Sergey Remizov

I am Sergey Remizov,  chef at Meet Gastrobar. My career began in Astana as a hot kitchen chef, where I mastered the fundamentals of classical cuisine, discipline, and respect for ingredients. After moving to Almaty, I continued to develop my skills, working with national, German, and French cuisines, learning new techniques, and developing my own style.

Later, I became the head chef at the Greek restaurant AIZA Bistro, where I focused on traditional Mediterranean cuisine using local ingredients. This experience proved invaluable when launching a new project—Meet Gastrobar, a gastrobar with an emphasis on home-style cooking and meat dishes, where rich flavors, flame, and straightforward, honest gastronomy take center stage.

In cooking, water is one of the key elements on which the result directly depends: broths, sauces, dough, and marinades are all built upon it. Borjomi’s mineral composition helps bring out the flavor of ingredients more deeply, preserve the juiciness and texture of foods, and make dishes more expressive and balanced.