Reaching the High Without Losing the Ground

From family preserves to fine dining, she learned that the highest achievement is a kitchen rooted in humanity.

Hristiana Dimitrova

I grew up in Varna, Bulgaria, in a family that loved to cook. My mother, aunt (the baking queen), and grandparents filled our home with flavors, from sneaky spices to garden-fresh produce. Summers were spent preserving nature’s bounty: making jams, pickles, and exchanging eggs and cheese in our village. We may not have traveled much, but our kitchen and dining room were the heart of our home, where we connected and shared warmth. This deep-rooted appreciation for food is a big reason I chose this path, as it always represented love and nurture in my life.

Before kitchens, I studied Events Management, my first passion. Moving abroad and facing a language barrier, I turned to cooking, which I loved. I began with small jobs, progressed to private gigs, and eventually trained at Hotelschool Ter Duinen in Belgium, one of Europe’s top culinary schools. I expected to learn cooking techniques, but instead gained knowledge in service, wine, entrepreneurship, and hospitality. This holistic education showed me that food is about the whole experience, not just the plate.

My first real kitchen was at the Holiday Inn Express by Glasgow Airport, where I worked as a Guest Service Assistant. I did everything from bartending to setting up breakfast and plating desserts. It wasn’t glamorous, but it gave me structure and discipline. I’ll never forget my manager, Gary, taking off his blazer in the middle of a rush and jumping into the kitchen, frying potatoes alongside us. That moment taught me that leadership is about stepping in.

One of the biggest challenges I faced early on was being exploited by senior staff. As a trainee, I didn’t fully understand my role and was often taken advantage of. Over time, I recognized this mistreatment and learned to set boundaries, communicate clearly, and create a respectful environment.

Another major challenge was the physical toll of the job, with extended hours and constant soreness. I found ways to manage it by taking short breaks, sitting when possible, practicing mindful eating, reducing alcohol consumption during the workweek, and stretching after shifts. These changes significantly improved my physical and mental well-being.

I find inspiration in many places, such as hiking, concerts, raves, and food trucks at festivals. Stepping away from the kitchen often sparks my best ideas. Traveling has also profoundly shaped me; observing how other cultures use ingredients and experiencing the hospitality in small cafés and street stalls enriches my perspective. Those moments nourish me just as much as the work itself.

One of the people who shaped me most was Chef Rein, my instructor in Belgium. He never yelled, never let us drown completely, but also never gave us easy answers. He taught me that leadership in kitchens isn’t about intimidation but about guiding, protecting, and giving people the confidence to grow. I carry his lessons with me every time I lead a team.

I’ve worked in Michelin-starred dining, in oyster bars, in small bistros, and in casual spaces. I’ve been proud of the exams I’ve passed, the events I’ve catered, and the menus I’ve created. But maybe the most important milestone was realizing I could step away from fine dining and still be proud. That I could find my place in private gigs, pop-ups, and casual food, reconnecting with why I loved cooking in the first place.

My philosophy is simple: the ingredient is the flavor. Respect the seasons, cook with intention, and lead with kindness. I want my kitchens to feel calm, focused, and fair, places where people can thrive, not just survive.

Because I’ve also seen the worst of it: burnout, addiction, the old mentality that exhaustion equals value, I want no part of that. Kitchens should be human-centered, with balance, communication, and emotional intelligence as much a part of the training as knife skills.

Food has always been my way of feeling grounded, of connecting with others, of creating joy. My hope for the future is an industry that holds on to that humanity and values the people behind the plates as much as the plates themselves.

Secret Sauce

What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Miso. I discovered it through a friend just before we started shooting food content for a vegan brand. At first, I had no clue what to do with it, but once I started playing around, I realized it’s ridiculously versatile. Now I throw it into pretty much everything, from meats and sauces to even desserts. It’s got this crazy depth of flavor and some awesome health benefits too. Honestly, it’s one of those ingredients I can’t stop using.

What’s your “guilty pleasure” meal?

A McDonald’s cheeseburger and fries, or a frozen pizza after a busy shift. Sorry, not sorry!

A food trend that you hate and why?

