Dima Fomin
I am a sushi chef and food production technologist. I help restaurants build quality, processes, and menus based on product, seasonality, and technical precision.
Through this blog and my projects I share practical knowledge from professional kitchens. My goal is to help chefs, restaurants, and food enthusiasts understand the product, technique, and technology that underpin modern gastronomy. I believe a strong kitchen starts not with a recipe, but with an understanding of the process.
20+ years of experience · 6 countries · HACCP certified · Sushi & Seafood specialist
Selected work
Carp is one of the most traditional freshwater fish used in Central and Eastern European cuisine. A fresh carp should have clear eyes, firm flesh and a clean smell of water. To cook carp without small bones, chefs usually score the fillet across the bones before frying or roasting. During cooking the small bones soften and become almost unnoticeable. This technique is widely used in professional kitchens to make carp easier and more enjoyable to eat.
A fresh bluefin tuna prepared in the kitchen by the chef team. Large tuna like this is carefully processed to create premium sushi and sashimi. Working with whole fish requires precision, knowledge of fish anatomy and experience in Japanese cuisine.