Ukrainian-born Chef Illia Andriushyn began his culinary journey at just 19 years old, honing his skills across pubs, cafés, grill houses, and fine dining establishments. Chef Illia's career flourished through collaborations with Italian chefs at Michelin-starred restaurants, deepening his expertise in Italian and Mediterranean cuisine. A seasoned entrepreneur, Chef Illia once owned speciality coffee shops and Neapolitan pizzerias in Ukraine.
Chef Illia has led kitchens at La Petite Maison (LPM) London and LPM Dubai. With six years in the UAE, Chef Illia also served as Concept Head Chef for large groups such as Tashas Group. Today, Chef Illia brings his vision to life with A Normal Day at Dar Al Wasl in Jumeirah, a London-inspired breakfast bistro.
How did you get started in the food industry?
I was looking for a job and found one in the food industry. It may not have started as a passion, but it quickly became one. What began as a job turned into a craft, and eventually, a calling. The kitchen offered rhythm, challenge and a sense of purpose that’s never left me.
What is your earliest cooking memory?
Cooking with my mum in a very tiny kitchen. That small space was filled with big flavours. Early memories of stirring, tasting and learning from my mother laid the foundation for my approach today, which is warm, practical and rooted in love.
What is your favourite dish from your country?
Borshch. This iconic soup is more than comfort food. It’s a symbol of home. Bold, earthy and slow-cooked, it speaks of tradition and generations gathered around the table.
What is the one go-to and easy snack you love making for midnight cravings?
A sandwich or leftovers that are simple, satisfying and never overthought. Whether it’s stacked with cheese or just last night’s roast, late-night bites are about comfort and instinct.
What’s one raw ingredient from your home country you can’t cook without?
Vegetables and meat. Together, they’re the backbone of my cooking. Earthy, hearty, and endlessly versatile. From stews to sautés, these ingredients bring depth and soul to the plate.
What is the best dish to try at your restaurant?
While the menu offers a wide range, a few dishes stand out as signatures: Date bon bons, a sweet-meets-savoury bite rooted in tradition, reimagined with flair. Watermelon salad, which is refreshing, vibrant, and full of contrast and 17th Layers, a precise, layered dish that captures the essence of storytelling through food
Chef Illia Andriushyn
Head Chef
A Normal Day