The Slow Food Cooks’ Alliance is an international network of chefs that protects biodiversity as well as supporting honest food producers.
More than 400 chefs, from restaurants, bistros, canteens and street kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia projects and the Ark of Taste, as well as local fruits, vegetables and cheeses, in their kitchens. They all have very diverse backgrounds and cooking styles, but they all share a commitment to protecting agricultural biodiversity and to safeguarding gastronomic knowledge and local cultures.
The cooks are requested to add the names of the producers to their menus, to give visibility to their work. The Alliance Cooks travel, meet with one another, participate in events and cook together.
Discover the Slow Food Azerbaijan Cooks’ Alliance chefs below.
With 10 years’ professional experience in culinary, Abulfaz Habibov has started his career at Hilton Baku Hotel. His culinary repertoire flourished at Pik Palace & Park Chalet hotel, followed by Baku Marriott Hotel Boulevard as Chef de Partie, where he developed and refined his culinary techniques. Having comprehensive knowledge of culinary Arts and quality food operations, Abulfaz participated at the […]
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Born in 1983 in Baku, Alihaydar Mammadov got admitted to the class of Confectionary Chef at Baku vocational school N11 at the age of 14. Since then, he has been on a professional journey that took him to Germany, France, England, Switzerland, Russia, Turkey to name a few. Everywhere he has been, Alihaydar has successfully represented Azerbaijani culinary heritage. In […]
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Firdovsi Ismayilov was born in 1968 in Lankaran, the place that plays an important role in the traditional cuisine of Azerbaijan. His love for culinary began in his childhood years. While he was learning secrets of cooking from his masters, Firdovsi was encouraged by Chef Shahhuseyn to move to the capital city – Baku, to enhance his practical experience. Later, […]
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Orkhan Mukhtarov began his professional career at the hotel New Intourist, at the age of 15. Six years later, he became an executive chef in AZZA restaurant chain. In 2013, he became a sous-chef at the Fairmont hotel, and in 2017 he has already been appointed as a chef of the Baku Marriott Hotel Boulevard and was the first Azerbaijani, […]
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Rufat Aliyarov, who has 20 years of professional experience in culinary, holds a bachelor’s degree in confectionery (Turkey) and a master’s degree in catering technology (Ukraine). Along with Azerbaijan, he has worked as a chef in several countries such as Italy, Turkey, Ukraine and England. Rufat Aliyarov is a member of the board at Azerbaijan Culinary Specialists Association, as well […]
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Tural Karimli was born in 1986 in Lankaran. Learning the art of cooking from his father, Tural took his first steps in this field while serving in the military. Specialized in Azerbaijani cuisine, Tural has participated in a number of culinary championships, such as ‘Golden Shah’. Having worked as a chef for more than 20 years, Tural still continues to […]
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Valid Talibzada, who has 20 years of professional experience in culinary, received his bachelor’s degree (engineer-technologist) at the Azerbaijan State University of Oil and Industry (former Azerbaijan State Oil Academy). He continued his education at Culinary College No. 10. Valid Talibzada has worked as a chef and head chef in a number of places such as Old city, Grand Hotel […]
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