Bringing more than 17 years of international culinary experience, Chef Ilya steps into the role with a philosophy that blends technical precision, ingredient-led cooking, and a rebellious creative edge that feels perfectly aligned with the character of Saadiyat Island.
Having worked with globally recognised hospitality brands including The Ritz-Carlton, Rixos Hotels, and InterContinental Hotels & Resorts, Chef Ilya has built a reputation for thoughtful cooking rooted in technique, patience, and deep respect for ingredients.
His arrival marks an exciting evolution for Hamilton’s Gastropub, introducing a dining approach that challenges the polished predictability often associated with gastropub cuisine.
The Philosophy Behind “Punk Dining”
At the centre of Chef Ilya’s culinary identity is a concept he describes as “Punk Dining”, which is a style of cooking that strips away unnecessary presentation in favour of flavour, process, and purpose.
Using methods such as fermentation, ageing, controlled oxidation and zero-waste cooking, Chef Ilya allows ingredients to evolve naturally over time, creating dishes with layered depth and bold character.
Fire and smoke also play a major role throughout his cooking, adding richness to his dishes while maintaining balance and clarity on the plate.
A Natural Fit
The arrival of Chef Ilya feels particularly suited to the atmosphere of Saadiyat Rotana, where understated luxury and thoughtful experiences already define the guest journey.
His disciplined yet expressive cooking style introduces a more elevated dimension to Hamilton’s Gastropub, while still preserving the relaxed, social energy the venue has gained a reputation for.
His food is inventive, unexpected and carefully considered, bringing an exciting new chapter to Hamilton’s Gastropub and Saadiyat Island.
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