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Raisa Alieva

Rais’a passion for cooking started at a very young age.  She recalls making pancakes at the age of five and to always helping her mother, locally known for her cooking abilities, in the kitchen.  Her passion continued to grow into adulthood and after graduating from Riga Culinary College continued to dedicate her life to the preparation of food, participating in seminars and workshops held by the international chef's association in Moscow and training with the famous Arkady Novikov in his restaurants.  In 2010 she represented Latvia in the International Gastronomy festival, held in Istanbul, winning a bronze medal for presenting Latvia’s ethnic dish “Venison with porcini mushroom and potato bake, with cranberry sauce.

 Raisa is continually inspired from fusing traditional recipes using fresh local ingredients to create a modern twist on the traditional dishes she enjoyed in her youth, believing produce needs to be handled with special care to nurture and transfer the maximum energy and benefit to the body, mind and soul.