Spartak has worked in Kyiv's Sumosan for over two years now. Before that he worked in the Sumosan in Moscow having received his practical training there – his teacher was Bubker Behlit, current Executive Chef of London's Sumosan.

TUCC: Spartak, how did you end up deciding to become a Chef?
Spartak Hairetdinov: I’ve always liked cooking for friends and family. Constantly tried to come up with something new and improve already existing recipes. So I didn’t hesitate to go and study to become a Chef.

TUCC: Do you cook at home and, if yes, what do you prepare?
SH: I cook at home but not that much – my wife does most of it. We prefer local cuisine, I mean Russian and Ukrainian. Sometimes I cook Tatar plov (my father is from Tatarstan) and other national dishes such as “peremets” – it’s like belyash but a lot tastier.

TUCC: What are your favorite dishes from your own menu?
SH: I really like black cod and lobster salad – these dishes were on the TUCC menu, it was my personal choice actually.

TUCC: The TUCC event at Sumosan went really well, the restaurant was awarded five stars, did you expect it?
SH: We aimed for it! The Five-star certificate from TUCC is our first award in Ukraine therefore that experience was precious to us. We tried really hard to impress the Connoisseurs. However, my team and I think that there is always room for improvement. Our restaurant has always supported high standards: we never use frozen products for instance.

TUCC: Is there a problem getting some ingredients in Kyiv?
SH: Unfortunately yes. Japanese cuisine is quite specific and lots of components can’t be bought just like that. It turned out that Kyiv is somehow an isolated city. Moscow is a lot easier in that respect.

TUCC: How do you like Kyiv in general? (holding a knife close to his throat)
SH: Oh, I love it! It’s a nice compact, warm city with friendly people – I fell in love with the place.

TUCC: What dish you would never try?
SH: There isn’t such, I’m always willing to try something new.

TUCC: Even a chocolate coated scorpion?
SH: I heard about those. I think if it came to it I’d try one!(laughing)

TUCC: Where do you find inspiration for your work?
SH: Everywhere. For creating a new dish I can get inspired by anything from music to leaves on the trees. I can borrow a shape, strange combination – anything!

TUCC: Well, I’d like to wish you good luck and new achievements!
SH: Thank you. When it’s time to confirm our star status we will invite TUCC again to assess what we’ve achieved.

TUCC: Ok, the clock is already ticking…

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