Photography by Michael Fielder
Early Life and Inspiration
I hail from Tbilisi, Georgia, where I was born and raised. My culinary journey, however, was not a straightforward one. My father was a chef for over 35 years, but he never wanted me to follow in his footsteps. During the old communist times, he always cautioned me against the dangers and hardships of the profession. Tragically, he passed away when I was almost 14, electrocuted by a faulty fridge in the kitchen where he worked. After his death, my mother and I had to start anew. My mother, who was a homemaker, began baking cakes and potato pies to make ends meet. I would attempt to sell them at subway stations, but more often than not, I gave them away for free.
First Steps into the Culinary World
My first professional opportunity came when the Marco Polo Resort Metechi Palace Hotel, the first Austrian hotel in Georgia, opened near our home. Despite being underage, my mother convinced the general manager to hire me. I started working in the vegetable section. In 1992, I was named Employee of the Month, a significant milestone in my early career. Over the next eight years, I rotated through various stations within the hotel kitchen, gaining invaluable experience.
Rising Through the Ranks
After my tenure at Marco Polo Resort, I transitioned to different restaurants in Georgia, eventually becoming an executive chef. In 2002, I moved to the United States and graduated in 2005 from the Art Institute of New York City’s pasty program. During my training, I had the privilege of working at Jean Georges and the Spice Market under Chef Pichet de Hong. This period was instrumental in shaping my skills and knowledge.
Embracing Italian Cuisine
I developed a deep love for Italian cuisine and spent many years working in Italian restaurants across the United States.
I was fortunate to work with renowned chefs from all over Italy. Each chef brought unique techniques and recipes, enriching my culinary repertoire.
The Gluten-Free Revolution
One of his gluten-free dessert creations.
As the demand for gluten-free options grew, I saw an opportunity to innovate. Initially, it was challenging to adapt traditional recipes to gluten- free versions. I experimented extensively, particularly with baking, to perfect gluten-free breads and pastries. My efforts paid off, and today, my gluten- free creations are widely appreciated.
Current Ventures
I now own a restaurant in Hell’s Kitchen, New York, called Senza Gluten by Jemiko, and a bakery in Greenwich Village. My restaurant is a family-run business, with my wife, daughter, and close friends involved. The atmosphere is warm and welcoming, making it a joy to work there every day. We recently opened a backyard dining area, perfect for dinners and private parties.
Future Aspirations
Looking ahead, I plan to re-open nationwide shipping with new packaging and eventually establish a factory dedicated to producing gluten-free fresh and dry pastas. This venture will allow me to share my culinary creations with a broader audience.
Conclusion
Despite my father’s initial reservations, I have found immense joy and fulfillment in the culinary world. Whether baking, cooking, or creating new recipes, my passion for food continues to drive me. My journey has been one of resilience and dedication, and I am grateful for every experience that has shaped me into the chef I am today.
Senza Gluten by Jemiko restaurant, 626 10th Ave; bakery, 171 Sullivan Street. senzaglutenbyjemiko.com