I wouldn’t say I hate it, but I struggle to connect with molecular gastronomy, especially when it’s used more to impress than to genuinely enhance the dining experience. I fully respect the science and creativity behind it. The techniques can be clever, and when used with purpose, they can elevate a dish in truly interesting ways. But too often, it feels like style over substance. Sometimes the ingredients get lost in the transformation. They’re pushed too far, overly manipulated, or artificially enhanced. For example, if the tomatoes your supplier brought in are not at their peak, turning them into water, then back into a gel, adding sugar, vinegar, or “magical powders” to make them taste better doesn’t solve the problem; it just masks it. I’d rather replace the ingredient entirely than try to force something that isn’t at its best. To me, great cooking is about honesty and letting ingredients speak for themselves. Molecular gastronomy has its place, but I prefer food that’s grounded and satisfying naturally.

What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?

There have been so many intense shifts that it’s hard to choose just one. Some of the wildest have been opening nights at new kitchens I’ve helped launch. There’s a unique energy in those moments, and no matter how well you prepare, the unexpected always finds a way in.

5. What happened, and how did you manage to get through it?

There are shifts where everything seems to go wrong at once. Unexpected bookings flood in, guests all arrive at the same time, a menu item runs out mid-service, or we’re short-staffed with team members still in training. Sometimes, there’s this eerie calm just before it all kicks off, and you can almost feel it coming. You just know, “Tonight’s going to be hell.” In those moments, I’ve learned to stop and ask myself: How bad could it be, really? That perspective helps. I’ve never had a guest walk out, never faced a life-threatening allergy issue, and never seen a serious staff accident. That reality grounds me. It reminds me that no matter how intense things feel, they’re still manageable.

My approach is to double down on focus, stay clear-headed, and communicate constantly with the team. Compassion and calm are crucial. I try to keep morale steady and remind everyone to focus on what’s within our control. And honestly, sometimes things just work out. Someone steps up, a solution appears, or things resolve in ways you didn’t expect. I like to joke that a “kitchen fairy” shows up and saves the day. But really, it’s just the power of teamwork, adaptability, and staying cool under pressure.

6. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Firstly, never settle for a toxic work environment or culture. Anything that damages your mental health comes at too high a cost. Be fully aware of what you’re sacrificing and what you’re willing to give. Have clear goals and a strong sense of purpose in every role you take on. When your vision is clear, it becomes easier to push through the toughest shifts. Always practice kindness, no matter the pressure. Keep the chef ego in check. Humility and respect go a long way in building a strong team and a positive kitchen culture. And above all, take care of yourself. This industry demands both physical and mental strength, and your body and energy are your most valuable assets. Treat yourself with compassion and remember: your well-being is not just about your career, it’s about your life.

7. What’s an underrated ingredient and why?

Whey. It can be used in baking, for sauces or marinades, or for fermentation. Excellent byproduct, packed with outstanding nutritional properties.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Something made with the fresh produce from my grandparents’ garden and a wild-caught fish from my uncle.

About Your City!

Varna, Bulgaria

If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I’ve only been back in my city for eight months after living in Belgium, so I’m still rediscovering it. It’s not a fine-dining capital. Its soul is in street food and the rich mix of Balkan and Eastern flavors.

We’d start the morning with banitsa and ayran or boza, ideally my grandmother’s, or at a bakery nearby, a famous site The Varna Cathedral, they offer a great banitsa, made with sourdough. Lunch would be at a no-frills local spot for tripe soup, bold, unapologetic, and the kind of dish you either love instantly or never forget trying.

For dinner, we’d drive north along the coast to a mussel farm, eating Black Sea mussels and freshly caught seafood with nothing between you and the ocean but the sound of the waves.

The region is also home to wine festivals and tastings, where you can sip crisp, aromatic whites and mineral-rich reds from vineyards cooled by the Black Sea breeze, the perfect pairing to the seafood, and an experience that’s still off most travelers’ radars.

I’d also recommend Varna Winekend, a yearly festival celebrating local wines, with some awesome foodie bites as well, a perfect way to taste the region and soak in the local vibe.

hristianavessel