The dinner season was continued by chef Wicky Hynes — a holder of three Michelin stars, the chef of one of Belgium's most renowned restaurants, Zilte, and the winner of The Best Chef 2024 Awards. Under the guidance of Evgeny Chekanin, the chef of the capital's restaurant Selfie Astana, which has recently entered the international restaurant ranking La Liste, the kitchen of Selfie Astana has become the perfect place for creativity and self-expression for the famous Belgian chef.
In the world of haute cuisine, it is rare to encounter a chef who has reached such heights without a formal education. However, Wicky Hynes' journey is a story of passion, self-education, and a pursuit of perfection. He began his career not in the kitchen but by studying acoustic engineering. However, during his studies, he realized that his true calling lay in the hospitality industry.
Together with his wife Vivian, he opened his first restaurant in 1996.
“I had no formal culinary education, so I taught myself everything,” shares the chef. “Through self-discipline, continuous development, and a commitment to quality, I found my style and ultimately received three Michelin stars at Zilte.”
For Wicky Hynes, this journey symbolizes the idea that learning never ends and that true mastery comes through experience and ongoing self-improvement.
According to the chef, creating new dishes is more than just work; it is rather a form of creativity inspired by life. He draws inspiration from travels, exploring cultures, products, and techniques from various countries. Each new place opens up opportunities for experimentation.
“Inspiration can come from various sources: the taste of a new ingredient, a vivid memory, or even a meaningful conversation. Life moments, whether emotional or sensory, also play an important role,” he explains.
Wicky masterfully transforms these elements into dishes that reflect not only his culinary skill but also his personal view of the world. It is important to note that for the chef, the key to the perfect dish lies in respecting each ingredient. The secret is to create harmony while maintaining contrast. Each element on the plate should have its purpose, and balance is achieved through simplification and refinement. Thus, for him, technical perfection is essential, but so is the ability to evoke emotions through taste and texture.
Wicky emphasizes that at Zilte, a significant focus is placed on a sustainable approach to cooking.
“We are moving towards product-oriented cuisine,” the chef explains. “The quality and integrity of ingredients are at the center of our attention.”
This direction not only aligns with global trends but also reflects the chef's personal philosophy. Focusing on local products and their sustainable use contributes to environmental protection and highlights the flavor of each ingredient.
With the rise of culinary blogs and cooking shows, gastronomy has become more accessible and noticeable. However, the chef emphasizes that it is crucial for him to maintain authenticity.
“At Zilte, we adhere to the philosophy of ‘loud in our silence.’ We appreciate the power of social media, but we remain true to our values, placing quality above show,” he states.
In his view, the success of a restaurant is a symphony of many factors: cuisine, service, atmosphere, and design. “Music, lighting, and hospitality are just as important as the food itself. The main thing is to create a space where guests feel cared for and connected,” the chef emphasizes.
Unique Gastronomic Culture of Kazakhstan
The chef notes that in recent years, diners' preferences have changed. Modern clients seek more than just delicious food; they want a unique experience and emotions. According to him, Kazakhstan beautifully reflects these changes.
“Here, people travel a lot, bringing global influences and ingredients into the local cuisine. This creates a unique multicultural cooking style that inspires,” believes Wicky Hynes.
For example, for a festive dinner at Selfie Astana, the chef prepared a menu that reflects the harmony between Belgian gastronomy and Kazakh traditions. The menu featured seasonal ingredients, as well as luxurious elements like black caviar and king crab.
“My goal is to create dishes that unite two culinary cultures in an elegant and memorable way,” the chef concluded.
To promote gastronomy in Kazakhstan, restaurateur and founder of Good Project, Gurgen Basentsyan, in partnership with Damira Abdullaeva, launched the gastronomic project Astana Global Gastro.