" A recipe has no soul. You, as the cook, must bring soul to the recipe" Thomas Keller
Timur Abuziarov a chef and consultant, award winner " The Young Talent" 2018 by guide Gault & Millau and "Best Young Creator" 2016 by Omnivore Festival
Inquiry Form
Timur Abuziarov is a professional chef and consultant with over 16 years of experience in the restaurant industry. His culinary style blends the traditions of classical cuisine with a contemporary, personal approach to ingredients and techniques, showcasing a unique and visually striking presentation.
For many years, Timur worked in Moscow, where he led the acclaimed wine bar Wine Religion, recognized as "The Best Wine Bar in Moscow" by Time Out magazine and awarded three glasses by Wine Spectator.
Timur began his career at Varvary in Moscow under the renowned chef Anatoly Komm. This experience opened doors for him to work at prestigious establishments such as Hotel de Crillon and Les Ambassadeurs in Paris, as well as Le Palm D'or at Hotel Martinez in Cannes and Pierre Gagnaire at The Palace Hotel Les Airelles.
He further honed his skills in Copenhagen, training with former Noma sous-chef Christian Puglisi at Relae and the legendary Rasmus Kofoed at Geranium, the only chef to have won all three Bocuse d'Or awards.
Upon returning to Moscow, Timur became a chef and partner in various restaurants, from the Peruvian-inspired Cevicheria to the renowned gastrobar Beer Happens, which was awarded "Best Gastrobar" in 2018 by GQ magazine.
Timur has received numerous accolades, including the “Young Talent” award from Gault & Millau in 2018 and “Best Young Creator” at the Omnivore Festival in 2016. He has been featured in magazines such as GQ, Vogue, and Moskvich, and has contributed to several books on gastronomy.
For many years, Timur worked in Moscow, where he led the acclaimed wine bar Wine Religion, recognized as "The Best Wine Bar in Moscow" by Time Out magazine and awarded three glasses by Wine Spectator.
Timur began his career at Varvary in Moscow under the renowned chef Anatoly Komm. This experience opened doors for him to work at prestigious establishments such as Hotel de Crillon and Les Ambassadeurs in Paris, as well as Le Palm D'or at Hotel Martinez in Cannes and Pierre Gagnaire at The Palace Hotel Les Airelles.
He further honed his skills in Copenhagen, training with former Noma sous-chef Christian Puglisi at Relae and the legendary Rasmus Kofoed at Geranium, the only chef to have won all three Bocuse d'Or awards.
Upon returning to Moscow, Timur became a chef and partner in various restaurants, from the Peruvian-inspired Cevicheria to the renowned gastrobar Beer Happens, which was awarded "Best Gastrobar" in 2018 by GQ magazine.
Timur has received numerous accolades, including the “Young Talent” award from Gault & Millau in 2018 and “Best Young Creator” at the Omnivore Festival in 2016. He has been featured in magazines such as GQ, Vogue, and Moskvich, and has contributed to several books on gastronomy.
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