Oleksii Povtoreiko

Chef at Whisky Corner Restaurant

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I was born on May 26, 1980, in Kyiv. Even though it’s been 34 years, I still clearly remember when I knew I wanted to become a chef. I was always amazed at how well my dad could cook. Back then, being a “chef” wasn’t exactly seen as a man’s job, but by the time I was in 7th grade, I made up my mind that I would learn the craft and become the best. According to my parents, my first attempts at cooking turned out pretty well, but, of course, parents always like to cheer on their kids.

After graduating high school, I went to culinary school, and right after finishing, I got a job as a kitchen assistant. Two months later, I was promoted to chef. A year after that, I got drafted into the army, and as you can guess, there wasn’t much fine dining there. We had 9 chefs, 50 assistants, and 1,500 hungry soldiers to feed. You might ask, “What can you learn in those conditions?” Discipline, responsibility, and organization. For any chef, especially a good one, these things are as essential as air.

My first head chef job was at the River Palace entertainment complex. That’s where I was lucky enough to work with and learn from a French chef named Olivier Lumière.

During that time, I realized that a chef’s main job is to never stand still. You can’t be afraid to experiment, and you’ve got to keep getting better every day. You should share your experience and not be afraid to ask questions. In my 9 years as a head chef, I helped open places like Café de Paris, the fusion restaurant Ma petite, the Italian Bellagio, and a countryside club called Dacha. Each place was totally different, and the experience was priceless.

Currently, I’m the head chef at the Scottish House-restaurant Whisky Corner. Now, I’m not just a chef, I’m also a true single malt whisky connoisseur.

Like many chefs, I get asked a lot if I enjoy cooking at home. Let’s just say I cook only on special occasions. The rest of the time, my wife handles it wonderfully, though she does hear the phrase “This could use a bit more flavor” quite often.

What can I say? A chef is still a chef at home. But sometimes, I just want to relax and enjoy a good old pizza. The kids love it, and so do I.

For this project, I decided to present my signature dish, Beef Wellington. Since I work at a Scottish house-restaurant, the sommelier and I paired it with the perfect whisky to match its flavors.

Whisky Corner Restaurant

Tucked away in the heart of Kyiv lies Whisky Corner, a Scottish house-restaurant that takes diners on an immersive journey into the world of whisky and fine dining. As the only whisky-focused establishment in Ukraine, Whisky Corner transcends the typical dining experience, offering more than 730 varieties of whisky, carefully paired with traditional Scottish fare and innovative chef-driven dishes. This ambitious vision belongs to its head chef, who, alongside the owner, crafted a menu that harmonizes the bold flavors of whisky with refined cuisine.

Walking into Whisky Corner feels like stepping into an intimate corner of Scotland. The dimly lit, wood-paneled interior evokes the warmth of a Highlands lodge, while shelves stocked with rare bottles from Scotland, Ireland, the U.S., Japan, and even Taiwan signal the restaurant’s serious commitment to whisky culture.

The culinary program doesn’t fall short of its grand ambitions. Whisky Corner offers an impressive variety of cold and hot appetizers, first courses, salads, and hearty mains featuring the finest cuts of meat, fresh fish, and seafood. The pairing of whisky with these dishes isn’t just an afterthought — it’s an integral part of the experience. From beginning to end, the menu has been meticulously curated to enhance the intricate, smoky, and peaty notes of its vast whisky selection.

What sets Whisky Corner apart, beyond its unparalleled whisky collection, is the innovation and thoughtfulness of its dishes. Here, whisky isn’t just served in a glass but becomes a critical element of the cooking process. Dishes infused with whisky provide unexpected layers of flavor that surprise and delight the palate, elevating each bite into something extraordinary.

Whisky Corner also stands out for its lively atmosphere. Weekly events include live concerts featuring both up-and-coming and established Ukrainian bands, themed whisky tastings, and interactive experiences like whisky quests — turning a simple dinner into a full evening of entertainment.

And while the food and drink are stellar, the true charm of Whisky Corner lies in its dedication to hospitality. The staff, led by a knowledgeable and approachable team of whisky experts, are as much a part of the experience as the whisky itself. They guide guests through their dining journey with warmth and attentiveness, creating a relaxed, yet polished ambiance that feels both welcoming and refined.

For those seeking a truly immersive experience into whisky culture, or simply a culinary adventure that blends tradition with creativity, Whisky Corner is a hidden gem. This restaurant offers Kyiv a window into Scotland, where whisky and food are celebrated in perfect harmony.

Sofiivska St. 16/16, Kyiv, Ukraine
Tel: +38 044 279 0215, +38 050 480 3803