Chef of the Week: Private Chef Montana (Yurii Kliemientiev), Huntsville, Alabama

1. You started cooking at 17 and have gone through every stage of the culinary journey. At what moment did you realize that food was more than just a job — that it was your true calling?

At first, cooking was simply a way for me to make a living — to pay for school, rent, and personal expenses. But before I knew it, it pulled me in completely and became something much more than just work.

We used to spend 16 hours a day in the kitchen, six days a week. Every cook around you becomes your brother, and the kitchen itself becomes your home. From the very beginning, I realized that this was a place where you could keep learning for the rest of your life. There’s never a point where you can say, “I’ve learned it all.” I think that’s when I understood, even at the start of my career, that this was where I belonged.

It may sound cliché, but like many chefs, I really did start cooking as a kid — in the kitchen with my grandmother, who taught me my first culinary steps. Later, when I lived on my own, I learned to cook out of necessity. The restaurant world simply honed my skills and took them to another level.

One of my favorite chefs once said, “To be the best, you have to work with the best.” That’s when I realized that it’s not about how many years you’ve spent in the kitchen, but who your mentors were. You can spend your whole life frying French fries and be proud of your experience, or you can spend two years working alongside Michelin-starred chefs and become a true professional in that short time.

I believe that French cuisine is the foundation and that every chef should know it. It’s the cornerstone of the culinary world. All the basic sauces, techniques, and fine details come from there. I don’t know a single successful chef who doesn’t have a solid understanding of French cooking.

Italian and Mediterranean cuisine, on the other hand, are about flavor — bright, fresh, and full of life, like the sea breeze. Seafood, countless types of cured meats and cheeses, working with dough, perfectly balanced flavors, and sun-ripened vegetables.

And then there’s Pan-Asian cuisine where it’s all about fire and heat, umami, spice, intensity, boldness, and acidity. That’s what I associate with Asian food. It perfectly complements the European spirit, bringing everything together into one complete whole.

2. After working in more than 10 restaurants across four different countries, what lessons have shaped you the most as a chef?

Lesson one: the cleanliness of your workspace. It’s something between a surgical operating room and a Michelin-star kitchen. We were taught how to fold our towels properly and they had to be perfectly square and aligned.

Lesson two: preparation. Every day should be structured with a clear plan and priorities. You have to know exactly what needs to be done, beyond just sending dishes out during service.

Lesson three: your appearance. Clean hands, trimmed nails, a pressed apron, and spotless shoes.

Lesson four: respect your tools. Your knives should always be sharp and clean. If the chef asks to borrow your knife during service and it’s dull — well, the best option for you is probably hara-kiri. (He laughs.)

And finally, lesson five: military-level discipline and obedience. Arrive fifteen minutes before your shift, leave last. Don’t ask unnecessary questions, and do exactly what you’re told. If you have multiple tasks, write them down and complete every single one. If the chef makes a decision, he takes responsibility for it and there’s no need to argue or improvise. You’re part of a mechanism that has to work like a Swiss watch.

3. Your story in Huntsville is quite remarkable. What inspired you to take the risk of building a private chef business with fine-dining influences in a city where that wasn’t very common?

I’m simply doing what I love and what I know best. I can’t live without the kitchen, it’s my addiction. I didn’t want to go back to being just a line cook in another restaurant, starting over from zero again. So I decided to take a chance and try something new and exciting.

Becoming a private chef opened up new horizons for me and it gave me a second wind. I wouldn’t call what I do “fine dining,” though. Fine dining is something elevated like tiny portions that fit in the palm of your hand, with ingredient costs equal to a week’s salary. It’s an art form for the wealthy.

What I do is simply a reflection of my experience, my love for the craft, and my skills. I always push myself to the limit and keep learning and that’s how my style naturally came to be.

Huntsville just happened to be a random point on the map where I landed. It wasn’t a carefully planned move, life simply brought me here, and I’ve never regretted it for a moment. Honestly, it feels like both the city and I are experiencing this journey together for the first time. I believe everything happened exactly the way it was meant to.

4. Your menu features Mediterranean, French, and Pan-Asian traditions. How do you manage to weave these influences together in your dishes?

Today, many professional chefs embrace fusion cooking where one dish can be built on a French foundation, brightened by Mediterranean freshness, enhanced with a touch of Scandinavian fermentation and minimalism, and finished with a hint of Asian umami.

5. What are the three ingredients you use the most in your cooking right now?

If we’re not ranking them like champions but just listing them, I’d say the first would be fresh herbs — things like thyme, rosemary, tarragon, chives, parsley, and sage. I can’t name just one, because I always buy them in large quantities and make bouquet garni or sachet d’épices. They go into everything from sauces, broths, meats, marinades, to reductions, you name it. I can’t imagine a single dish without them.

Second, as a lover of French cuisine, I’d put good butter. It’s fat, yes, but it’s the foundation of so many classic sauces, emulsions, and thickeners like roux. You can use it for searing and get that perfect Maillard reaction. You can brown it into beurre noisette to add a nutty flavor, or give any meat sauce a beautiful glossy finish. You can even separate it into fat and whey to get two products out of one. Simply put, I love butter for its endless versatility.

