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Timur Abuziarov is a professional chef and consultant in the restaurant industry for more than 16 years.
Chef Timur Abuziarov’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style.
For a long time, Timur worked in Moscow, where he headed the famous wine bar Wine Religion, which was awarded many prestigious awards as “The best wine bar in Moscow” according to Time Out magazine, as well as the owner of 3 glasses from Wine Spectator.
Timur began his career at the restaurant Varvary in Moscow under the famous Russian chef Anatoly Komm. Thanks to his work with chef Anatoly, Timur managed to work in such restaurants as Hotel de Crillon, restaurant Les Ambassador, Paris, as well as restaurant Le Palm D'or** at Hotel Martinez, Cannes and restaurant Pierre Gagnaire* at The Palace Hotel Les Airelles.
Then Timur went to train in Copenhagen with the former sous-chef of the Noma*** Christian Puglisi at the Relae* rand the legendary chef Rasmus Kofoed at the Geranium*** , the only chef who won all three Bocuse D’or awards.
Returning to Moscow, Timur became a chef and partner in restaurants with various concepts, from the restaurant Cevicheria r with Peruvian accents to the famous gastrobar Beer Happens, which managed to receive the award as “Best Gastrobar” 2018 according to GQ magazine.
Timur is the winner of the “The Young Talent” award by 2018 by guide Gault & Millau and “Best Young Creator” 2016 by Omnivore Festival.
Chef Timur Abuziarov has been featured in such magazines as GQ, Vogue, Moskvich, and several books about gastronomy have been published with his participation.
Timur Abuziarov is a O-1 talent visa holder and now lives in New York.
Chef Timur Abuziarov’s food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style.
For a long time, Timur worked in Moscow, where he headed the famous wine bar Wine Religion, which was awarded many prestigious awards as “The best wine bar in Moscow” according to Time Out magazine, as well as the owner of 3 glasses from Wine Spectator.
Timur began his career at the restaurant Varvary in Moscow under the famous Russian chef Anatoly Komm. Thanks to his work with chef Anatoly, Timur managed to work in such restaurants as Hotel de Crillon, restaurant Les Ambassador, Paris, as well as restaurant Le Palm D'or** at Hotel Martinez, Cannes and restaurant Pierre Gagnaire* at The Palace Hotel Les Airelles.
Then Timur went to train in Copenhagen with the former sous-chef of the Noma*** Christian Puglisi at the Relae* rand the legendary chef Rasmus Kofoed at the Geranium*** , the only chef who won all three Bocuse D’or awards.
Returning to Moscow, Timur became a chef and partner in restaurants with various concepts, from the restaurant Cevicheria r with Peruvian accents to the famous gastrobar Beer Happens, which managed to receive the award as “Best Gastrobar” 2018 according to GQ magazine.
Timur is the winner of the “The Young Talent” award by 2018 by guide Gault & Millau and “Best Young Creator” 2016 by Omnivore Festival.
Chef Timur Abuziarov has been featured in such magazines as GQ, Vogue, Moskvich, and several books about gastronomy have been published with his participation.
Timur Abuziarov is a O-1 talent visa holder and now lives in New York.
Culinary Service
- Menu implementation
- Staff training
- Food product development
- Delivery & catering menu development
- Menu pricing
- Food & beverage sourcing and costing
- Vendor selection
- Kitchen design & layout
- Kitchen equipment selection
Timur Abuziarov
Chef Consultant/ Executive Chef
Chef Consultant/ Executive Chef