The Stories Of People Who Make Your Food: Plumpy Restaurant

by Sophie She

The Stories Of People Who Make Your Food: Plumpy Restaurant

28 Oct 2024

Statistically, a person gets more endorphins from food, than from anything else, throughout their lifetime. Let us be honest, we all love to grab a bite somewhere. They say — dolce far niente. And here in Dubai we ‘dolce’ it hard. With all the varieties of special places, catering to any possible wishes and tastes, we have so many possibilities to explore food from so many points of view.

And so, being a foodie, as I am, I was always curious about the world behind the perfect plate with fabulous presentation. What is inside the kitchen? What are the stories?

Thanks to Chef Kuvam Sharma and the amazing interview we had, I got introduced to the stories of labour, stories of blood, sweat and tears. Stories of amazing people that are willing to go through this pressure just to see you smile, when you taste the dish or a cup of coffee they made.

This fascinates me a lot, as one can see. And so, using the power of being a journalist, today I want to introduce you to the series, where I talk to amazing people behind the flawless meals they serve.

Each team was asked the same questions:

What does your day usually look like?
What is your favourite part of every day?
What are the pros and cons of working in hospitality?
What is your favourite dish on the menu?

I am pretty sure one will be surprised by some answers. These people are unique, as are any people of course. But they really care about making your day better every day and that’s their source of energy and love for the world.

Let us get to know them and sneak into the minds of those who make us happy!

(Pro tip: note the fav dishes, they must be amazing if the team loves them).

Instagram: @plumpy.restaurant

Plumpy Restaurant

Plumpy is everything you need to know about comfort food. European, nurturing, heartily plates of juicy and creamy flavours. Definitely a great choice if you need some extra love that day.

I absolutely can’t get over their plumpinies with raspberry, mango, and coconut sauces. And the chicken noodle soup is that exact home-made soup you are seeking for during flu season.

Ilya Petukhov, Head Chef

— What are the Pros and Cons of working in the hospitality industry?

— Pros are those moments when you see the smile on a guest’s face, when you see their eyes light up, and when they say, "Thank you, that was great." Those moments are priceless. It is when you truly feel the impact of what you do. Another positive aspect is working with people. Since you spend most of your life at work, in any restaurant or role, it is important to feel that sense of connection and support. That is something I value a lot.

I have been fortunate with the team I work with now — our chefs are truly talented. I feel lucky to have spent time with such amazing people, and it is even better that we still keep in touch. It is great to be around people who are passionate about what they do.

And as of the cons, well, maybe not really the cons, but something you have to agree with, if you are deciding to become a part of this industry. This is not an easy sphere and our jobs require complete dedication, especially at the initial stage. Young professionals need to work hard to grow professionally and financially. Nevertheless, in recent years I have seen the industry develop, new opportunities for growth and improvement of working conditions appear.

— And what would be your favourite dish?

— As for my favourite dish on the menu, it is hard to pick because I enjoy everything. But if I had to choose, I would say the corn chicken — it is simple, straightforward, and delicious. There is nothing extra, just pure taste and presentation. And of course, there is hummus. Hummus is my second love. I love making it, and I love eating it too

Instagram: @plumpy.restaurant

Ksenia Glotova, General Manager

— We have a unique dish: porridge with truffle, truffle honey, halva, and blueberry. I am mad about it.

— Why is that your favourite?

— First of all, it gives a lot of energy. And there is an unusual twist — adding a small amount of truffle. It is unexpected. You might think, "Porridge with truffles?" But then you try the combination and you are like, "Wow, this is cool!"

— What does your usual day look like?

— Typically, I arrive at the dark kitchen and check on how deliveries are going, especially since we have breakfast orders now. I coordinate with the team, oversee orders, and ensure smooth communication between them and the couriers because we have our own delivery service. Then, I test some dishes daily — checking the balance of flavours to ensure we have excellent quality, because we are aiming to leave a lasting impression of satisfaction and joy on our clients, with the means of great comfort food.

After that, I work with suppliers and continue with other tasks. We also manage catering services, so if there are orders or events, I oversee those as well. Meetings, collaborations, and new contracts are always on the agenda. As the new season begins, we need to ramp up our efforts. It is already in full swing.

And later in the day, we have a tradition — we ride bikes together to clear our minds. Our whole team rides bikes together — it helps us disconnect for a bit.

— What are the pros and cons of your job?

— I have been in the industry for a long time, and I have to say. I was always connected to hospitality. I thought about changing careers, but I somehow found myself back in the pavilion.

This project isn’t just about food and running a restaurant — there are many aspects like catering, events, collaborations with cool brands, and delivery services. It is exciting because you are not just confined to the restaurant environment. The biggest pro is having the opportunity to do a lot of creative things.

— And what about the cons?

— The downside is probably that you are on call 24/7. You have to learn how to take a step back and allow yourself a moment to breathe. It is about finding that balance, so you have the energy to keep pushing forward. But in the end, seeing the smile of our guest makes it all worth it.

Instagram: @plumpy.restaurant

Alexander Fedotov, the Founder

— Tell me, how does your day usually go? Let us start with something simple — you wake up in the morning and go to bed in the evening.

— I wake up at 5 am and start the day with a bike workout. This morning ritual helps me to tune in, work out plans and recharge my batteries. After training, I have morning practices: stretching, yoga. I also order food from Plumpy in order to personally evaluate the service, packaging, delivery — attention to every detail is important for us.

During the day, I meet with investors, partners and guests, and spend a lot of time at the factory, where we are constantly working on improving dishes, optimising processes and marketing. Dubai for me is a workspace where I focus on business development.

— What is your favourite part of the day?

— Tasting is my favourite stage. We get together with the team, discuss ideas for the menu, and test the dishes. During the tasting, the chef explains the concept of each dish, and we give feedback to make the taste perfect.

— What are the main pros and cons of working in the restaurant industry?

— The biggest advantage is my team. Our people are passionate, with a shared enthusiasm for their work. It is great to motivate, connect, and joke with them — we have a unique vibe and shared values. And the best moments come from guest feedback. When someone says, “This is amazing!” and you receive a wave of appreciation, it makes all the challenges worth it.

— What is your favourite item on the menu?

— We have incredible Plumpy donuts with a special texture from our baker Simbat. I also like cheesecakes for breakfast and hot dishes — for example, buckwheat with mushrooms or chicken with porcini mushrooms. We strive to create a varied and interesting menu that both adults and children will appreciate.

— Do you have any family favourites from the Plumpy menu?

— My wife loves our hummus and dips, the children love our chicken soup and caramelised sweet potatoes. It is important for us that the menu brings joy and satisfaction to every family member.

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by Sophie She