Early Life and Career
Fayzulla Nishonov was born on July 9, 1998, in Tashkent, Uzbekistan. From an early age, he demonstrated a deep passion for the culinary arts, eagerly exploring different types of cuisines. Under the guidance of his professional chef mentor, Fayzulla began attending various events, where he mastered the preparation of a wide range of Uzbek national dishes and the art of presenting them with outstanding visual appeal. He firmly believes that food must first captivate the eyes before delighting the taste buds.
After completing his school education, Fayzulla pursued formal studies in the culinary field at the Professional College of Tourism in Tashkent in 2014. Throughout his studies, he was recognized as one of the top students, excelling in cooking technology, food safety, and customer relations. His education expanded beyond Uzbek cuisine, giving him deep knowledge of Central Asian, Italian, Middle Eastern, and French culinary traditions.
Entry Awards and International Recognition
During his college years, Fayzulla participated in numerous culinary competitions, showcasing his skills in preparing national dishes, culinary art presentations, and large-scale food preparations. His achievements include:
• Best Uzbek Plov Maker at his college in 2014.
• Top Culinarian Award at a national competition in Samarkand, where over 200 chefs from 12 regions competed.
• “The Best Culinary Art” in the event “New Uzbekistan – A New Outlook on the World
• Conducted Masterclass in Culinary Art for young chefs at the Tashkent Vocational College of Hospitality in 2016.
In 2017, Fayzulla graduated with excellent marks, earning the prestigious “Red Diploma”, a mark of high distinction, and was qualified as a 4th-degree chef in both national and international cuisines.
That same year, he proudly participated in the monumental “Plov Party” in Uzbekistan, where 7 tons and 260 kilograms of Uzbek plov were prepared by 100 chefs, setting a World Guinness Record. In that exclusive event more than 10000 people participate along whole Uzbekistan.
Evidence of Critical Role
In 2018, Fayzulla took the role of Head Chef at Bursa Restaurant, specializing in Turkish and Uzbek cuisine. His innovative menu additions played a crucial role in expanding the restaurant’s popularity and customer base.
In 2019, he enhanced his international experience by participating in a culinary training program in the United States. Upon returning to Uzbekistan, he competed in the 1st International Culinary Art Challenge, joining 400 chefs from 20 countries — and earned another prestigious award for his performance.
Fayzulla is not only a talented chef but also a passionate mentor. Throughout his career, he has shared his knowledge and expertise with the younger generation of chefs, deeply committed to nurturing the next wave of culinary professionals.
Personal Business
At the end of 2019 and the beginning of 2020, Fayzulla launched his own business, offering catering services for both private and government events. His brand, “Catering Cheff”, quickly gained popularity, especially for his stunning large-scale fruit carving art that continues to impress at major events. Today, his business enjoys a strong following with over 40,000 followers on Instagram.
In 2023, Fayzulla was honored with the prestigious “O’z kasbining fidoiysi” (Dedicated to His Profession) Medal for his outstanding contributions to Uzbek cuisine, his dedication to educating young chefs, and his service in organizing national events.
Currently, Fayzulla Nishonov serves as an Ambassador of Uzbek Cuisine and an Honorary Member of the Association of Chefs of Uzbekistan. He continues to advance his culinary career, gaining international experience, and sharing his love for Uzbek and world cuisine with audiences around the globe.
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