I am the author of the Besarabian Spices project, and I am also a cook and adore my native land. I was born in the south of Danube Besarabia, in the village of Broska, nearly of the city of Izmail. On the one hand - the Danube plains, on the other - the Besarabian steppes.

   I grew up in a big family. According to the Besarabian tradition, 3 generations lived in one village house. My mother was born in Kakhovka, near Kherson. They moved with their parents from the Dnipro to the Danube. My father's family has lived on the banks of the Danube for several generations. Grandma Hronya made amazing fried pies with gytylia (local quince) jam, real mititei in tomato manja and sweet cookies “crispy shrub”.

   Therefore, my taste was formed in a very interesting and bright culinary context. Besarabian traditions and the best local products, Cossack and Kherson roots, as well as Moldavian, Bulgarian and Lipovanian friends did their job.

   I became a chef. And I left my native Besarabia. I worked in large and small restaurant companies, opened the most delicious restaurants, studied in Ukraine, Italy, Great Britain, Czech Republic and France. This life and professional school has shaped my taste, my cooking style and my principles. But roots are a stubborn thing. And I returned to my native Besarabia and began to discover its taste anew. And I consider it my duty to introduce you to it through the aromas and tastes of traditional local spices - Besarabian spices.