Sergey Remizov

Мy name is Sergey Remizov, and I am the chef at AIZA Bistro.

My career began in Astana, where I worked as a cook in the hot kitchen and gained a solid foundation in classical cuisine—discipline, speed, and respect for the ingredients. But standing still was never enough for me: my desire to grow and learn more drove me to consciously move from restaurant to restaurant, mastering new techniques, flavors, and approaches.

Over the years, I’ve had the opportunity to work with renowned chefs from Italy, Russia, and Ukraine—from each of them, I’ve absorbed a part of their culinary philosophy and attention to detail. After moving to Almaty, I didn’t stop: I continued to study various culinary traditions, from national and German to French cuisine, expanding my understanding of flavor and technique. Over time, this path led me to the Greek restaurant AIZA Bistro, where I truly found my calling and became the  chef.

In cooking, water is one of the key elements on which the result depends: broths, dough, sauces, and marinades are all built upon it. Thanks to its mineral composition and alkaline balance, Borjomi performs excellently in the kitchen. It helps preserve the juiciness and structure of ingredients, makes the flavor more pronounced, and reduces cooking time.