With 30 years’ experience, Maia Katsiashvili is leading the future generations of Georgian chefs; merging tradition with technology, and creating a new wave of exemplary dining experiences.
Chef Maia Katsiashvili
Favourite cuisine: Georgian
Favourite dish: Tomato and cucumber salad with Guda cheese and Tone bread
Current workplace: Restaurant Terrace, at Expo Georgia, and lecturer at the Culinary Academy.
Maia, tell us about yourself?
“I first learned about cooking by observing professionals at the start of my career as a kitchen helper. I was privileged to work alongside internationally recognised chefs, who demonstrated their appreciation for the taste and textures of local produce, and recreated Georgian dishes.
“I worked in many restaurants and progressed upwards without a struggle – when you identify your calling, it feels as natural as a fish in the sea. 10 years working with Sheraton provided me with experience that still underpins the skills and expertise that I continue to build upon, to this day. Preparing food for customers of British Airways, and Airzena was also a valuable experience; though nothing compares to the challenging environment and proficiencies developed by working in a bore-hole – managing a field kitchen, and being responsible for the daily meals of countless workers.
“I’ve been with Expo Georgia for 6 years now. I lead F&B in the area, including Restaurant Terrace and Pavilions 3 and 1, where we cater for anywhere up to two-thousand visitors.”
Tell us about your career in culinary academy?
“I started working at The Culinary Academy, seven years ago. It was the first culinary school, in Georgia, and I now teach students there, in Georgian cuisine and the technology of cooking. Approximately one-thousand students have passed through my classrooms. At first, they probably see me as ‘the horror teacher’, but after some time they may see that I can smile, too.
“Culinary education is hard. I always explain to my students that being a chef is not an easy occupation. It needs love, dedication and emotional investment. Chefs need to cook the same dish, daily, as if it is being cooked for the first time, with precise and exact standards, every single time. I’ve had students who’ve been home cooks, for their whole adult lives, but resigned from the academy due to the pressures and level of complexity. On the other hand, I’ve had many successful students and, as a teacher, there is no better appraisal for me than hearing positive feedback about their successes and achievements.”
How do you feel about Georgian cuisine?
“Georgian cuisine is a friendly cuisine, rich in flavour and taste. Locals have always been close to nature and have, therefore, tried an abundance of greens that now shape our menus and eating habits. Similax, purslane, Jonjoli (from the caper family) and garlic roots, to name a few – each a product of Georgian soil. We do consume excessive amounts of walnuts and fats, but our genes adapt to domestic cuisine, just like any other nation.
“Our most prized offerings are, surely, our unique range of cheeses: braided cheese, Chechilly, Tenilly, goat’s cheese, and wine cheese etc.”
How has the restaurant landscape changed over time?
“During the Soviet Union many things were restricted. Even after its collapse, the majority was afraid to develop, there were few places to eat-out, and these were mostly diners, where dishes were prepared by those experienced in homecooking.
“Slowly, great changes began: service providers and customers in Georgia started to develop, and customers now know what tasty means – and restaurants know how to offer a wide range of appetising dishes and dining experiences to supply the demand.”
Editor’s note: Interested in taking a culinary journey? Maia provides private tuition for locals, tourists and expats. For more information, get in touch by DM on Insta @Kobrava_foodblog.ge.