Dima Fomin
Dima Fomin — Sushi Chef & Food Technology Expert
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
Product and brand
I help seafood shops, sushi bars, restaurants and delivery brands create products from scratch and turn them into a brand.
Today, a website alone is almost useless if there is no strong product, clear brand and ready commercial offer behind it.
I create products from scratch and turn them into a packaged brand that can be sold online.
What I can do
- develop a product idea
- create a menu or product line
- shape the taste, presentation and sales format
- turn the product into a clear offer for customers
- create a website, catalog or online storefront
- prepare copy, structure and visual presentation
- help prepare the product for market launch
My strength is that I connect kitchen work and development. I understand the product as a chef: taste, cost, presentation and process. And I can package it as a developer: a website, catalog, online presentation or brand page.
I am looking for partners for seafood, sushi, delivery and online sales projects.
Contact meCV
Experience in kitchens, production and product work.
The full CV is available as a PDF. The key details from the document are listed below.
Experience
- FISH in HOUSE, Head Chef / Food Technologist · Ukraine — Dnipro · 2002 - now
Flagship role spanning 20+ years. · New product development · Quality control and shelf-life extension · Production process optimization · Equipment selection · Staff training · Sales volume management
- Restauracja Autorska "Miód Malina", Cook · Poland — Zgorzelec · 2017 - 2018
Signature restaurant. Worked with Polish and European cuisine.
- Restaurant Charlemagne, Cook, Seafood · France — Agde · 2017 - 2018
French restaurant specializing in seafood and Mediterranean cuisine.
- Boulangerie Pâtisserie WAWEL, Cook · Canada — Montreal · 2022 - 2023
Polish bakery and pastry shop. Bread, pastries, and traditional Polish products.
- Vocational School No. 53 — Dnipro, Certified Cook — Diploma with Honours · Ukraine — Dnipro · 2002 - 2003
Formal culinary education. Graduated with honours. Internship at Restaurant Charlie's.
Education
- Qualified cook. Technical School No. 53, Dnipro, Ukraine, September 1, 2002 - May 31, 2003. Graduated with honors and completed an internship at Charlie’s restaurant.
Selected work
My work
Bluefin Tuna Preparation with the Kitchen Team
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.