Evgeniy Chekanin, the renowned chef of Selfie restaurant in Astana, is helping put Kazakh cuisine on the map while fostering relationships with local farmers to boost the economy and elevate the country’s culinary reputation.
In an exclusive interview, Chekanin shared how his passion for Kazakh ingredients and flavors has inspired him to create unique dishes that resonate with both locals and international audiences. Now, he is taking his culinary mission abroad, using global platforms to promote authentic Kazakh cuisine.
Bringing Kazakh Cuisine to the World
Chekanin recently made waves on the international stage by presenting his culinary expertise at the GASTREET International Restaurant Show in Sochi, a major event attended by over 5,000 restaurateurs. Determined to introduce the world to authentic Kazakh flavors, he personally transported 23 kilograms of traditional Kazakh ingredients, including kazy and shuzhik (Kazakh horse meat sausages).
“It was tough managing everything on my own, especially with transfers,” Chekanin admitted. “But when my colleagues saw I had brought 23 kilograms of products, they were stunned!”
His determination paid off, as he ended up presenting his dishes to a much larger audience than anticipated. “I thought I’d be serving 30 or 40 people, but the amphitheater was packed with 300 attendees. I proudly introduced myself as a chef representing Kazakhstan,” Chekanin recalled.
His presentation included humorous anecdotes about his initial expectations of Astana, comparing his preconceived notion of endless steppes with the vibrant, modern city he found, complete with iconic landmarks like Khan Shatyr and Abu Dhabi Plaza. The audience responded with applause, intrigued by both his culinary journey and personal experiences.
Overcoming Challenges in Kazakhstan
While Chekanin has successfully introduced Kazakh cuisine to global audiences, working in Astana presents unique challenges. One of the major obstacles is Kazakhstan’s harsh winters, which can disrupt deliveries and affect restaurant operations.
“When the roads are buried in snow, deliveries can’t get through, and it impacts the whole city,” he explained. Despite these challenges, Chekanin and his team have developed a resourceful approach, adapting menus on the fly when ingredients are delayed.
His dedication to using local ingredients is central to his mission. Chekanin believes that featuring native Kazakh products not only enhances the dining experience but also puts his restaurant on the radar for prestigious global rankings like the Top 50 Best Restaurants.
“For any chef, being included in these lists is the ultimate goal. It’s like achieving immortality—your legacy is secured,” Chekanin shared. His long-term ambition is for his restaurant to be recognized among the top 100 in Central Asia and Eurasia, with hopes of one day reaching Michelin star status.
Promoting Local Identity Through Cuisine
Chekanin has been hosting a series of gastronomic dinners to draw global attention to Kazakhstan and its culinary heritage. He explained that Kazakhstan is at a peak of popularity, with local entrepreneurs promoting the country’s image through ethnic clothing, cultural patterns, and traditional cuisine.
“There’s a unique local identity here that many places in the world are missing,” Chekanin said, noting how his restaurant attracts a growing number of high-profile events and VIP guests.
The rise in international interest is evident. “Last year was quieter, and I had more time to create new dishes. But this year, with events like the Shanghai Cooperation Organization Summit and the World Nomad Games, everything has changed. The spotlight is on Kazakhstan,” he added.
Building Relationships with Local Farmers
A key aspect of Chekanin’s work is his collaboration with local farmers, which he sees as essential to supporting the local economy and elevating Kazakh cuisine. However, establishing these partnerships has not been easy.
“As a chef, I don’t have dedicated suppliers, so I have to search for farmers myself. It’s important to promote what’s grown locally rather than relying on imports from Russia or Europe,” Chekanin explained. This commitment to sourcing local ingredients was instilled in him by his mentors, world-class chefs Vladimir Mukhin and Anatoly Kazakov, who also champion the use of regional products.
Despite the challenges, Chekanin has managed to build relationships with farmers for specific ingredients. His vision extends beyond sourcing; he hopes to one day grow produce specifically for his restaurant, with plans to build greenhouses and hire an agronomist to manage the operation.
“We have the land and the budget, but we’re still searching for the right person to lead the project,” he said optimistically.
A Taste of Authentic Kazakh Cuisine
Working with local farmers has also given Chekanin the opportunity to experience authentic Kazakh dishes. Recently, he was treated to homemade Beshbarmaq, a traditional Kazakh meal, prepared by horse breeders. The difference in flavor from the restaurant version left a lasting impression.
“The smoked kazy and shuzhik were incredible. I’ve never tasted anything like it,” Chekanin recalled with enthusiasm.
Despite his experimentation with various dishes, Chekanin’s personal favorite remains a simple vegetable salad—a dish his mother used to make. “Even though I know exactly what goes into it, I can never quite replicate the taste. I think everyone has that one dish their mother makes that holds a special place,” he said fondly.
Chekanin’s dedication to Kazakh cuisine, his collaboration with local farmers, and his vision for the future reflect his deep commitment to both the local and global culinary scenes. As he continues to showcase the flavors of Kazakhstan to the world, his efforts are bringing the country’s cuisine into the international spotlight, fostering curiosity and appreciation for its rich culinary heritage.
Conclusion
Through his innovative approach to Kazakh cuisine, Chef Evgeniy Chekanin is not only elevating local ingredients but also helping to build bridges between Kazakhstan and the global culinary community. His commitment to collaboration with local farmers and his determination to promote Kazakhstan’s unique flavors are transforming the country’s food industry and putting it on the international stage.
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