Vladimir Stukotin
A professional and talented plant-based chef, expert in healthy nutrition,
passionate about the culinary arts since childhood.
Vladimir Stukotin is a professional plant-based chef with 20 years of culinary experience, including more than 14 years dedicated to conscious, ingredient-driven cuisine.
He has collaborated with wellness resorts, private clients, and hospitality brands across Europe, the Middle East, and Southeast Asia — developing full-scale menus, signature dishes, and product lines. His portfolio includes over 25 projects such as Premier Palace Hotel, Nebo’s, Vkus & Cvet, Vitamin Raw Food, Wild Tribe, Balifornia, By Cafe, The Cure, Ananda Glamping, and others.
Formerly a member of the Ukrainian Chefs Association, Vladimir has participated in culinary festivals, glossy publications, and the TV show Hell’s Kitchen, gaining recognition for his bold creativity and refined plant-based style. His food philosophy is rooted in purity, precision, and natural flavor. Many of his dishes emerge from intuitive experimentation — unexpected combinations, minimal heat treatment, and elevated plating.
He specializes in gluten-free, dairy-free, and allergen-sensitive cuisine, with a strong focus on fermentation, raw techniques, and nutrition without compromise. His approach blends modern culinary methods with local ingredients and a deep respect for the integrity of the product.
Each plate he creates is a balance of taste, function, and visual clarity — designed to inspire, nourish, and elevate.
He has collaborated with wellness resorts, private clients, and hospitality brands across Europe, the Middle East, and Southeast Asia — developing full-scale menus, signature dishes, and product lines. His portfolio includes over 25 projects such as Premier Palace Hotel, Nebo’s, Vkus & Cvet, Vitamin Raw Food, Wild Tribe, Balifornia, By Cafe, The Cure, Ananda Glamping, and others.
Formerly a member of the Ukrainian Chefs Association, Vladimir has participated in culinary festivals, glossy publications, and the TV show Hell’s Kitchen, gaining recognition for his bold creativity and refined plant-based style. His food philosophy is rooted in purity, precision, and natural flavor. Many of his dishes emerge from intuitive experimentation — unexpected combinations, minimal heat treatment, and elevated plating.
He specializes in gluten-free, dairy-free, and allergen-sensitive cuisine, with a strong focus on fermentation, raw techniques, and nutrition without compromise. His approach blends modern culinary methods with local ingredients and a deep respect for the integrity of the product.
Each plate he creates is a balance of taste, function, and visual clarity — designed to inspire, nourish, and elevate.
Chef’s Culinary Philosophy
The foundation for menu development in restaurants, educational programs, and retreats
Plant-based cuisine can vary widely — and more often than not, it includes white sugar, gluten, monosodium glutamate, deep-fried dishes, ready-made sauces and canned products, and processed vegan substitutes such as mock meats, cheeses, and cold cuts. It also frequently relies on nutritional yeast, chips, and other low-nutrition ingredients. In addition, the cooking process often involves harmful equipment such as microwaves, aluminum pots, or non-stick pans, which may negatively affect the nutritional value of food.
What sets Vladimir’s culinary approach apart is his complete rejection of such ingredients and methods. Instead, he prepares everything from scratch using only natural, whole, and organic products. For him, health always comes first — beyond just flavor and visual presentation.
Whether collaborating with restaurants or leading educational programs, Vladimir places special attention on ingredient quality and preparation techniques to ensure food that nourishes both the body and the soul.
What sets Vladimir’s culinary approach apart is his complete rejection of such ingredients and methods. Instead, he prepares everything from scratch using only natural, whole, and organic products. For him, health always comes first — beyond just flavor and visual presentation.
Whether collaborating with restaurants or leading educational programs, Vladimir places special attention on ingredient quality and preparation techniques to ensure food that nourishes both the body and the soul.
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