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IGGYCOOKS

Igor *Iggy* Kuznetsov is a chef, who worships slow and dedicated handcraft. He established his name as a ramen pioneer in Vienna, Austria from 2015 to 2018. However he quit the noodle business to concentrate on freelance cooking specialising in creating singular experiences.

 

Iggy augmented his culinary technique at Basque Culinary Center, San Sebastian, Spain and sharpened the skills in Tokyos renowned kitchens, including Shinobu Namae´s l´effervescence and Thomas Frebel's INUA. 

 

His cookings eclectic flavours reflect strong influences from Asian cuisines, for instance Japanese, Korean and Thai, but also retain a touch of various European traditions. Iggy believes that deep down we are all savages and instinctively feel what good food tastes like. When a dish is cooked fresh and with care, we cannot help it but relish it with a smile. Good food, cooked from local ingredients in a simple yet sophisticated way, and most importantly with respect towards the nature and community, inherently leads to healthy and happy life.

2015-2018 Head chef / founder at karma ramen, Vienna

2019 Training at INUA, Tokyo

2018 Perfecting culinary technique course at Basque Culinary Center, San Sebastian

2018 Training at l´effervescence, Tokyo

2016 Training at Nihonbashi ôsaka Washoku, Tokyo

2015 Training at Yamato Ramen School, Kagawa

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PAST

SAVAge impermanence

Wildly popping up eclectic chefs table

25.04.19 - Wolves & Sheep, Supersense, Vienna, Austria

23.-25.05.19 - Iggy cooks with Panda, Panda, Porto, Portugal

30.05.19 - Pigs & Grapes, Supersense, Vienna, Austria

15.06.19 - Japanese Farmers go Europe. Washubaru AGI, Tokyo, Japan

01.08.19 - WALD1/4 x JAPAN, Henzl´s Ernte, Vienna, Austria

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FUTURE

 

Chef´s memorandum

"I wasn't raised as a chef. I didn't have the luck to be born into a farmers or chefs family somewhere in southern France. I grew up in the suburbs of Moscow and that in the 90s. We had no good ingredients available at grocery stores, practically nothing available. However some homegrown tomatoes and potatoes, and those were wonderful. My parents also used to keep chickens. My moms cooking was very simple, but delicious, probably as most of moms. However I was always interested if there is anything beyond that. My first attempt to put a pan on the stove happened as i was 4 years old: i cooked plasticine i used to play with, i mixed it until it burned and ruined my mother´s pan. As i was 5 i used to make oatmeal cookies when mom baked bread.

 

At the age of 18 i left Russia. For last 16 years I've been living in Austria, acquired vital professional knowledge and skills in Japan and in Basque Country. Being a hopeless enthusiast of Asian food, freshly baked bread and sharing a large warming homemade grandma style dish, it doesn’t work for me to identify with a certain country's cuisine, as well as i don´t identify myself with any nationality. For me, food should be independent from stereotypes and defined by two things: first, local ingredients, produced with love for nature and community, which allow the guest to meet and learn the local terroir; second, inspirations from around the world which enable new surprising layers of textures and flavours. I don’t like using recipes, but prefer to cook based on my senses and intuition. I believe, that only through affectional handcraft a meal can evolve into a fulfilling and delightful feast. 

Once somebody told I’m “team universe”. I consider myself a citizen of the world and a savage so I see my cooking as well. 

I think we are all savages, but we are learning to contemplate the impermanence and enjoy a moment in life."

Vincent Van Gogh. 1890. The Wheat Field. Sunrise

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