Chef Dmytro Mykhailenko, Executive Chef at ETNA Phuket

I’m Chef Dmytro Mykhailenko. My cuisine is where Asia meets Europe — a balance of freshness, spice, and umami. I began my journey in Odesa, mastering the craft in some of the city’s finest kitchens, and later expanded my experience across Europe. Over the past three years, I’ve been working in Asia — first in Indonesia, and now in Thailand — exploring local ingredients, techniques, and flavors. Every dish I create reflects this journey: a story on a plate, crafted with passion, precision, and a love for discovery.

Was your decision to become a chef conscious, or did you fall into it?

Yes, my decision to become a chef was absolutely conscious. Since a young age, I’ve been passionate about cooking and knew early on that this would be my path.

Who was your biggest influence to embrace a cooking career?

I chose this path myself — it was my own decision and inner drive that led me to pursue a culinary career.

What are some emerging food trends that you’re noticing?

I see a growing trend in using Asian techniques and flavors — sour, sweet, and spicy — combined with elegant European notes.

What’s an emerging ingredient that you’re using a lot of these days?

I’ve been using a lot of local Thai seafood, which offers amazing freshness and quality.

How easy or difficult is it to find the right ingredients for your cuisine in Phuket?

There are no problems with ingredients in Phuket at all. There are many international suppliers who import high-quality products from all over the world to Thailand.

What would you cook at home if you were just making a laid-back dinner?

Seafood risotto — simple, comforting, and full of flavor.

What’s the difference between being a Head Chef in Europe and in Phuket?

For me, the main difference is the team. I really enjoy working with Thai staff — many of them have a strong culinary foundation. Thailand itself feels like a culinary capital to me.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

Yes, wherever I work, I always try to give preference to local ingredients and adjust the menu accordingly.

How is people’s relationship with food different between Europe and Thailand?

It doesn’t differ much, in my opinion — it all depends on the restaurant’s concept and the type of cuisine being served.

Is there one dish that sums up your style?

I have many unique dishes, but probably my signature one is Don with Japanese Wagyu. It combines over 20 different ingredients and delivers an incredible umami experience.

Will any of the dishes you discovered recently be making their way onto your menus?

Yes, I plan to highlight exotic meats such as wild poultry, crocodile, snails, venison, and more.

Do you try out dishes on your family or friends?

We always test new dishes with a large team — it helps us refine each recipe and find the right balance for every dish.

How often do you change the menu at ETNA?

We try to follow the seasons and create a special menu every 2–3 months.

Do you serve vegetarian dishes?

Yes, we currently have around five vegetarian dishes on the menu.

What are your customers’ most frequently requested dish?

Basil gnocchi with brisket and a spicy Thai sauce.

What do you think the most important qualities are in a young chef?

A true chef must have leadership qualities, be a teacher, understand how to organize the kitchen’s workflow, and have a refined sense of taste.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

For me, Heston Blumenthal opened the world of haute cuisine. I learned from him how to work with different textures and molecular gastronomy techniques.

Can you name some famous people you have cooked for?

I’ve cooked for many well-known people, but I’m under a non-disclosure agreement and cannot share their names.

What’s the one cooking tool that a Chef should not be without?

A knife — the chef’s most essential tool.

What’s the best advice you’ve ever been given?

Never do something expecting a reward or recognition. Do it because it comes from within you.

What’s are your favorite restaurants in Phuket?

Lume — a bistro-style restaurant with a focus on seafood.

Your favorite holiday destination?

Bangkok — the best city with countless Michelin-starred restaurants and the finest street food.

What’s next for you (plans, dreams, …)?

My goal is to earn a Michelin star.