Igor Kramarenko

 Over the past more than 20 years, Igor Kramarenko has had a successful career, having graduated from a specialized higher educational institution, then completed a series of internships in various restaurants in Europe and working in well- known institutions in Ukraine.

It was the first chef, Fuji-San, who opened up to him a whole universe of Japanese products and techniques. The first real chef’s knife from Masamoto was a gift from him. 20 years later,

Igor himself bought himself a knife of the same manufacturer in Tokyo in memory of those times and the first steps in honour of the first teacher. When asked which ingredient he considers key, the answer surprised him. “Salt, because it is the best ingredient for unlocking the potential of products. The price of salt in our lives became especially relevant during the war, when Ukrainian salt became a real shortage.” He dreams that in Ukraine, the culture of going to a restaurant will not be perceived as something extraordinary, but everyday. And he also believes that the most difficult days for Ukrainians will soon be a minute away and all cooks will return from the front alive with a desire to create, work and enjoy life.

Igor sees the future of Ukrainian cuisine as no less optimistic: “We have something to show the world. Local products, techniques, slow food philosophy. Ukrainian cuisine is integrated into the world experience, and it will be a wonderful collaboration of the historical and the innovative.”