Meet Oleksandr Murza of Wooster

Today we’d like to introduce you to Oleksandr Murza.

Hi Oleksandr, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My story doesn’t start in a restaurant — it begins in a small kitchen filled with the smell of bread, garlic, and laughter. I grew up believing that food could connect people in ways words never could. Watching someone smile after the first bite — that was my spark.

I began my career in restaurants, learning every corner of the kitchen — from prep work to leadership. Eventually, I became an Assistant General Manager at Taco Bell in Ohio, where our location became the busiest in the region. That taught me discipline, timing, and the art of teamwork — skills that still shape every dish I make.

But I wanted more than speed and efficiency — I wanted mastery. So I enrolled at The International Culinary Arts and Sciences Institute, where I graduated with honors, mastering both classical and modern techniques.

My journey led me into the heart of fine dining — working at Cru Uncorked and Flour Restaurant, two of Ohio’s most respected establishments. Those kitchens refined my philosophy: every plate should tell a story — layered, emotional, unforgettable.

Today, as a private chef, I bring that same fine-dining energy to every event I cook for, from intimate dinners to elegant celebrations. And one day soon, I’ll open my own restaurant — a place where elegance meets comfort, and every guest feels like family.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The road has never been smooth — and I’m grateful for that. Some nights felt like being on stage without a script. One evening, I faced a table of twelve steaks — each one ordered at a different doneness — all expected to arrive at the same time.

The kitchen turned into organized chaos: the hiss of pans, the glow of fire, the tension of synchronized timing. Orders poured in, guests grew impatient, and I could feel the clock breathing down my neck. One wrong move and the harmony would collapse.

In those moments, instinct takes over. I moved with laser focus — flipping, seasoning, plating — trusting experience more than thought. When the plates finally left the pass, twelve perfect steaks in sync, the room erupted in applause.

That night taught me something essential: true mastery isn’t about avoiding chaos — it’s about finding calm inside it. Every challenge since then has reminded me why I chose this path — because pressure, when embraced, becomes art.

Appreciate you sharing that. What else should we know about what you do?
I see cooking as a form of storytelling. Each dish has emotion, rhythm, and a bit of suspense.

One night, a client asked me to design a completely new three-course menu on the spot — 20 guests, different allergies, no prep time. Forty-five minutes later, I had to plate everything perfectly. The kitchen turned into a live orchestra — sizzling pans, clattering knives, the heartbeat of service. I relied purely on instinct, crafting flavors I’d never tried together before.

When the plates went out, the room fell silent — then laughter, delight, surprise. That’s when I realized: food doesn’t just feed people — it moves them.

I’m known for bold creativity and precision under pressure — for taking risks that somehow always turn into harmony. What sets me apart is how I approach every meal like a story — with tension, climax, and a satisfying ending. My dishes may start in the kitchen, but they finish in people’s memories.

Is there anything else you’d like to share with our readers?
Absolutely! One of my proudest moments came when I won first place at a local chili competition ( Local Roots Market & Café ) that raised funds for The Boys & Girls Club. It was the event’s very first year — nearly 100 guests, incredible chefs, and the aroma of simmering chili filling the air.

My chili wasn’t the spiciest or the richest — but it had a story. Layers of slow-braised beef, smoked paprika, and just a hint of dark cocoa gave it depth and warmth. When they announced my name as the winner, I realized it wasn’t just about the trophy — it was about community, passion, and connection through food.

That day reminded me of why I cook: to bring people together, to create joy, and sometimes — to win hearts, one bowl at a time.

Pricing:

• Private Chef Experience : 50$/ hours
• Catering Services Starting at $30 per person
• Baby Shower & Small Events: Starting at $15 per person
• Finger Food” & Grazing Tables: Starting at $25 per person
• Interactive Cooking Masterclasses Starting at $50 per person

Contact Info:

• Website: https://www.chefmurza.com/
• Instagram: https://www.instagram.com/chef_murza
• Other: https://www.tiktok.com/@chefmurza