Ihor Mezentsev

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Ihor Mezentsev
Ihor Mezentsev.jpg
Born (1988-10-18) October 18, 1988 (age 35)
Kharkiv
NationalityUkrainian
CitizenshipUkraine
Alma materBasque Culinary Center
Occupation

Ihor Mezentsev (born October 18, 1988) is a Ukrainian chef, culinary expert, public speaker, author, and businessman. He has played a significant role in elevating Ukraine's presence in the global gastronomic arena.[1] Mezentsev is an ambassador for the Ukrainian Gastro Show.[2] He organizes gastronomic events for the Armed Forces, teaches modern gastronomy, and actively advocates for the recognition of Ukraine's culinary heritage worldwide.[3]

Mezentsev is the author of acclaimed culinary projects such as "Stomp," "Topot," "Food of the Future," "The Victory Menu," and "Varti." He founded the gastronomic magazine "Mezencev" and represents Ukraine at the Slow Food Chefs' Alliance. He also serves as a jury member for the National SALT Restaurant Award and a speaker at the Creative Chefs Summit. With his extensive contributions to the culinary field, he has become a prominent figure promoting Ukrainian gastronomy.[4]

Early life and education

Mezentsev was born and raised in Kharkiv, Ukraine, in a family deeply involved in the culinary industry. His mother was a confectioner, while his father was a deputy production manager. Notably, his uncle served as a chef on a ship, and his brother also pursued a career as a chef.

Career

Mezentsev's culinary journey began in 2005 during his service in the army at military unit A0800 in Odesa, Ukraine, where he gained valuable experience working in the officers' canteen.[5]

After his military service, Mezentsev started as the brand chef at Farsch Restaurant, a well-known burger chain under Yakitoriya. He also held positions as a chef at Kharyok Café and the Benedict Daily Bar. In 2017, he participated in the esteemed "13 Chefs" project, establishing his reputation as a skilled chef.[6]

In 2017, Mezentsev collaborated with food photographer Dmytro Bakhta on the "Food of the Future" project, promoting conscious consumption of products.[7] Subsequently, in 2019, he, along with Anna Smolyakova and Dmytro Bakhta, initiated the "Stomp" project, where ten chefs prepared dishes using ingredients found in the wild. The recipes developed during the project were featured in two published books.[8]

From 2018 on, Mezentsev actively participated in gastronomic summits in Ukraine and abroad, establishing himself as a notable figure in the culinary community. He served as a judge for the prestigious SIL national restaurant award from 2018 to 2020. In 2018, he delivered a "What mushrooms think about" speech at the Creative Chefs Summit.[9] Mezentsev participated in and presented the "Topot" project at the Ukrainian Gastro Show, focusing on future dining concepts. He further contributed to the gastronomic discourse through the IKRA Talk series, where he explored the digitalization of chefs.[10]

In 2020, Mezentsev introduced the "Topot Underwater" project, showcasing the use of local ingredients by professional chefs in collaboration with "Traditions Bench" within the Slow Food community.[11] He actively engaged in charitable activities, including the "Charity Lunch" event, where he provided free Christmas meals for 1,000 seniors.[12]

Continuing his dedication to promoting Ukrainian gastronomy, Mezentsev conducted a food tour for European journalists in 2021, allowing them to experience Kyiv's culinary culture and represent Ukraine on the global gastronomic stage.[13] He invited renowned culinary expert and founder of the Gastromasa International Gastronomic Conference, Gyokmen Syozen, to visit Ukraine.[14]

Throughout the ongoing conflict in Ukraine, Mezentsev demonstrated active support for small producers by implementing the "Victory Menu" initiative.[15] He dedicated five months of his time as a volunteer during the early stages of the war. He also played a crucial role in establishing "Varti," a platform that brings together leaders from various cities to organize charity dinners to raise funds for the Armed Forces. Mezentsev also initiated the project "Good morning, boss!" where chefs in their respective restaurants prepare breakfasts for internally displaced individuals and beneficiaries of charitable organizations.[16]

Since 2022, Mezentsev has been coordinating gastronomic events in support of the Armed Forces.[17] In addition, he serves as a jury member for the National SALT Restaurant Award and delivers speeches at renowned culinary gatherings such as the Creative Chefs Summit and IKRA Talks. Mezentsev also acts as an ambassador for the Ukrainian Gastro Show. Through his publication "MEZENCEV," Mezentsev delves into the untapped potential of ingredients and cultivates meaningful collaborations between chefs and producers.[18]

References

  1. ↑ "Оголошені переможці Національної ресторанної премії СІЛЬ 2020 року | СІЛЬ". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  2. ↑ "ІГОР МЕЗЕНЦЕВ / FARSCH". posteat.ua (in русский). Retrieved 14 July 2023.
  3. ↑ "Українські чиновники та шеф-кухарі обговорили важливість розвитку гастротуризму в Україні - PostEat". web.archive.org. 5 October 2021. Retrieved 14 July 2023.
  4. ↑ Anderson, Brett (3 June 2022). "Far From the Fighting, a Tennessee Deli Nurtures Its Ties to Ukraine". The New York Times. Retrieved 14 July 2023.
  5. ↑ "Топот. Українські шефи відправляться в Карпати, щоб випробувати свої вміння в дикій природі". life.nv.ua (in українська). Retrieved 14 July 2023.
  6. ↑ "12 обедов. Серия 2. Игорь и Сергей Мезенцевы". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  7. ↑ "Топот, або Як українські шефи-кухарі готують в диких умовах з шишками й ялинкою | Історії | ЛІГА.Life". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  8. ↑ "Мішина і Еллерт відновили стосунки — Мішина з Еллертом на весіллі колег — фото і відео / НВ". web.archive.org. 13 February 2022. Retrieved 14 July 2023.
  9. ↑ "Футурист української кухні Ігор Мезенцев про традиції і wow-техніки | СІЛЬ". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  10. ↑ "Igor Mezencev - Chefs Summit". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  11. ↑ "ZEIT ONLINE | Lesen Sie zeit.de mit Werbung oder im PUR-Abo. Sie haben die Wahl". www.zeit.de. Retrieved 14 July 2023.
  12. ↑ "ХАРЕК — новое городское кафе в Харькове | Харьков — куда б сходить?". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  13. ↑ "Wayback Machine". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  14. ↑ "Фоторепортаж: как прошел второй ужин проекта 13chefs в Харькове - Харьков Vgorode.ua". web.archive.org. 7 August 2021. Retrieved 14 July 2023.
  15. ↑ Thomas, Paula (2 September 2020). "Good, Clean, Fair Food in Ukraine: From Homegrown to Wild". Slow Food International. Retrieved 14 July 2023.
  16. ↑ "Ігор Мезенцев підсумував результати благодійних сніданків «Доброго ранку, шеф»". posteat.ua (in русский). Retrieved 14 July 2023.
  17. ↑ "Їли попіл і чорнозем з пшениці. Євген Клопотенко разом із чотирма шефами провів вечерю на підтримку ЗСУ". life.nv.ua (in українська). Retrieved 14 July 2023.
  18. ↑ "Гурмани та гастрономічні журналісти з усієї Європи на вечері у ресторані ZIA - JetSetter". web.archive.org. 7 August 2021. Retrieved 14 July 2023.

External links

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