Serhiy Mazutov

A little slice of Italy right in the heart of Kyiv – that’s what Bigoli restaurant

creates, under the watchful eye of chef Serhiy Matuzov.

Named after a kind of pasta, the eatery has been a popular choice for the past 11 years, with its loving creation of delicious dishes and an award-winning wine list. Surprisingly it was a different European cuisine that Serhiy first wanted to study and with that in mind, went to work under a well known French chef.

The experience was not what he wanted however and although he knew he still wanted to cook, Serhiy decided to go down another path. So began his love affair with Italy. He found his mentor in Igor Kramarenko, who helped the chef find the knowledge he so desired. Unlike many of his counterparts, his ambition is not to achieve the obvious accolades that so many chefs desire but just to create good, honest food.

“I don’t want Michelin stars,” he said. “You can be a brilliant chef, but you’re still far from being a star.”

One of the many reasons that diners come to Bigoli is to also sample its wonderful bread, which has a reputation which brings people from far and wide.

The chef loves to work with dough, the opportunity to work with a “living thing” and to meticulously follow the complex processes necessary to get a perfect result.

“If anyone believes that preparing bread just involves combining flour and water, they are mistaken.”

Ukrainian food has a place in home cooking, says chef Serhiy. “If some creative individual shows up and interprets all this in his own way, perhaps he will give Ukrainian cuisine a second life.”