Vitalii has been working in gastronomy for more than 10 years. He is the organizer of Western Ukraine Cooking Cup. Cooking expert on STB and Novyi Kanal TV-channels. Participant and winner of international culinary competitions. Member of Association of Head Chefs. Studied at Basque Culinary Center (San Sebastián, Spain) and at Ferrandi School of Culinary (Paris, France).
Samohonna Restoratsiya’s venues with Vitaly as a chef constantly top in numerous gastronomic ratings. Awards: “The Best Ukrainian Cuisine Restaurant”, “The Best Beer Restaurant” according to National SALT restaurant awards; two Revizor TV-series awards, TOP-100 Best Restaurants of Ukraine.
Vitalii has set several culinary records of Ukraine — cooked three thousand liters of fish soup in one pot and 1,700 liters of Polish żurek in one pot.
Mainly Vitalii works with products from his private butchery and cheese factory. Also, he deploys underestimated herbs earlier used for medical purposes only. Coltsfoot leaves, Carpathian moss, various wild plants, and Carpathian mushrooms have become the main products he studies and experiments with. They help him achieve incredible tastes of his dishes.
The chef is preparing to publish a book about wild plants and the advantages of their use in Ukrainian cuisine.
At Creative Chefs Summit 2019 Vitalii will cook:
- Mousse of charcoal, chicken liver and encapsulated grapes;
- Glazed carrots baked in blue clay with honey and kombucha carrot extract
- Caesar salad;
- Capon extract with obulatto vegetable sweets.