When Vladimir Chistyakov talks about food, he doesn’t just describe flavour. He describes memory, contrast, tempo. Born in the Siberian city of Krasnoyarsk, Vladimir began his professional life chasing stories with a pen, not a paring knife. But in 2014, the pull of the kitchen led him into a new kind of narrative — one where creativity is plated, not printed.
Fast forward a decade and Chistyakov is a major force in the culinary world. From leading kitchens in Moscow to heading up Alba near Dubai Opera and driving the vision of Metafoodies Group, he has earned Michelin Guide recommendations, international acclaim, and a loyal following online.
Known for a style that fuses French technique with Asian umami and Eastern spice, his food is confident yet unpretentious. Every element has purpose, feeling, story. Now based in the ever-evolving culinary hub of Dubai, Vladimir is focused on crafting experiences — not just meals.
We caught up with the award-winning chef, blogger and restaurateur to talk flavour, fusion and finding balance in a life filled with many hats:
Forming an Identity
You started out as a journalist. What was the moment you realised food was your true calling, and how did that shift shape the way you see storytelling on a plate?
I realised food was my true medium when I noticed it could tell stories more deeply than words. Journalism was about observation, but food? It’s about memory, emotion, identity. A dish can speak without saying anything. It can bring someone back to their childhood or take them somewhere they’ve never been.
You’ve cooked and built restaurants in Russia, and now you’re doing the same in Dubai. How has the move challenged or inspired your creative process?
Dubai pushes you. It’s fast, experimental, and incredibly diverse. Moving here made me sharper and more intentional. I had to rethink how I express ideas on a plate — to simplify, clarify, and still surprise.
Metafoodies is all about community, joy and gastronomy. What does that mean to you in real terms, especially in a city like Dubai?
To me, Metafoodies is about connection. Food is just the starting point. In a city like Dubai, where everything moves quickly, it’s about building something human. A sense of belonging around a shared love for flavour, hospitality and ideas.
You’ve worn so many hats — chef, blogger, restaurateur. How do you balance it all without losing your love for cooking?
I still think about food every day. That’s the anchor. Everything else — management, content, strategy — is built around that core. As long as cooking still makes me feel something, I’m in balance.
Style & Substance
You’ve built a signature style blending European technique with Asian and Eastern flavours. What draws you to that kind of fusion, and how do you keep it fresh without overcomplicating things?
I love contrast. I love when French technique meets Japanese umami or Uzbek spice. Fusion isn’t about stacking flavours. It’s about harmony. If one note is off, the whole thing falls apart. That tension keeps me excited.
You’ve received some serious accolades — Michelin recommendations, 50 Best Discovery, Chef of the Year. How do you keep the pressure from stifling creativity?
Accolades are great, but they can’t be the goal. If you chase stars, you stop taking risks. I try to stay grounded and focus on the product, the team, and the emotion behind a dish. That’s what keeps the creativity alive.
Food in Dubai is incredibly diverse and fast-moving. What do you think makes a concept truly stand out here?
Authenticity. Dubai doesn’t need another copy-paste concept. If your idea has a soul, if it’s personal and well-executed, people will feel it. This city rewards clarity and courage.
With Alba and Metafoodies, you’re now shaping not just dishes but entire dining experiences. What excites you most about building a concept from the ground up?
I love crafting a full atmosphere — not just the food but the pacing, the music, the visuals, the scent in the air. It’s like directing a play, and the guest is the lead. That full immersion is what excites me.
The Tasting Round
It’s a lazy Saturday, you’ve got 30 minutes, and guests are on the way. What’s your go-to last-minute crowd-pleaser?
Fresh pasta with good butter, parmesan and lemon zest. Fast, comforting, and everyone asks for seconds.
If you’re up at 1am and ordering off Deliveroo, what are you craving?
Something spicy. Usually ramen or Korean fried chicken.
Favourite hidden food or coffee spot in Dubai that makes you feel at home?
Qartuli. Quiet, simple, soulful.
Whether he’s designing a new tasting menu or posting behind-the-scenes clips for thousands of followers, Vladimir Chistyakov is telling stories with flavour. In Dubai’s crowded food scene, that voice, bold, refined and deeply personal, is one to watch.
