In partnership with SUN Group

On the occasion of International Chef’s Day, we went behind the scenes of SUN Group – a holding where every plate sounds like a symphony and every chef creates not by recipe, but by inspiration.

1. Sincerity of Taste – Like in Cucucina

If Italy could be served on a plate, it would look exactly like Cucucina. Here, pasta smells like sunshine, tomatoes – like childhood, and every sauce sounds like an Italian aria. At the helm is brand chef Alexey Besedin, a man who turns simplicity into art.

“The main thing is not to overcomplicate. Italian cuisine is about honesty and respect for the product,”

he says

Under his direction, the Cucucina kitchen is a true orchestra, where each chef plays their own unique part.

Yuriy Drugov, head chef of the first Cucucina, is a virtuoso of the classical line who brings together textures and aromas, giving his dishes that very “soul of Italy”. His risotto is like a painting created with cream and white wine, while his Alfredo pasta embodies tenderness and perfection.

Ilnur Moldabayev, head chef of the second Cucucina, brings fire and character to Italian philosophy. He boldly plays with textures and flavors, turning classics into modern gastronomic revelations: sous-vide meats, citrus- and herb-based sauces, and light experiments that spark inspiration.

Thanks to this trio – Besedin, Drugov, and Moldabayev – Cucucina has become more than just a restaurant. It’s a living organism where taste is born from respect, emotion, and passion. Italy isn’t imitated here – it’s felt.

2. Patience and Energy -The Art of Nurkanat Moldazhanov

He speaks to dough as if it were alive.

“Pizza feels the mood of the cook. You can’t rush it – you have to listen to it,” admits Nurkanat Moldazhanov.

He bakes his Margherita with such love that even the crust seems to smile. Each of his evenings is the aroma of basil, sun-ripe tomatoes, and mozzarella melting at the exact moment the perfect flavor is born.

“Dough is like a person. If you give it time, it will open up,” adds the pizzaiolo of Sun Group Asia.

3. Respect for Roots -The Soul of Georgian Cuisine by Andrey Sobolev

At Manana, the kitchen sings. Here, khinkali rustle like mountain winds, and khachapuri stretches like happiness itself. Andrey Sobolev is a chef who knows how to preserve the soul of Georgian gastronomy while speaking to guests in a modern language.

“Georgian cuisine is not just food – it’s an energy that brings people together,” he says.

In TKH, every dish is like a small celebration – and instead of applause, there are smiles from guests.

4. Aesthetics and Inspiration – The Sweet Philosophy of Munisa Alieva, Pastry Chef of Cucucina

In her world, everything breathes beauty. And desserts are emotions you want to remember.

Her signature “Lemonka” – a sunny yogurt-citrus mousse – instantly transports you to Amalfi.

“If a person smiles after the first bite, it means I’ve done it right,” says Munisa.

Natural, aesthetic, and full of love – three pillars of her pastry philosophy.

5. Harmony of Cultures – The Mediterranean by Chef Ilya Kotyakov

Nika Restaurant is a Greek symphony of flavors that echoes the Mediterranean. Chef Ilya Kotyakov blends Eastern generosity with Western lightness, creating dishes that carry the aromas of the sea, lemon, and freshly baked bread.

“Food is the language we use to speak about feelings,” admits Ilya Kotyakov.

At Nika, even the presentation is art – every detail holds harmony, every scent tells a story. His cuisine is about keeping the soul alive in a world that never stops changing.

Flavor Born from the Heart: The Philosophy of SUN Group

SUN Group is not just a restaurant chain but a living ecosystem of flavor, created by international restaurateur Alexander Orlov. The holding is confidently shaping the gastronomic map of the new Tashkent, turning the city into one of the most vibrant culinary capitals in the region.

Under the SUN Group brand, Cucucina (two restaurants), Nika, Manana, and TKH are already open – and by the end of the year, a new project, Salama, will join them, promising to become another gem in the collection.

Each restaurant is more than just a place. It’s a story told in the language of flavor. Here, food is cooked with respect, served with inspiration, and love is expressed through it. Every dinner feels like a celebration, where warmth comes not from the lamps but from the hearts.

And today, on International Chef’s Day, we want to say thank you to those who inspire, create, and make this city more flavorful, more beautiful, and kinder.