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Greeneration edible flower microgreens dubai
Crafting Culinary Excellence with Greeneration’s Edible Flowers
Interview with Chef Dmitry of KRASOTA Dubai
At KRASOTA Dubai, gastronomy converges with digital art to create a truly immersive dining experience. Executive Chef Dmitry leads the charge, using innovative techniques and premium ingredients like Greeneration's edible flowers and microgreens to craft unforgettable dishes.
With its exceptional concept, KRASOTA has caught the attention of notable figures, including Sheikh Mohammed bin Rashid Al Maktoum and the globally renowned blogger MrBeast, both of whom have visited the restaurant, making it a must-visit destination for food enthusiasts!
We had the privilege to sit down with Chef Dmitry to discuss his journey, his philosophy on cooking, and how Greeneration contributes to his culinary masterpieces.
With its exceptional concept, KRASOTA has caught the attention of notable figures, including Sheikh Mohammed bin Rashid Al Maktoum and the globally renowned blogger MrBeast, both of whom have visited the restaurant, making it a must-visit destination for food enthusiasts!
We had the privilege to sit down with Chef Dmitry to discuss his journey, his philosophy on cooking, and how Greeneration contributes to his culinary masterpieces.
Greeneration: Hi, Chef Dmitry! Thank you for taking the time to talk with us. Can you introduce yourself and tell us about your role at KRASOTA Dubai?
Chef Dmitry:
My name is Dmitry, and I’m the executive chef at KRASOTA Dubai. My role, like many chefs, is multifaceted: I create dishes, ensure quality control of ingredients, collaborate with local suppliers, train the team, manage operations like pricing and costing, and engage in constant creative activity. Essentially, I’m responsible for shaping the entire dining experience.
Chef Dmitry:
My name is Dmitry, and I’m the executive chef at KRASOTA Dubai. My role, like many chefs, is multifaceted: I create dishes, ensure quality control of ingredients, collaborate with local suppliers, train the team, manage operations like pricing and costing, and engage in constant creative activity. Essentially, I’m responsible for shaping the entire dining experience.
Greeneration : What was the journey that brought you to this role?
Chef Dmitry: I started working in our alliance in 2018, following an internship in Italy. I had the opportunity to either remain in Italy or seek out the best restaurants in Moscow. I chose the latter and joined White Rabbit, where I worked for three years, reviving the laboratory and honing my skills.
I also had the privilege of interning at El Celler de Can Roca, twice named the world’s best restaurant. Afterward, I joined KRASOTA Moscow, a gastronomic theater directed by Licarion Solntsev, with plans to expand into Dubai. A year and a half ago, I came to Dubai to launch KRASOTA here, and we’ve been delighting guests ever since.
Chef Dmitry: I started working in our alliance in 2018, following an internship in Italy. I had the opportunity to either remain in Italy or seek out the best restaurants in Moscow. I chose the latter and joined White Rabbit, where I worked for three years, reviving the laboratory and honing my skills.
I also had the privilege of interning at El Celler de Can Roca, twice named the world’s best restaurant. Afterward, I joined KRASOTA Moscow, a gastronomic theater directed by Licarion Solntsev, with plans to expand into Dubai. A year and a half ago, I came to Dubai to launch KRASOTA here, and we’ve been delighting guests ever since.
Greeneration: What initially attracted you to Greeneration’s edible flowers and microgreens?
Chef Dmitry: In today’s gastronomy, ingredients like microgreens and edible flowers are indispensable. They set the tone, mood, and flavor of a dish. We started working with Greeneration because they were already proven in Russia, and their quality and flexibility stood out when we transitioned to Dubai.
For example, in our matcha and feijoa dessert, velvet flowers complete the flavor profile. The herbaceousness of matcha complements the exotic sweetness of feijoa, but the floral notes of velvet flowers add the finishing touch.
Chef Dmitry: In today’s gastronomy, ingredients like microgreens and edible flowers are indispensable. They set the tone, mood, and flavor of a dish. We started working with Greeneration because they were already proven in Russia, and their quality and flexibility stood out when we transitioned to Dubai.
For example, in our matcha and feijoa dessert, velvet flowers complete the flavor profile. The herbaceousness of matcha complements the exotic sweetness of feijoa, but the floral notes of velvet flowers add the finishing touch.
Greeneration: How do your customers respond to the use of edible flowers and microgreens in their meals?
Chef Dmitry: Guests notice and appreciate the attention to detail. Edible flowers and microgreens add visual appeal and a layer of sophistication that elevates the dining experience. They contribute to the storytelling behind each dish, which is a key part of our concept.
Chef Dmitry: Guests notice and appreciate the attention to detail. Edible flowers and microgreens add visual appeal and a layer of sophistication that elevates the dining experience. They contribute to the storytelling behind each dish, which is a key part of our concept.
Greeneration: Sustainability is a big topic in the culinary world. Does it influence your ingredient sourcing and menu planning?
Chef Dmitry: Absolutely. Sustainability is at the core of what we do. Working with suppliers like Greeneration, who align with these values, is important to us. The future of food is in its functional benefits. I see a growing trend toward food as medicine, and microgreens can play a key role here. Adaptogenic and superfood greens, in particular, will be increasingly important for both flavor and health benefits.
Chef Dmitry: Absolutely. Sustainability is at the core of what we do. Working with suppliers like Greeneration, who align with these values, is important to us. The future of food is in its functional benefits. I see a growing trend toward food as medicine, and microgreens can play a key role here. Adaptogenic and superfood greens, in particular, will be increasingly important for both flavor and health benefits.
Would you recommend Greeneration’s edible flowers and microgreens to other chefs and restaurateurs? If so, why?
Chef Dmitry: I already do! Greeneration stands out for their quality, flexible terms, and personal approach. It would also be helpful for chefs if they provided more details on the nutritional benefits of their products—this would enhance storytelling and connect diners to their meals on a deeper level.
Chef Dmitry: I already do! Greeneration stands out for their quality, flexible terms, and personal approach. It would also be helpful for chefs if they provided more details on the nutritional benefits of their products—this would enhance storytelling and connect diners to their meals on a deeper level.
Greeneration: Finally, what advice would you give to aspiring chefs who want to build a career like yours?
Chef Dmitry: Be curious, stay creative, and pay attention to details. Understand the ingredients you use, their origins, and their benefits. This knowledge will help you craft meaningful dishes and connect with your audience.
Chef Dmitry: Be curious, stay creative, and pay attention to details. Understand the ingredients you use, their origins, and their benefits. This knowledge will help you craft meaningful dishes and connect with your audience.
