Copy of Yes, Chef! Feature: Vladimir Shulepin

Born in the capital city of Tashkent, Uzbekistan, Chef Vladimir Shulepin and his family moved to the United States when he was 5, first landing in New York City, then making their way to Cleveland because of its thriving Russian community.

At age 9, he found a job helping a family friend fill vending machines, with “the perks of eating Doritos for breakfast.” He later moved onto fine restaurants such as Harvest Kitchen & Lounge in Solon and Sara’s Place in Gates Mills, developing his impressive culinary skills under the tutelage of Chefs Mike Longo and Richie Cunningham.

Q. How old were you when you started cooking? Around 15. My mother and grandmother created incredible homemade food every day. When they have people to dinner, they start cooking at 8 a.m. One of my favorite dishes from my grandmother is called Plov, a rice dish with lamb, carrots, garbanzo beans, and of course dill—we put dill on everything. I’ve tried to make it and never come close to how good hers is.

Q. What’s the most memorable meal you’ve ever experienced and why? 

Any meal shared with my family is the best I’ve ever had. 

Q. To garnish or not to garnish? Only if it adds a little spark to the dish. I personally love green onions or mixed greens that enhance flavor without taking over. 

Q. What’s your favorite dish on your menu? I love making and eating Chicken Marsala with savory sauce and mashed potatoes. It’s the ultimate comfort food. I also enjoy bread pudding. We switch up the flavors weekly, but there’s a bread pudding on the menu at all times. I prefer savory to sweet, so bread pudding gives us the chance to explore interesting mixes of the two, like Pumpkin Spice for the fall and heading into the holidays, Cookie Dough. 

Q. What music do you listen to when you’re working? Whatever the people in the kitchen want at the time is fine with me, whether country, R&B or hip hop.

Q. Looking back on your career, is there anything in particular that makes you proud? Being able to grow and have great people grow along with me on this journey. I’m proud to have been accountable for leading a successful team. 

Q. If you weren’t a chef, what career path might you have followed? I’d be an NBA player. I’m as passionate about basketball as I am about cooking. I can play basketball with friends on my day off for 8 or 9 hours and never get tired of it.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Barrel House 9 is located at 9 Park Road in Painesville. Call 440-551-9548 or visit BarrelHouse-9.com for more information.