The initiative was made possible through collaboration between 365 ART (Switzerland) and Ainur Akhmetova, founder of Laureate Grand Café and organizer of In the Kitchen in Kazakhstan. The project serves as a cultural bridge between Europe and Kazakhstan, connecting people through creativity, gastronomy, and education.
Attendees heard from the project’s participants — artist Norbert Brunner, Michelin-starred chefs Dominik Sato, Fabio Toffolon, Yoshiko Sato, and co-organizer Ainur Akhmetova.
Ainur Akhmetova emphasized that In the Kitchen reflects the mission of cultural exchange and highlights the educational aspect of the project — students of Almaty Technological University (ATU) are trained by MICHELIN chefs and take part in master classes.
The project was conceived by Olga Daniele, founder of 365 ART, as a platform for self-expression through art and gastronomy. Its key goal is to publish a Book of Culinary Art, designed to inspire creativity and experimentation both in professional kitchens and at home.
“I’ve always dreamed of uniting art and gastronomy, as both speak the language of emotion. In the Kitchen became a way to show that cooking is also a form of creation. I hope the upcoming book will inspire everyone to experiment and find joy in simple things,” said Olga Daniele.
Austrian artist Norbert Brunner presented his art object — a signature table now on display at Laureate Grand Café — and introduced his long-term international project TIMEPILL, which he has been developing since 2001.
“I create these tables with simple, clean design so that people from any country can sit around them. Each piece is born from dialogue. TIMEPILL is about time, memory, and human connection. It began in Vienna, continued in Japan, China, the UK, and Austria — and now, it’s here in Kazakhstan. There’s symbolism in this: culture as a bridge between past and future.”
Brunner’s TIMEPILL Project includes over twenty exhibitions worldwide — from Palais Epstein (Vienna) and the Architecture Biennale (Beijing) to the National Museum of Kazakhstan (Astana, 2022) and IMA Gallery (Vienna–Kobe, 2024). The project is curated by Olga Daniele (365 ART), in collaboration with Adyr Aspan and Gabriele Galimberti.
The gastronomic program was led by Dominik Sato and Fabio Toffolon (The Chedi Andermatt, Switzerland), chefs of Michelin-starred restaurants in the Swiss Alps, and Yoshiko Sato (The Japanese at Gütsch, 2 Michelin Stars). Their philosophy, ichi-go ichi-e — “one moment, one encounter” — transforms dining into an emotional journey where every flavor carries artistic meaning.
Chefs Dominik Sato and Fabio Toffolon shared their impressions:
“We opened The Japanese in Switzerland and earned a MICHELIN Star just four and a half months later — but it took years of passion and dedication to reach that point. We love working with high-quality ingredients, and Kazakhstan surprised us — the products here are truly outstanding. We were deeply inspired by the energy and curiosity of the students at ATU.”
Yoshiko Sato added: “For me, dessert is a moment of tenderness and beauty — not just a taste, but a memory that stays with you.”
This year’s edition placed special focus on education. Students of Almaty Technological University (ATU), one of Central Asia’s top universities, received free training from Michelin-starred chefs through lectures and workshops held at Laureate Grand Café and ATU itself — giving young talents a glimpse into the world of haute cuisine.
Founded in 1957, Almaty Technological University (ATU) ranks among Kazakhstan’s top five universities and holds positions in the QS World (1001–1200) and QS Asia (354) rankings. Over 70 years, ATU has trained more than 60,000 professionals in food technology, hospitality, fashion, IT, and tourism. The university is proud of its ATU Inn training complex and its Kazakhstan–Swiss double-degree program with HTMi, opening global career opportunities for students.
A special guest of the project was Giliola Masseroni, owner of Gioielleria Maison Giglio (Cremona, Italy), who presented a jewelry collection inspired by the apple — a timeless symbol of beauty, temptation, and creation. In her speech, Giliola noted that the apple motif perfectly resonates with Almaty’s symbol as the “City of Apples,” giving the collaboration an additional layer of meaning. Through her work, Giliola continues the Italian tradition of merging craftsmanship, emotion, and artistry in jewelry — turning each piece into a wearable work of art.
In the Kitchen has become a cultural bridge between Europe and Kazakhstan, uniting professionals, artists, and culinary masters through the art of taste and the philosophy of the moment.
In the Kitchen: Anniversary Edition is more than a gastronomic event — it is a philosophy, a dialogue, and an inspiration for a new generation.
Project Partner: Limba Cosmetics Home Line — a professional care system based on intelligent formulas that read the needs of your hair and deliver visible results from the first use. Limba creates a personal beauty code tailored to individual hair needs, enhancing and prolonging salon treatments.
