Vitaliy Huralevych

 If you plan to explore Vitaliy Huralevych’s CV, then settle down for a long read.

A trainer Olympic and professional sports, coach, a brand ambassador, a public speaker, an author – all of that and also a chef of high renown.

It’s a beyond impressive resume, showcasing the multi talents of the man who continues to delight diners. His restaurant, Cossak and the dishes he creates are as a result of training in some highly acclaimed academies including the Ferrandi Culinary School in Paris as well as the Basque Culinary Centre in San Sebastian, where he studied molecular cuisine.

The scope of Vitaliy Huralevych work extends beyond the kitchen. He investigates Ukrainian food and regional specialties, with a focus on the history of Cossack cuisine and regional cuisine in Ukraine.

The chef’s guiding principle is to “recreate old recipes in contemporary Ukrainian cuisine.” Vitaliy employs recipes from the 1900s and the 1930s, despite the fact that they contain just descriptions of the food and no calculations whatsoever. The flavour is created by Vitaliy on his own, experimenting until he gets the perfect result.

While there’s no doubt of the current challenges facing the country, he firmly believes there’s a positive time ahead. “So, in my opinion, after the conflict is done, Ukrainian cuisine will be one of the most famous in the world,” he said. “During the full-scale war on the land of Ukraine with Russia, people began to learn more about Ukraine and take more interest in it, including Ukrainian food. “Our cooks are extremely competent, gifted, and imaginative. I have personally observed and experienced how visitors from various nations responded to our meals, and they were all pleased”.