Chef Timofey Sulima wasn’t born with a silver spoon. He was born on a small farm in Druzhkovka, Ukraine, where life was simple and food was real. Surrounded by gardens and animals, Timofey grew up understanding where food came from. He watched his family grow vegetables, raise animals, and prepare meals that were wholesome and full of love.
As a child, he didn’t dream of Michelin stars or luxury restaurants. He simply loved food and the joy it brought to people. That early connection to nature and simplicity became the foundation for everything he would go on to create.
A Bold Move to Moscow
As a teenager, Timofey moved to Moscow. At first, he followed a more traditional path and enrolled in university to study economics. But soon, he felt something was missing. He wasn’t excited about numbers and spreadsheets—his heart was in the kitchen.
Without attending a formal culinary school, Timofey started working in restaurants. He learned by doing—peeling potatoes, cleaning fish, and watching seasoned chefs work their magic. He listened, asked questions, and studied every plate that left the kitchen. Slowly but surely, he found his rhythm.
Building His Identity in the Kitchen
Timofey didn’t want to just copy others. He wanted to find his own voice. While many chefs focused on complicated techniques and fancy plating, Timofey focused on one thing: flavor. His goal was simple—create food that people remember.
He began crafting dishes that were clean, seasonal, and full of personality. Instead of overwhelming plates with too many ingredients, he highlighted just a few and made them shine. This minimalist approach became his signature.
The Birth of FLØR
In his early twenties, Timofey launched FLØR in Moscow. The restaurant quickly gained attention. People were drawn to its simple but thoughtful menu, Scandinavian-inspired interiors, and the peaceful, honest vibe that echoed Timofey’s personality.
At FLØR, the menu changes with the seasons. One day, you might find crab orzo with dill and citrus. Another, you’ll see roasted cabbage steak with green pepper sauce. Every dish reflects Timofey’s belief that less is more—if it’s done right.
His philosophy is rooted in quality over quantity. Each dish is tested again and again until it’s just right. He trusts his ingredients and treats them with respect. And he teaches his team to do the same.
Conquering Dubai with FLØR DXB
After the success of FLØR Moscow, Timofey took another bold step: opening FLØR in Dubai. The new restaurant in the DIFC district brought his vision to the UAE. Here, he introduced Dubai’s diners to his clean and modern take on European cuisine.
Opening in a new city came with challenges. New team. New customers. A different pace of life. But Timofey stayed true to himself. He brought the same calm, focused energy to FLØR DXB. He trained his chefs, oversaw every detail of the menu, and made sure the Dubai location felt just like home.
Now, FLØR DXB is one of the city’s most talked-about new dining spots.
Awards and Recognition
By the time Timofey was 24, he was already one of the most respected young chefs in the region. His work earned critical acclaim, and food lovers across Moscow and Dubai took notice.
But Timofey doesn’t cook for awards. He cooks because he loves it. Because a perfect roast, a warm bowl of pasta, or a beautifully seared piece of fish can make someone’s day. His goal is to make people feel something through food.
Leading with Humility and Focus
Despite his rising fame, Timofey stays grounded. In the kitchen, he is calm, precise, and kind. He mentors young chefs and encourages creativity, reminding them that passion matters more than perfection.
He’s also highly present in his restaurants. He doesn’t just pop in for photos—he’s in the kitchen daily, tasting sauces, checking produce, and leading by example.
His team respects him not just because he’s talented, but because he’s real. There’s no ego, just love for the craft.
Life Beyond the Kitchen
Outside of work, Timofey enjoys quiet moments. He spends time in nature, listens to music, and experiments with new flavors in his home kitchen. He’s not obsessed with fame or chasing trends. He believes that true success is about doing what you love, every day, with care.
On Instagram, he shares behind-the-scenes shots from the kitchen, inspiration from his travels, and glimpses of his day-to-day life. His followers admire his honesty, simplicity, and dedication.
What’s Next for Timofey Sulima
Timofey isn’t slowing down. He’s constantly evolving. Whether it’s launching a new seasonal menu, mentoring rising chefs, or expanding the FLØR brand, he keeps pushing forward.
There are whispers of a third location on the horizon, maybe even a cookbook in the works. But for now, he’s focused on making each guest’s meal unforgettable—one dish at a time.
His story proves that you don’t need fame, money, or formal training to make a mark. What you need is vision, heart, and the courage to follow your passion.
Final Thoughts
Chef Timofey Sulima’s journey from a farm boy in Ukraine to a culinary star in Moscow and Dubai is more than just a career story—it’s a life story. One that inspires anyone chasing a dream.
Through his dedication to simplicity, quality, and honest cooking, he has built a brand that stands out in a crowded industry. And he’s only just getting started.
In a world that’s always rushing, Timofey Sulima reminds us to slow down, savor each bite, and find beauty in the simple things.
Because sometimes, the quietest voices have the most powerful stories to tell. And his story is still unfolding.
Do follow him on Instagram
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