Roman Sidorov, born in 1990 in Tallinn, Estonia, is the head chef at NOA Chef’s Hall. His culinary journey began at a young age, preparing his first omelette at seven. Passionate about haute cuisine, Sidorov honed his skills in Estonia’s fine dining scene, blending classical techniques with modern influences. His philosophy focuses on respecting ingredients, embracing seasonality, and fostering a supportive team culture. Known for creativity and excellence, Sidorov continues to push boundaries, with aspirations to own a restaurant and inspire future chefs through hard work and dedication.
Tõnis Siigur, born in 1974 in Tartu, Estonia, is the Executive Chef at Siigur Restaurants, overseeing eight establishments across Estonia. His culinary journey began in 1989, with training in Tartu, followed by experience in top kitchens in Estonia and internationally, including in Germany, France, Finland, and Denmark. Siigur is known for his innovative approach to fine dining, emphasizing the creative transformation of local ingredients. His restaurants are celebrated for exceptional cuisine, sustainable practices, and a strong commitment to authenticity, blending modern techniques with a deep respect for nature.
