whose restaurant in Mallorca earned a Michelin star.

Today, my focus is on developing neo-nomadic cuisine — a philosophy where the ingredient takes center stage. My approach doesn’t allow for compromises in quality, something I learned early in my career. This commitment has already brought us international recognition: in 2025, AUYL was included in the 50 Best Discovery list and was previously honored by the Prix Versailles as one of the world’s most beautiful restaurants.

I believe there is no limit to growth in gastronomy — just as there is no limit to the quality of ingredients. Water plays a key role. Its properties affect flavor, structure, and texture. That’s why we use Borjomi: its consistent composition, purity, and natural carbonation make it essential when working with ingredients.