And in third place, well, I can’t decide between white wine and citrus. In many ways, they belong to the same flavor family; both bring that essential acidity that forms the foundation of taste. That acidity is what makes your mouth water and your appetite grow. Citrus brings brightness, freshness, Mediterranean energy, it gives life to a dish. White wine, on the other hand, is a more mature, structured acidity and not as sharp or attention-grabbing, but quietly present, saying, “I’m here, and that’s enough.”

6. What traditional dishes should people try first when discovering Ukrainian cuisine?

Borscht: that’s the clear number one. No question about it. Some might argue, but borscht is truly the national dish of Ukraine. It’s even recognized by UNESCO as part of the world’s Intangible Cultural Heritage — and I couldn’t agree more. Anyone who hasn’t tried borscht hasn’t really experienced Ukraine.

Here’s a little secret: there’s no single “correct” recipe. Every region of Ukraine makes it differently, and every family has their own version. Trust me, I know what I’m talking about.

In second place, I’d name what always goes hand in hand with borscht: salo. It’s a traditional Ukrainian delicacy — cured pork fat, somewhat similar to Italian lardo or bacon, but without the meat layer. It’s salted, sometimes smoked, rubbed with garlic, black pepper, paprika, or herbs. Then it’s sliced thin and served with rye bread, garlic, and pickles. It melts in your mouth like butter, it’s rich, aromatic, and comforting.

And in third place: varenyky. You might know something similar from Polish cuisine, where they’re called pierogi. We still can’t agree on who invented them, but it doesn’t matter as they’re simple and absolutely wonderful. Varenyky are traditional Ukrainian dumplings made from soft dough with a filling inside. They can be sweet (filled with cherries or farmer’s cheese) or savory, with potatoes, cabbage, or mushrooms. They’re boiled, sometimes lightly pan-fried, and usually served with sour cream, butter, or fried onions.

7. Ukrainians have quite the sweet tooth too! What cakes or desserts from your home country would you recommend trying?

For me, it’s more than just a dessert — it’s a memory. My grandmother used to bake Napoleon all through my childhood, and that’s why I want to honor her and every Ukrainian homemaker by calling it a part of our national culinary heritage. You absolutely have to try it.

8. You’ve cooked in Ukraine, Poland, Croatia, Norway, and now in the United States. What cultural differences have you noticed in the way people enjoy food?

What unites all these countries — and really, the whole world — is that food is something much greater than just sustenance. It’s around the table that we share birthdays, celebrate milestones, host guests, and spend time with the people we love. Food has become a part of human culture — a reflection of respect, warmth, and hospitality. It can tell you everything about a nation and its spirit.

For me, food means comfort, warmth, home, and a sense of celebration. It brings only positive emotions.

That’s why I don’t want to focus on specific cultural differences — of course, every country has its own traditions and values — but to me, food has the power to unite the entire world. It’s something that’s cherished in every corner of the earth, something none of us can imagine life without. And for that reason, I consider it an honor to work in this industry.

9. What surprised you the most about Southern food culture when you first arrived in Alabama?

When I came to Alabama, I was struck by how much people here value simplicity and hospitality in food. In the South, food isn’t just about flavor — it’s a form of communication, a gesture of respect. Everything is done slowly, with heart, and always for someone.

What I loved most was that even the simplest dishes here have a story — whether it’s barbecue, fried chicken, or homemade pies. I realized that Southern cuisine isn’t about sophistication — it’s about warmth and care, and that deeply resonates with my own philosophy.

When I first tried real Southern barbecue, I understood something important — here, people aren’t just eating meat, they’re eating memories. Southern food is full of soul, like old songs passed down through generations. It was unexpected for me, because I came from a world of strict restaurant discipline — and here, I felt how food becomes a part of life itself, not just an occasion.

10. What were the biggest challenges when starting a private chef business in a completely new country?

11. What was the most significant moment since you started your private dining business in Huntsville?

My very first order — it was both nerve-wracking and amazing at the same time. It felt like the beginning of something completely new. It was an Italian Mafia-themed birthday dinner, four courses for eight lively women. I remember that day and all those emotions as if it happened yesterday. I had no clear idea how long the preparation would take since I had never done anything like this before, so I arrived four hours early and spent a couple of hours just pacing, anxious and excited.

It was a whirlwind of emotions all in one evening. That day is unforgettable for Chef Montana.

12. What advice would you give to other chefs who want to start a private dining business from scratch?

You have to be confident in yourself — it’s something you feel deep down. You need to know that you’re ready to go out on your own. About five years ago, I was offered a head chef position for the first time, but I knew I still needed more time. And I wasn’t wrong — I worked with incredible mentors, honed my skills both in the kitchen and in management, and when the next opportunity came, I didn’t hesitate. I knew I was ready.

When you reach that moment and you know you’re ready — act. Go for it. Leave your doubts behind. The worst thing that can happen is you never try. You can stay in your comfort zone, or you can step out and discover what you’re truly capable of. And I can say with confidence — you’re capable of so much. As Napoleon said, “Take the plunge, and then we’ll see.” Leave your doubts behind, think less about consequences, and focus more on possibilities. Just do it.

Chef Montana | Instagram
Huntsville, Alabama