Turmush correspondent spoke with the young woman to learn about her journey.
Gulzirek was born in 2000 in the village of Kurshab, located in the Uzgen district of the Osh region. From an early age, her life was full of relocations: in her childhood, her family moved to Norway, where they spent four years before returning to Kyrgyzstan. Returning to her homeland allowed her to continue her education at the Turkish girls' lyceum "Aychurek."
After successfully completing her studies at the lyceum, Gulzirek chose the culinary path and enrolled in "Le Cordon Bleu" in Malaysia. This training became the foundation for her future career, instilling discipline and an understanding of service standards necessary for working in international restaurants.
Upon graduation, she interned at the famous restaurant "Nobu," located in the "Four Seasons" hotel. This experience was an important milestone in her professional development, where she learned modern Japanese culinary approaches and the requirements placed on staff in high-end establishments.
On the advice of the chef, Gulzirek continued her career at "Nobu" in Qatar. During this period, when the FIFA World Cup was taking place, the restaurant operated under high pressure, giving her the opportunity to gain valuable experience in an international team and learn to work at a fast pace.
She notes that it was a serious school where attention to detail and responsibility for the final result played a crucial role.
The next step in Gulzirek's career was associated with the J-1 program, which allowed her to move to the USA and work at "The Ritz-Carlton" in Santa Barbara, California. During her year at this hotel, she significantly expanded her professional skills and delved into the culture of service, as well as being able to travel across the country and better understand the culinary features of various regions.
After that, she received an invitation to work in the Cayman Islands at "The Ritz-Carlton, Cayman Islands" — a hotel considered one of the best in the region and awarded the "Triple Five-Star" award, as well as Michelin keys received last year.
Gulzirek claims that the Cayman Islands are a small, peaceful, and safe place where life is mainly focused on tourism and the hotel business. Despite their compactness, the quality of cuisine and service remains high.
The most challenging moments in her career have been living away from her family, constant adaptations to new cultures and countries, as well as the intense pace of work in a professional kitchen. Among her achievements, she highlights her experience in Nobu and "The Ritz-Carlton," as well as her successful selection for the restaurant "Blue," which is recognized as one of the best in the Caribbean region.
In her free time, Gulzirek prefers walks along the ocean, sports and yoga, and is also passionate about photography and relaxation. In the future, she intends to continue developing in her profession and dreams of opening her own restaurant or bakery, where she can combine her international experience and love for haute cuisine.
Reference
The Cayman Islands consist of three small islands in the Caribbean Sea and are a British territory. They are located near Cuba and Jamaica and are famous for their white sandy beaches, warm waters, and developed tourism. Here, warmth prevails year-round, with many vacationers, clean beaches, and a high level of service. The main island is Grand Cayman.
MICHELIN Key is a new system from the Michelin Guide that is similar to "stars" for restaurants but is applied to hotels. If a hotel has received 1 MICHELIN Key, it means it is recognized as "a very special place to stay."
