My name is Sergey Dibelov, and I’m a chef who puts flavor first. Not just beautiful plating or following trends, but honest, deep taste that captivates from the first bite and lingers until the last.

My culinary journey began at home, with those unforgettable aromas that stay with you forever. My first experiments in the kitchen were intuitive—I didn’t know the rules yet, but I already felt how to make food taste better.

Today, I work in modern gastronomy with a focus on local traditions. Fire, fermentation, aging—these are my toolsა I especially love working with meat and vegetables, playing with textures, smoke, and acidity. My main skill is building a multi-layered taste experience where every element unfolds gradually: first the aroma, then the texture, and finally the finish.

Water is the foundation. It’s everywhere—in broths, fermentation, pastry creams. If the water is “flat,” the dish will be too. But Borjomi has character. Mineral content, salinity, structure. It’s not just liquid—it’s an ingredient. Especially in gastronomy, where every nuance matters.